I was having friends over to work on our first big masters program project and wanted to make some delicious, homemade chocolate chip cookies. It’s a comfort food. To avoid working. Right? Okay, maybe not. The work is done and the cookies were demolished. Mission accomplished.
Preheat oven to 350
½ c tapioca flour
1 ½ c Bob’s Red Mill all purpose gluten free baking mix
1 tspn baking powder
¾ teaspoons baking soda
1 ½ teaspoons xanthan gum
¾ tspn salt
1 ¼ stick butter, softened
2/3 c brown sugar
½ c white sugar
1 large egg
1 tspn vanilla
1 c chocolate chips/chunks
In a bowl, sift together the flours, baking soda, baking powder, xanthan gum, and salt. Set aside.
In another bowl, cream the butter and both sugars together for about 2 minutes. I used my hand-held mixer. Mix in the egg until it is combined. Scrape the sides of the bowl and mix in the vanilla.
Gradually mix in the flour mixture, starting with adding only a third of the flour mixture. Mix until combined and add another third. Scrape the sides of the bowl and then mix in the last third of the flour.
I put my dough into the fridge for about 30 minutes (so the cookies would still be warm when company showed up). This is optional. Line a baking sheet with parchment paper, and scoop whatever sized dough balls you like onto the paper about 2 inches apart. These bad boys expand. Bake for 12-15 minutes (it varied for each batch).
I think this recipe made between 24 and 30 cookies. (I’m not sure because my friend scarfed a handful down before I was able to count).