Chocolate Chip Cookies
Classic chocolate chip cookies made with brown rice flour mix, making them gluten-free. These cookies are packed with semisweet chocolate chips and optional walnuts for a deliciously chewy treat.
Ingredients
- •1 cup vegetable shortening
- •2⅛ cups brown-rice flour mix
- •1½ teaspoons baking soda
- •½ teaspoon salt
- •1 teaspoon xanthan gum
- •1 cup granulated sugar
- •½ cup brown sugar
- •2 whole eggs
- •1 tablespoon vanilla
- •12 ounces semisweet chocolate chips
- •1 cup walnuts
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.
10 min
- 2.
Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
3 min
- 3.
Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.
8 min
- 4.
Drop heaping teaspoons of dough 2 inches apart onto baking sheets.
5 min
- 5.
Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.
15 min
