Cookies - Chocolate Chip - GF - FoodPhilosopher

By mariannefeldman

Food Philosopher’s® Gluten–Free
CHOCOLATE CHIP COOKIES






*see “Gluten–Free Flour Mixes” in our Recipe Archive

Ingredients

• Flour blend:
• 2 * 2 cups brown-rice flour (extra finely ground)
• 2/3 * 2/3 cup potato starch
• 1/3 * 1/3 cup tapioca flour
• *
• Put all ingredients into a sealable airtight container and shake until combined well.
• Cooks' note: The brown-rice flour should be extra finely ground, or the cookies and cake will be gritty and heavy instead of tender. Order it from Authentic Foods. Avoid Arrowhead Mills and Bob's Red Mill brands; they're too coarse.
• ....................
• 1 cup vegetable shortening (not butter or margarine)
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• 2 cups plus 2 tablespoons brown rice flour mix*
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon xanthan gum
• 12 ounces chocolate chips (optional – plus ¼ cup)
• 1 cup chopped nuts (optional)
• Baking spray to grease cookie sheets

Details

Servings 72

Preparation

Step 1

1. Preheat oven to 375°F.
2. Beat shortening, sugar, and brown sugar at medium speed in large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Blend in flour, baking soda, salt, and xanthan gum. Mix in chocolate chips and nuts.
4. Drop by heaping teaspoon onto greased cookie sheet 2 inches apart. Bake in center of oven for 8–10 minutes until golden brown. For convection ovens — bake at 350°F using no more than three trays at a time. Transfer to a wire rack and cool. Store in airtight container.