Gluten-Free Chocolate Chip Cookies

Ingredients

• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 1 cup butter, softened*
• 1 teaspoon vanilla
• 1 egg
• 2 ½ cups brown rice flour
• ¼ cup cornstarch
• 2 tablespoons tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 bag (12 oz) semisweet or dark chocolate chips (2 cups)
• 1 cup chopped nuts, toasted ( page 22 ), if desired

Instructions

1. 1Preheat the oven to 375°F. Beat the brown sugar, granulated sugar, softened butter, and vanilla in a large bowl on low speed until well blended. Add the egg and beat until the mixture is light and fluffy.
2. 2Measure the brown rice flour, cornstarch, and tapioca flour into a small bowl by lightly spooning them into your measuring tools and leveling them off.
3. 3Stir the xanthan gum, baking soda, and salt into the dry ingredients until thoroughly blended, rubbing any clumps between your fingers to break them apart.
4. 4Mix the dry flour mixture into the wet butter mixture until combined. Fold in the semisweet chocolate chips and the toasted chopped nuts.
5. 5Drop heaping tablespoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
6. 6Bake for 8 to 10 minutes until the edges are light brown and the centers remain soft. Let the cookies cool on the baking sheets for 1 to 2 minutes before transferring them to wire racks.
7. 7Transfer the fully cooled cookies to a tightly covered container for storage, as gluten-free baked goods dry out faster than traditional ones.
8. 8Use only full-fat regular butter for the dough, avoiding light butter or vegetable oil spreads.
9. 9Verify that all packaged ingredients are certified gluten-free by checking their labels prior to baking.

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