Fabu Chocolate Chip Cookies (gluten free)

Fabu Chocolate Chip Cookies from my last post but modified to be gluten free. They are so delicious and fluffier than the cookies with wheat flour. Gluten Free never tasted so good!


Absolutely fabulous chocolate chip cookes modified from the New York Times recipe

Time: 45 minutes, plus at least 24 hours' chilling
Makes about 3 dozen cookies

Ingredients:
1 cup brown rice flour
3/4 cup sorghum flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/4 sticks of butter at room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
10 ounces Baker's chocolate squares- I used 2oz white chocolate, 4 oz unsweetened, 4 oz semi sweet chocolate.

Directions:
1. Chop Baker's chocolate into small chunks.Combine the different chocolates in a bowl and set aside.
2. Sift gluten free flours, baking soda, baking powder, and salt into a bowl. Set aside.
3. Using a mixer with a paddle attachment, cream butter and both sugars together uintil very light, about 5 minutes. Add eggs and vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
4. Take out 10-15 minutes before baking so the dough gets soft enough to make into balls. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a couple of tablespoons or small ice cream scoop, drop dough balls onto sheet. Bake for 10-14 minutes until golden brown but still soft. Let sit on the baking sheet for 1 minute then transfer to wire rack or plate.