Our Best-EVER GF Chocolate Chip Cookies!!

Over the weekend our family tried what has now become our current favorite recipe for chocolate chip cookies. You can find the link to the recipe here.



We changed the recipe a tad to make an extra-special "family night" treat and turned these into Gluten-Free M&M cookies. One of the best things about this  recipe (beside that it's GF) is that the ingredients are common and very easy to find. I particulartly love these types of recipes becuase I always seem to be running out and my GF ingredients. In fact, we didn't have any Tapioca Flour on hand when we made these and left it out...it was still wonderful! If you don't have any in the pantry-no worries.

 Of all the cookies that my husband (my biggest GF food critic) and I have had, these are the best for taste and texture. Soft and chewy just like a wheat cookie would be. It was wonderful! Our family will definately be keeping this recipe! Hope you enjoy this as much as we did! Happy Baking!

    Chewy Gluten Free Cookies

Ingredients:

• 8 ounces unsalted butter
• 2 cups Brown Rice Flour
• 1/4 cup Cornstarch
• 2 Tablespoons Tapioca Floiur
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup Sugar
• 1 1/4 cups Brown Sugar
• 1 whole egg
• 1 egg yolk
• 2 Tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips, or M&M's

Directions

~Preheat the oven to 375 degrees F.

~Melt the butter in a heavy-bottom 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, xantham gum, salt and baking soda. Set aside.
~Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 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, approximately 1 hour.
~Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 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.