This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :)
- 1⁄2 cup rice flour
- 1⁄4 cup tapioca starch
- 1⁄4 cup sorghum flour, plus
- 2 tablespoons sorghum flour
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 3⁄8 cup granulated sugar
- 3⁄8 cup packed brown sugar
- 1⁄2 teaspoon vanilla extract
- 1 egg
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup pecans
- Preheat your oven to 375 degrees F.
- In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes). Add egg and combine.
- In another bowl, measure out your flours, baking soda, xanthan gum and salt. With mixer on low, slowly integrate the dry goods into the wet.
- When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
- Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes. Let rest for about 10 minutes on the sheet for the middles to set.