The BEST Chocolate Chip Cookies

By anonsouthernbell

UPDATE: These cookies WILL RUN if you choose to use all butter, or margarine, and leave out the shortening completely! If you choose NOT to use shortening, make sure to refrigerate your dough for several hours before baking, this will help to alleviate the cookies spreading too much. Also, the size of the dough placed on the cookie sheet needs to be about 1 tablespoon worth of dough. It also helps to bake these cookies on a silpat mat or parchment paper to prevent spreading.

Ingredients

• 1/2 cup butter flavored Crisco (or butter)
• 1/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 1 1/2 tsp. vanilla extract
• 1/2 cup tapioca flour
• 1/2 cup sorghum flour
• 1/4 cup brown rice flour
• 1/2 tsp. kosher salt
• 1/4 tsp. xanthan gum (optional)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 oz. GF chocolate chips

Details

Adapted from gingerlemongirl.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Last, mix in chocolate chips. Place tablespoon sized dough portions 2 inches apart on a cookie sheet lined with parchment paper or a silpat mat. Bake 7-9 minutes or JUST UNTIL edges are light brown.

(The cookies WILL NOT look completely cooked when you pull them out of the oven! That's what you want! That's part of the secret to these awesome cookies! DO NOT overbake them!)

Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating!