Cookies - Chocolate Chip - GF - Gourmet

By mariannefeldman

Chocolate Chip Cookies
Diary of a Foodie: Season One: Science of Deliciousness
Jan 2007

Ingredients

• 1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets
• 2 cups plus 2 tablespoons brown-rice flour mix (see recipe listing for GF Brown Rice Flour Mix - Gourmet)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 12 oz semisweet chocolate chips
• 1 cup finely chopped walnuts (optional)

Preparation

Step 1

Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.

Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.

Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.

Drop heaping teaspoons of dough 2 inches apart onto baking sheets.

Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.

Cooks’ note: Cooled cookies keep in an airtight container at room temperature 1 week.