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Ingredients
- Dry Ingredients
- 1 1/4 cups white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 2 teaspoons gluten-free vanilla
- 1 bag gluten-free chocolate chips
Preparation
Step 1
Preheat oven to 350ºF.
Whisk together dry ingredients. Set aside.
Cream together butter, sugar and brown sugar until light and fluffy, about 1
minute. Add eggs, one at a time. Be sure to mix well between each addition.
Add dry ingredients and vanilla. Mix until a dough forms. Stir in chocolate
chips. Chill dough for 15 minutes.
Place rounded tablespoons of dough onto a parchment-lined cookie sheet
about 2 inches apart.
Bake for 10-12 minutes or until golden brown. Cool on a wire cooling rack.
Store cookies in an airtight container or freeze.
Makes 3 dozen.