Gluten Free Chocolate Chip Cookies

I try to bake something each week with K.  With David doing gluten-free, it means that sometimes we bake more than that.  I have actually found LOTS of good options for gluten free baking. 

Really, the biggest downside I've found for the basic baking (not sandwich bread) is the cost.  Gluten free flours are expensive and you have to have multiple types to get a better texture.  Oh, well!  Whatever I need to do for my man! :-)  These were some basic chocolate chip cookies but they turned out pretty good.  They were a little chewy and more like the soft-baked style cookie.  David really liked them and K had fun making them.

Chocolate Chip Cookies...Gluten Free from Nerd Family

Dry Ingredients
1 1/4 cups White Rice Flour
1/2 cup Sweet Rice Flour
1/4 cup Cornstarch
Wet Ingredients
3/4 cup (or 1 1/2 sticks) Softened Butter
1/4 cup White Sugar
3/4 cup Brown Sugar (packed)
2 Eggs
2 teaspoons Vanilla Extract
1 bag (about 2 cups) Chocolate Chips
Process
Cream butter then add both sugars and cream together in a consistent mixture. Then add the eggs 1 at a time, followed by the vanilla. In a separate bowl mix all the dry ingredients together with a fork. I don’t feel sifting is needed (because all the dry ingredients are already very light) but mixing them together is a must! Then slowly blend the dry ingredients into the wet ingredients by adding the dry ingredients in small batches. Due to the powder like dry ingredients, there will be a little blowing of flours no matter how careful you are. So be prepared to wipe it up when you are done;). Then blend in the chocolate chips.
You can bake these immediately at 350 degrees for 12 to 14 minutes but they tend to spread. To give these gluten free cookies a great shape and texture I recommend scooping them out and freezing them before baking them. Then you bake them frozen at 375 degrees for 12 to 14 minutes.
I make these 3 batches at a time and scoop them all out onto a cookie sheet and pop them into the freezer. Remember you don’t need to leave much space because you are freezing them and there isn’t any spread in that;). I then put them  into single baking servings  portions in quart freezer bags. I find 14 cookies are a good batch for us. Then I store them in the freezer and bake as needed.
- See more at: http://www.nerdfamily.com/delectable-gluten-free-chocolate-chip-cookies/#_a5y_p=1202264

 

1 1/4 cups White Rice Flour
1/2 cup Sweet Rice Flour
1/4 cup Cornstarch
3/4 cup (or 1 1/2 sticks) Softened Butter
1/4 cup sugar
3/4 cup pack brown sugar (packed)
2 Eggs
2 teaspoons Vanilla Extract
2 cups chocolate chips 

Preheat the oven to 350.  Cream butter then add both sugars and cream together in a consistent mixture. Then add the eggs 1 at a time, followed by the vanilla. In a separate bowl mix all the dry ingredients together with a fork. Blend the dry ingredients into the wet ingredients by adding the dry ingredients in small batches. Then blend in the chocolate chips.  Place on baking stone in Tablespoon sized balls.  Place stone in oven and bake for 12 to 14 minutes.  Enjoy!