cookie - Gluten-Free Chocolate Chip Cookies

By tinathorn

Ingredients

• 1 1/2 cups (240 grams) white rice flour 1/2 cup (96 grams) potato starch (not potato flour)
• 1/4 cup (30 grams) tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 12-ounce package (2 cups) semi-sweet chocolate chips, divided Note: If you need these to be gluten-free, make sure all your products are certified gluten-free.

Details

Servings 24
Cooking time 9mins
Adapted from mybakingaddiction.com

Preparation

Step 1

1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper.

2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips.

4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2" apart on the prepared baking sheet.

5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet.

6. Let cool for 5 minutes and then remove to a wire rack to cool completely.

Store in an airtight container for up to 4 days.