Chocolate Chip Cookies Gluten Free

1 cup Expandex® Modified Tapioca Starch
2/3 cup plus 3 Tbsp Bob's Red Mill Gluten Free All Purpose Flour
1 tsp Bob's Red Mill Xanthan Gum
1/2 tsp baking soda
1/8 tsp salt
1/2 cup salted butter
1/2 cup (packed) Domino Light Brown Sugar
1/4 cup light corn syrup
1 large egg
1½ tsp Nielsen-Massey Vanilla Extract
(1) 10-oz Tropic Source Semi-Sweet Chocolate Chips

Preheat oven to 375°F. Aerate (fluff with fork or whisk) all dry ingredients before measuring them. Measure and blend all dry ingredients. In a separate bowl add butter, brown sugar, and light corn syrup. Cream mixture lightly. Mix in the egg and vanilla. Gradually add dry ingredients to creamed mixture at low speed. Add chocolate chips and blend by hand. Since the dough is very sticky, chill for 30 minutes. Using a large cookie scoop or tablespoon, place batter onto an ungreased or parchment-lined cookie sheet. Bake for 7 to 10 minutes or until well done (Expandex retains moisture and can leave an unpleasant gooey center if not properly baked). Cool on wire racks. Cookies baked on an ungreased cookie sheet should be removed immediately to avoid sticking.

Makes 24 servings

Allergy Warning: Contains MilkContains Eggs

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