Gluten-Free Chocolate Chip Cookies

Simply the BEST gluten-free chocolate chip cookie recipe!

From America Test Kitchen's The How Can It Be Gluten-Free Cookbook

Ingredients

1 C White Rice Flour
*4 1/2 Tbsp Brown Rice Flour
4 1/2 Tbsp Potato Starch
Tapioca Starch
**3/4 tsp Xantham Gum
1 tsp Baking Soda
1/2 tsp Salt
8 Tbsp Butter, Melted
3/4 C Brown Sugar, Packed
1/3 C White Suagr
1 Large Egg
2 Tbsp Milk
1 Tbsp Vanilla
***1 bag Semi-sweet Chocolate Chips

Directions

 In a medium bowl, mix together the dry ingredients, set aside. In a large bowl, blend the butter and sugars together. Incorporate the egg, milk, and vanilla. Gradually add the dry mixture to the wet mixture until well combined. Fold in the chocolate chips. Cover with plastic wrap and let rest for 30-45 minutes. Preheat oven to 350. Scoop dough onto cookie sheets and bake for 11-13 minutes, until golden brown. Let cool on the sheet for about 5 minutes and transfer to a cooling rack. Eat immediately, or store in an airtight container.

Notes:

*A little more than 4 1/2 Tbsp, about 1 tsp or so

** Can be substituted for 1 Tbsp guar gum or 1 1/2 Tbsp psyllium powder

*** This recipe is really yummy with 1/2 bag of semi-sweet and 1/2 bag of butterscotch chips!