Gluten-free Classic Chocolate Chip Cookie

For day 3 of the 12 days of holiday cookie recipes I am including a classic stand by. This is the chewy, moist, chocolate chip cookie goodness that you remember from your childhood. Very easy and fast to make, perfect beginner recipe and always loved by so many people. I had to make a second batch of these because so many disappeared when they came out of the oven all hot and fresh.

Gluten-free Classic Chocolate Chip Cookie:
Difficulty : Easy
Cost Range: Low to medium
Time : 1 hour 20 mins (this includes both chill times and baking)
Yields: 30-36 cookies
Freezes: Beautifully 1-2 months
Preheat Oven to 375° F
INGREDIENTS:

1 1/3 Cup Unsalted Butter Melted
3/4 Cup Dark Brown Sugar
1/2 Cup Raw Sugar
1 Egg
1 Egg Yolk
1 1/2 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Sea Salt
1 1/2 Cup GF Flour Mix #1.5 (recipe follows)
3/4 Cup Brown Rice Flour
3/4 Cup Sorghum Flour
1 tsp Real Vanilla Extract
3/4 Cup Semi-sweet Chocolate Chips

METHOD:
-In a separate bowl, mix flours, xanthan gum, salt, & baking powder.
-In a mixer beat sugars and melted butter together.
-Add eggs, beat.
-Add flour in three parts, when adding the last addition, add vanilla extract to help moisten the dough a bit.
-Add chocolate chips last and beat until incorporated.
-Chill dough for 45 minutes
-Scoop about 1 tbsp for each cookie and roll into a ball, place on parchment lined baking tray. 3 down and 4 across.
-Flatten a bit and put in freezer for 5 mins.
-Bake in preheated oven for 10 minutes. Make sure to turn the tray half way after 5 minutes for even baking.
-Cool on tray for 3 minutes and transfer to rack to finish cooling.
Bonne Appétit & remember to share a taste tester with someone you love.

GLUTEN-FREE FLOUR MIX #1.5 RECIPE


(Makes 3 Cups)

1 1/2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/2 Cup Brown Rice Flour (fine ground, not gritty big grainy)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)

Method:

-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.

Leave a comment below, I love to hear how recipes turn out!