Gluten-Free Chocolate Chip Cookie Recipe
From Jules Dowler Shepard
8 tablespoons (1/2 cup) butter or nondairy alternative (Earth Balance Buttery Sticks)
8 tablespoons (1/2 cup) shortening (or Earth Balance Shortening Stick)
1 cup firmly packed light brown sugar
1/2 cup granulated cane sugar
3/4 teaspoon sea salt
2 teaspoons gluten-free vanilla extract (Neilson Massey Madagasgar Bourbon Vanilla)
2 large eggs (or reconstituted Ener-G egg replacer or applesauce)
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups Jules Gluten-Free All Purpose Flour or other brand
12 ounces semisweet chocolate chips or dairy-free chocolate chips, peanut butter chips, white chocolate chips (available dairy-free), M&M’s, or a mixture
Bring the butter and shortening to room temperature and then beat together with sugars until light and fluffy (several minutes). Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate of freeze until very cold (overnight is ideal). Preheat oven to 350 degrees (static) or 325 degrees (convection).
Drop measured tablespoons onto cookie sheet lined with parchment paper, at least 1 inch apart. Bake 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them from cooling racks.
Makes approximately 60 cookies