These were way better than the first attempt. All measurements are in weights because that's easier (and more precise). I don't think that the flour mixture needs to be exactly the same as the one I used, but I do think it's important to use a mixture of at least 3 flours.
4 oz (1 stick) unsalted butter
85 g white sugar
85 g brown sugar (light)
1 egg
1 tsp vanilla
200 g gluten free flour blend
1 tsp xanthan gum
1/2 tsp salt
1/2 tsp baking soda
6-8 oz chocolate chips
1. Cream the butter and sugar (you can melt the butter to make this easier but then must refrigerate the dough before baking for 30-60 min)
2. Add the egg and vanilla to the butter/sugar mixture and mix until combined
3. Sift the dry ingredients together and add slowly to the wet. Mix until combined. If dough is dry, add a tablespoon of milk. If dough is too loose, add tapioca starch. Once desired doughiness is reached add chocolate and stir.
4. Refrigerate if necessary.
5. Bake at 350 F for 11-13 minutes on a silpat, probably 2 min less on a cookie sheet.
Makes about 20 normal sized cookies
These cookies taste really good and stay soft and chewy for several days in an airtight container. I use my go-to flour blend: 50 g each of brown rice flour, sweet white rice flour, sorghum flour, and tapioca starch. The dough freezes well.
