Gluten Free Chocolate Chip Cookies

Directions

1. 1
   This recipe works best if you weigh the flour with a digital kitchen scale. For specific flour substitutions read recipe notes below.
2. 2
   Line two half sheet pans (18×13 inch) with parchment paper, do not use waxed paper or they will stick.
3. 3
   Whisk together the gluten free flours, xanthan gum, baking soda, baking powder, and salt to evenly mix. Omit the salt if you are using salted butter.
4. 4
   In a second bowl cream the butter, white sugar, brown sugar, and vanilla extract.
5. 5
   Add the eggs to the butter and sugar mixture, one egg at time, and beating after each addition to mix well.
6. 6
   Slowly add the flour to the batter until it's fully mixed, use a spatula to scrape the sides and bottom of the bowl.
7. 7
   Use a spatula to mix in the chocolate chips into the cookie dough. The cookie dough will be quite soft.
8. 8
   Using a medium cookie scoop (1.5 tbsp) place eight balls of cookie dough evenly spaced onto a half sheet pan and slightly flatten the cookie balls with a fork then gently press two or three chocolate chips on top of each cookie .
9. 9
   Chill the sheet pan with the unbaked cookies for 20-30 minutes. If you do not have room in your fridge for sheet pans chill the cookie dough in a bowl for one hour.
10. 10
    Preheat the oven to 350°F.
11. 11
    Bake cookies on the middle rack of the oven for 10-12 minutes or until the edges are slightly brown. (My cookies were baked with crispy edges and soft centre in 10 minutes, but all ovens are different.)
12. 12
    Let the cookies cool on the baking sheet for about ten minutes then use a turner spatula to carefully move them onto a cooling rack to fully cool, they will harden up as they cool.
13. 13
    Store in an airtight container, best eaten within two days. Can be frozen in ziplock bags or in an airtight container for up to three months.