
Before

After
It’s official. I’ve found my favorite chocolate chip cookie recipe. I had been a fan of
Ginger Lemon Girl’s recipe, but not everyone can stomach sorghum flour. And don’t get me wrong, her’s is good. But I’ve got to say, you have to give these a try. These bake golden brown, and are light and fluffy.
They’re easy to make and taste just so darn good!
Gluten Free Chocolate Chip Cookies
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch or potato starch (NOT POTATO FLOUR!)
1 teaspoon baking soda
1/2 teaspoon salt*
3/4 cup butter (butter, not margarine. Butter makes it better). Make sure it’s at room temp so it’s soft.
1/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1 bag chocolate chips (I used Ghiradelli)
3/4 cup chopped, lightly toasted pecans
Your oven will need to be at 350, but I don’t preheat mine until after the dough is made, as I chill the dough a bit. Once you have the dough in the fridge, preheat the oven. *As for the salt, if you are using salted butter (which I do), use slighly less then 1/4 teaspoon salt.
In a medium sized bowl, combine flours, cornstarch, baking soda and salt. Whisk thoroughly.
In a large bowl, beat butter for a few minutes to slightly whip and then beat in the sugars until a paste forms. I beat mine for about two minutes or so.
Add the eggs, one at a time and mix after each egg is added. I slightly beat the eggs before adding, so the yolk/white is mixed.
Add the dry ingredients, 1/4 cup at a time and then the vanilla. Mix until dough forms together.
Stir in chocolate chips and pecans by hand – do not use a mixer!
Chill the dough for about 15 minutes. I keep the dough in the fridge between each batch, baking only one sheet at a time.
Drop rounded tablespoon of dough onto cookie sheets lined with parchment paper, about 2 inches apart.
Bake for 10 -12 minutes. It’s always best to test bake one cookie first, to see how long to bake the rest. My oven worked best at 12 minutes.
Remove the cookie sheet from the oven, and cool on a wire rack for five minutes. While cooling, make the next tray of cookies (remember to put the dough back in the fridge between baking!).
When the sheet has cooled for five minutes, transfer to a wire rack to continue cooling.
These freeze really well and taste great even a few days later if you don’t freeze!
GFS