The BEST Chocolate Chip Cookies
Created by Carrie @http://www.gingerlemongirl.com

• *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

Directions:

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!


This recipe doubles easily.


*Note: Normally, I do NOT like using shortening for baking because it is a trans-fat, and therefore really not good for you. BUT since we only make these cookies occasionally, and since shortening really seems to make a better gluten-free cookie than butter (for reasons why visit Sea's cookie review), we stick to using a butter flavored shortening.

Also, xanthan gum is completely optional in this recipe, but I think adding just a tiny bit makes for a chewier gluten-free cookie!