Cristina bakes a recipe from Deb Tucker-Frank of Phillipsburg, NJ
posted on the Home & Family Fridge!
2 ½ cups of rice flour
1 cup of potato starch flour
1 cup of tapioca flour
¼ cup of garbanzo bean flour
¼ cup of cornstarch
2 ½ Tablespoons of xanthan gum
--Measure out 2 ¼ cups of the above mixture (freeze the rest in baggies)
1 teaspoon of baking soda
½ teaspoon of salt
1 cup (2 sticks) of butter or margarine (room temperature)
¾ cup of sugar
¾ cup of brown sugar
2 teaspoons of vanilla
2 large eggs
2 cups of Milk Chocolate Chips
Put 2 ¼ cups of the gluten free flour mix, 1 tsp of baking soda & ½ tsp of salt in separate bowl & set aside.
In second larger bowl add 1 cup (2 sticks of butter or margarine), ¾ cup of sugar and ¾ cup of brown sugar. Beat and mix together well at medium speed. Then add 2 teaspoons of vanilla & 2 large eggs one at a time -- mixing on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in 2 cups of the chocolate chips.
The dough will be slightly sticky since the flours are gluten free so it is best to refrigerate a few hours or overnight.
Place tablespoon size balls on parchment paper lined on your cookie sheet. Bake at 350 degrees for 9 to 11 minutes.