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Chocolate chip cookies Recipe

   
 

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     Chocolate chip cookies

Category   Desserts - Breads
Sub Category   Gluten-Free
Preptime   1 1/2 hours

Ingredients
8 ounces unsalted butter
11 ounces brown rice flour, approx2 C
1 1/4 ounces cornstarch, approx 1/4 c
1/2-ounce tapioca flour (approx like 2 tbsp)
1 tsp kosher salt
1 tsp baking soda
1/4 C sugar
1 1/4 C light brown sugar1
1 whole egg
 
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 oz of Hershey sugar free chocolate chips

Instructions
Preheat the oven to 375 degrees. Melt the butter in a medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and cream together on medium speed for about a minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approx 1 hour. Shape the dough, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Serving Suggestions
Serve with milk. yum


Originally Submitted
9/3/2013





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