When I was a kid, my mom would bake cookies all the time. My grandmother as well. Christmas time was essentially gingerbread houses and cookies for weeks. Throughout the year, my mother would bake cookies as gifts for people, and I would always like to help. We each had our cookie cutters and would make designs. Baking cookies when using regular flour is a piece of cake, but once you try to sub in gluten free flours, it can be a little bit overwhelming. This cookie has a lot of different stuff going on but I promise it is delicious.
Chocolate Chip Cookies
- 4 ounces butter
- 1 cup brown rice flour
- 3/4 cup all purpose gf flour or cornstarch
- 1 tbsp tapioca flour
- 1 tsp xanthum gum
- 1 tsp baking soda
- half of 1/4 cup of raw cane sugar (or regular sugar)
- 3/4 cup light brown sugar
- 1 whole egg (don't double this- same for egg yoke)
- 1 egg yoke
- 1 tbsp milk (I used 1%)
- 3/4 tsp vanilla
- 6 ounces chocolate chips
- 1 tsp kosher salt
- Step 1 Melt butter in a sauce pan and put into a standing mixer.
- Step 2 Sift the flours, salt, xanthum gum, and baking soda.
- Step 3 Cream the butter with the sugars. When blended, add the milk and the eggs, one at a time. Mix until well blended.
- Step 4 Slowly add flour into the mixer. Mix until you have a batter.
- Step 5 Add chocolate chips and mix.
- Step 6 Remove and place in fridge for 1 hour.
- Step 7 Preheat oven to 350
- Step 8 Line a cookie tray with parchment paper, and make cookies about 1 inch balls.
- Step 9 Bake for 15 mins, let sit on the tray out of the oven for 2 additional minutes.
- Step 10 Move to wire rack and allow them to cool completely.