Brown Sugar Chocolate Chip Cookies
Author: Shirley Braden
Ingredients
  • 1 ¼ cups finely ground white rice flour*
  • ¾ cup cornstarch*
  • 1 tsp xanthan gum (omit if using gluten-free flour mix* that contains xanthan gum)
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ - 1 ½ cups semi-sweet chocolate chips (I use whatever I have on hand---regular size, minis, chunks)
Instructions
  1. Preheat oven to 375 degrees.
  2. Lightly grease baking sheets or line with parchment paper.
  3. In large bowl, beat butter until smooth. Stir in brown sugar and granulated sugar until well combined and smooth.
  4. Beat in eggs and vanilla until fluffy.
  5. In a separate bowl or very large measuring cup, sift together flour, cornstarch, and xanthan gum (or gluten-free all-purpose flour mix--see notes); baking soda; and salt.
  6. Stir flour mixture into butter mixture slowly until well combined.
  7. Stir in chocolate chips.
  8. Drop 2 tbsp of batter for each cookie onto baking sheet two inches apart. (You must follow the spacing rule: these cookies spread a lot and as noted are a flat half chewy, half crisp cookie.)
  9. Bake cookies for 8 to 10 minutes until set. Let set further on baking sheet for maybe a minute or so after removing from oven to firm up.
Notes
*Or, use my gluten-free flour mix. It consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like Tupperware). Another choice is Jules All-Purpose Gluten-Free Flour mix. Note: This recipe will NOT work with some other all-purpose gf flour mixes like Bob’s Red Mill or Bette Hagman’s mix. Other flour mixes not mentioned might work, but I can’t guarantee that. Finally, it's been my experience that these cookies fall apart if a baking stone is used.

Additional Notes: If these cookies get too hard on the baking sheet and can’t be removed easily, return to the oven for maybe 30 seconds. You may have to clean spatulas (I alternate between two) and even wipe off baking sheets of crumbs between batches. I cool on opened paper bags to help absorb extra grease.

Adapted from Alexis Stewart (daughter of Martha). This recipe appeared in Family Circle or Woman’s Day as “Martha’s daughter’s favorite cookies” (as I recall).
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/the-sun-chocolate-chip-cookies-dad/