It's raining and I'm stuck at home waiting for my new tractor to arrive. So, I took all of my nervous energy, and put it into baking.
I really like the King Arthur gluten-free multipurpose four, because so far, it's been the best mix that bakes most like "regular" flour.
The recipe is adapted from the back of the Hershey's special dark chocolate chips.
Gluten-Free Dark Chocolate Chip Cookies
by Michelle Maskaly, The Adirondack Chick
2 1/4 cups King Arthur gluten-free multipurpose flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
1 teaspoon vanilla extract
2 cups Hershey's special dark chocolate chips
Preheat oven to 375 degrees.
In a bowl mix together the flour, xanthan gum, baking soda and salt. Set aside.
Mix together the butter, sugars and vanilla. Beat until smooth and creamy. Add in the eggs until combined.
Gradually add in the flour mixture by tablespoons full, scraping down the sides as needed.
Once the flour is mixed in, add the chocolate chips and mix until they are distributed throughout the batter.
Drop by heaping teaspoonfuls onto a cookie sheet and bake about 10-12 minutes.