The Best Gluten Free Chocolate Chip Cookie and the runner-ups
 
Ingredients
Homemade Cup 4 Cup GF Mix: It is more precise to measure by grams with this gf mix but I have also included cup measurements for those of you who do not have a scale.
  • Homemade Cup for Cup Mix courtesy of GlutenFree on a ShoeString
  • 8 TBSP finely ground nonfat dry milk (80 grams)
  • 1 cup plus 3 TBSP superfine white rice flour (180 grams)
  • 10½ TBSP cornstarch (105 grams)
  • 8¾ TBSP superfine brown rice flour (100 grams)
  • 8½ TBSP tapioca starch/flour (85 grams)
  • 2 TBSP potato starch (20 grams)
  • 1 TBSP xanthan gum (10 grams)
Cup 4 Cup GF Cookies:
  • 2 cups of Cup 4 Cup Mix
  • ¾ cup GF Bread Flour ( I use King Arthur )
  • 2 sticks butter, softened
  • ½ cup sugar
  • 1½ cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp sea salt
  • 14 ounces of semi-sweet chocolate chips
Instructions
  1. Cream together your butter and sugars. Add in the egg and vanilla. Sift together the flours, baking soda, salt and baking powder. Slowly stir in the dry ingredients to the wet and mix well. Add in the chocolate chips and place in plastic wrap. Refrigerate for at least 2 hours. Bake in preheated oven at 350 for 10-12 minutes.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/07/23/the-best-gluten-free-chocolate-chip-cookie-and-the-runner-ups/