Chocolate Chip Cookies

By á-44884

**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

Ingredients

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

Preparation

Step 1

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).