Carol Fenster’s Chocolate Chip Cookies

Cookies and milk; the all-American treat. Easy to make and delicious to eat. Mix up a batch today and enjoy.  For evenly-sized cookies, use an ice-cream scoop to portion out the dough so all cookies bake at the same speed.

¼ cup cold butter or buttery spread
¾ cup brown sugar
⅓ cup granulated sugar
2 teaspoons vanilla extract
1 extra large egg
1 ½ cups Carol’s Sorghum Blend (see below)
½ teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1 ½ cups gluten-free chocolate chips

[1] Preheat oven to 350°F. Line 13×9 or 18×13-inch cookie sheet with parchment paper.

[2] In large mixing bowl, using electric mixer on low speed, beat butter until smooth. Beat in sugars and vanilla extract until smooth, then beat in egg until smooth.

[3] In separate bowl, whisk together flours, soda, xanthan gum, and salt. Gradually beat into egg mixture on low speed until incorporated. Dough will be somewhat stiff. Stir in chocolate chips. Drop by tablespoons two inches apart on cookie sheet.

[4] Bake for 10 to 12 minutes or until cookies are lightly puffed and slightly browned around edges. Do not overbake. Cool cookies on pan on wire rack for 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining cookie dough. Store in airtight container. Makes 24.

Carol’s Sorghum Blend

1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.