(see link for their full explanation of why and wherefors.
Gluten-free chocolate chip cookies
Makes about 24 cookies
Note: Do not omit the xanthan gum; it is crucial to the structure of the cookies. Do not shortchange the 30-minute rest for the dough; if you do, the cookies will spread too much. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.
8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips
1. Whisk flour blend, baking soda, xanthan gum and salt together in medium bowl; set aside. Whisk melted butter, brown sugar and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.
Gluten-Free Flour Substitution
King Arthur Gluten-Free Multi-Purpose Flour
8 ounces = 3/4 cup plus 2/3 cup
Bob’s Red Mill All-Purpose GF Baking Flour
8 ounces = 1 1/2 cups plus 2 tablespoons
(Note that cookies made with King Arthur will spread more and be more delicate, while cookies made with Bob’s Red Mill will spread more and have a distinct bean flavor.)
http://eatocracy.cnn.com/2014/03/03/perfect-chocolate-chip-cookies-that-happen-to-be-gluten-free/?hpt=li_t2
Gluten-free chocolate chip cookies
Makes about 24 cookies
Note: Do not omit the xanthan gum; it is crucial to the structure of the cookies. Do not shortchange the 30-minute rest for the dough; if you do, the cookies will spread too much. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.
8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips
1. Whisk flour blend, baking soda, xanthan gum and salt together in medium bowl; set aside. Whisk melted butter, brown sugar and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.
Gluten-Free Flour Substitution
King Arthur Gluten-Free Multi-Purpose Flour
8 ounces = 3/4 cup plus 2/3 cup
Bob’s Red Mill All-Purpose GF Baking Flour
8 ounces = 1 1/2 cups plus 2 tablespoons
(Note that cookies made with King Arthur will spread more and be more delicate, while cookies made with Bob’s Red Mill will spread more and have a distinct bean flavor.)
http://eatocracy.cnn.com/2014/03/03/perfect-chocolate-chip-cookies-that-happen-to-be-gluten-free/?hpt=li_t2