My Chocolate Chips Come In!

Just tried my luck with a gluten free recipe for chocolate chip cookies. Let me tell you, these taste just like the real thing. Soft, chewy, delicious. Just don't taste the batter, it has a very metallic taste that seems to disappear when you cook them. Whoever said that gluten free baked goods had to be a step down from the real stuff hasn't tasted these yet!

Gluten Free Chocolate Chip Cookies
from 125 Best Gluten Free Recipes
by Washburn and Butts

1 cup sorghum flour
2/3 cup whole bean flour (I used fava/garbanzo bean flour)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 cup shortening (I did 1/2 cup butter, 1/2 cup shortening)
1 1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups chocolate chips
1 cup chopped walnuts (optional)

1. Combine all flours,tapioca starch, baking soda, salt, xanthun gum in medium bowl. Whisk well.
2. In large separate bowl, cream shortening/butter and brown sugar with electric mixer. Add eggs and vanilla and mix until light and fluffy. Slowly beat in dry ingredients until combined. Stir in chocolate chips and nuts by hand. Let batter stand for 30 minutes.
3. Preheat oven to 350. I did a test run of one cookie to see if there was enough flour. It came out a little flat, and I like my cookies puffy and chewy. I added a bit more flour to the batter and the next batch had risen a bit more.
4. Drop by tablespoons on greased baking sheet (I prefer parchment). Bake for 8-10 minutes or until set. Remove and place on baking sheet.

Try not to eat them all at once! I baked off about half of the batter, and put the rest in wax paper, shaping into a log. I popped that in the freezer and now we can have slice and bake any time we want!