Ingredients
- 2 sticks (8 ounces) unsalted butter
- 3 cups Cat’s Gluten-Free Flour Blend (see below)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 cup plus 1 tablespoon sugar
- 1 1/2 cups packed brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 2 cups chocolate chips (or a mixture of chocolate chips and chopped nuts)
- Cat’s Gluten-Free Flour Blend
- 1-1/2 cups sorghum flour
- 3/4 cup white rice flour
- 3/4 cup potato starch (NOT potato flour)
Preparation
Step 1
Preheat oven to 375 degrees and line your cookie sheet with parchment paper or a non-stick liner.
Melt the butter in a heavy-bottomed saucepan.
While butter melts, combine the flour blend, xanthan gum, baking soda, and salt in a medium mixing bowl and whisk together to combine well. Set aside.
Once butter has melted pour it into a mixing bowl. Add the two sugars and mix on medium with the paddle attachment for 1 minute.
Add the egg, egg yolk, milk and vanilla and mix on medium until well combined, about 1 minute.
Add the flour mixture in two batches and mix until just combined, don’t over beat.
Add chocolate chips and mix just to combine, don’t over beat.
Chill the cookie dough for 30 minutes.
Using two spoons or a small ice cream scoop, portion dough out onto the pan. Bake in the middle of the oven for 9-11 minutes or until lightly browned around the edges.
Remove pan to a cooling rack and allow to cool completely.
Store cookies in an airtight container for up to 4 days.