Chocolate Chip Cookies

A few weeks ago I was really craving sweets and we had some people coming over for a game of Munchkin, so I made a batch of gluten-free chocolate chip cookies out of "Gluten-Free Baking" by Rebecca Reilly. They turned out very well. I overcooked them a bit, but even the day after I made them they were delicious and not too dry.

This book had a different gluten-free flour mix than the bread book does, so I had to make some.

Gluten-Free Flour Mix

Ingredients:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Blend the flours together well.


Chocolate Chip Cookies

Ingredients:
2 1/4 cup Gluten-Free Flour
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/8 teaspoon salt
2 sticks butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups chocolate chips


Mix together flour, baking soda, xanthan gum and salt. Cream the butter and sugars until fluffy (I normally take a break to eat some of this delicious mixture). Add the egg and vanilla. Slowly add the dry ingredients, then stir in the chocolate chips. Refrigerate dough for one hour. Pre-heat oven to 350 degrees. Scoop dough on to cookie sheets, leaving three inches between cookies. Bake for 10-12 minutes. Cool on a wire rack, then enjoy!

There were a lot more, but we ate all of them!