Chocolate Chip Cookies

**Tip: I always pull them out right before they look done. You don’t want to completely brown them. I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do. They usually come out a bit paler.) Once they cool, they will be a little chewy in the center. And unforgettable. Mmmmmmm

Chocolate Chip Cookies
Chocolate Chip Cookies

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup butter (softened)

  • 3/4

    cup sugar

  • 3/4

    cup brown sugar

  • 2

    eggs

  • 1

    tsp. vanilla

  • 2 1/4

    cup rice flour**

  • 1

    tsp. baking soda

  • 2

    tsp. xanthan gum**

  • 1

    tsp. salt

  • 12

    oz. choc. chips (or other variety)

  • Okay, back up… “What is xanthan gum”, you ask? Well, it’s a substance used to sort of add back some stickiness to recipes……because that’s what the gluten does for a recipe. So without it (or something similar), recipes tend to turn out dry and brittle.

  • Xanthan Gum is a fine powder and looks like this:

Directions

First, place vanilla, eggs, and butter (softened) in mixing bowl. Mix well. Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour. (You can mix them in a separate bowl and then add to the wet mixture…..but to be honest, I hate dirty-ing an extra bowl. So don’t ever hire me to cater an event……I take shortcuts!) Moving on. Mix the dry ingredients in really well. You will have a dough form, just like regular cookies. But it will feel a lot more sticky. That’s okay. Don’t add extra flour. Then add your favorite cookie ingredient. Like I mentioned above, these are my favorites: Chocolate Chip, White Chocolate/Macadamia Nut, and Andes Mints. Place little balls of dough on large cookie sheet. Oh, I don’t know…..regular cookie dough ball size. 1 inch? 1.5 inch? Bake in preheated 350 degree (F) oven and bake for 8-10 minutes. Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies. Allow to cool on a wire rack (or paper towels on the counter).

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