1 cup(2 sticks) butter softened
1 cup brown sugar firmly packed
1/2 cup organic granulated sugar
2 t gluten-free vanilla extract
1 t sea salt
2 large brown eggs
1 cup Bob's Red Mill Gluten-Free Sorghum Flour
1 cup Bob's Red Mill Gluten-Free Garbanzo & Fava Bean Flour
1/3 cup Bob's Red Mill Gluten-Free All Purpose Baking Flour
1 t xanthan gum
1 t baking powder
1 t baking soda
2 cups semi-sweet chocolate chips
*Please note - this batter must be refrigerated for 1 hour before baking
Beat the butter, sugars, vanilla and salt until creamy.
Beat in the eggs one at a time.
Whisk together the flours, xanthan gum, baking powder and baking soda.
Beat the dry ingredients into the butter mixture. Blend in the chocolate chips.
Cover the bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat the oven to 350degrees. Line 2 cookie sheets with parchment paper.
Scoop tablespoon sized balls of dough onto your prepared cookie sheets.
Bake for 9-11 minutes or until golden.
Remove from the oven and let rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Makes approximately 3 dozen amazingly delicious cookies