Gluten Free Chocolate Chip Cookies

There are many great cookies out there in the world. When I think of the quintessential comfort cookie, nothing compares to the original Toll House chocolate chip cookie recipe. Crispy golden brown on the outside, warm and chewy on the inside....mmm! mmm! mmm! These cookies are so easy to make gluten free. My wife and I have shared them with many people that could not tell that they were gf. Stop by the glutenfreehomemaker for other cookie and meal ideas. Let's get started.
Gluten Free Chocolate Chip Cookies:
inspired by the Original Nestle Toll House recipe
2-1/4 cups gf flour mix
1 tsp baking soda
1 tsp salt
1-1/2 tsp xanthan gum
1 cup (2 sticks) butter (softened)
3/4 granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
1/8 cup milk
2 cups (12 ounces) Semi-Sweet Chocolate Chips (I use Guittard)
Baking Directions:
Bake in a 375 degree F oven for 9-11 minutes In a small bowl; combine gf flour, xanthan gum, baking soda, and salt. In the bowl of a stand mixer; add butter, both sugars, and vanilla. Beat until light and fluffy, about 2 minutes. Note: I usually reduce the amount of butter by 3-4 tablespoons. Add eggs one at a time, beating well after each one. Beat in the flour mix, about a 1/3 of the mix at a time. Next, beat in the milk. Note: The milk is an addition my wife found online. It is not part of the original recipe but it adds to the texture of the cookie quite nicely. Finally, stir in the chocolate chips.
Preheat the oven to 375 degrees. Place rounded tablespoons of dough on a well greased or parchment lined cookie sheet.
Bake for 9-11 minutes or until golden brown.
Despite my mothers repeated warnings that I may die from Salmonella poisoning in the raw eggs, I can't resist raw cookie dough. Sorry mom.
There is nothing more satisfying than a warm, fresh chocolate chip cookie and a glass of cold milk. Well, except for maybe the cookie dough. Enjoy!!!