Chocolate Chip Cookie Recipe (Old way, crispier)

Chocolate Chip Cookies (Old way, crispier)

Makes approximately 38 big cookies.

384 g (2-3/4 cups) brown rice flour blend (see below)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

110 g (3/4 cup) cold Spectrum organic shortening

114 g (1/2 cup firmly packed) brown sugar

160 g (3/4 cup) sugar

2 eggs

2 teaspoons vanilla extract

300 g (1-3/4 cups) semi-sweet chocolate chips (we use Kirkland brand from Costco)

Heat oven to 375°F.

Combine flours, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine shortening, brown sugar, and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips briefly.

Drop dough with large scoop onto parchment paper lined pans. Bake for 7-1/2 to 9 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.


Brown Rice Flour Blend:
6 parts brown rice flour
2 parts potato starch (not potato flour)
1 part tapioca starch

We use Bob's Red Mill for all our flours since they are made in a dedicated gluten-free facility. I measure out one bag of Bob's Red Mill brown rice flour by weight (in grams). Then I divide that weight by 6 to get the grams of tapioca starch needed. Then I double the grams of tapioca to get the potato starch amount.

Alternately you could do 6 cups brown rice flour to 2 cups potato starch to 1 cup tapioca starch. Or 3 cups brown rice flour, 1 cup potato starch, 1/2 cup tapioca starch.