I am sooo sad that I can't remember where I found this recipe to give credit to a truly deserving person. However, this recipe is worth sharing. I have tasted a number of nasty gluten free cookies. These are amazing!
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)
First, place vanilla, eggs, and butter (softened) in mixing bowl.
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.
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).
**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...
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