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Chocolate Chip Cookies




Source of Recipe


Michelle and Daron Freedberg


Recipe Introduction


Origins Unknown


List of Ingredients




1 1/2 cups white rice flour
3/4 cups potato starch (not potato flour)
1/4 cups corn starch
1 1/2 tsp. baking soda
1 tsp. xanthan gum (optional)
1/2 tsp. salt
1 cup veggie shortening (like Spectrum)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 TBSP vanilla
12 oz chocolate chips



Recipe



Preheat oven to 350. Line baking sheet with parchment.

Whisk flours, baking soda, xanthan and salt together.

Beat shortening and sugars until completely mixed, about 3 minutes.

Add eggs and beat well. Add vanilla and beat well.

Add flour mixture and beat on low until combined. Add choc chips and beat on low until combined.

Drop balls of dough (I use a heaping tsp.) on parchment lined sheets and bake approximately 10-12 minutes.

Transfer to cooling rack.

TO FREEZE:
Roll out strand of dough, about 1 inch in diameter. I usually make the strand about 8 inches long.

Wrap in wax paper and put wrapped dough in freezer safe bag.

To use from frozen, unwrap dough strand and cut the dough in coins. I think I make my coins about 1/2 inch thick. You'll have to play around with this part since I'm just guessing.

Bake in preheated 350 degree oven about 10-12 minutes.

Cool on rack.