2 cups (280 g) all purpose gluten free flour (I like Better Batter here)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
10 tablespoons (125 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening, melted and cooled
1 1/2 teaspoons pure vanilla extract
1 extra-large egg at room temperature, beaten
9 ounces semi-sweet chocolate chips
1 teaspoon cornstarch
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps in the brown sugar. Add the butter and shortening, then the vanilla and egg, and mix to combine. The dough will be thick.
In a separate small bowl, toss the chocolate chips with the cornstarch to coat. Add the chips and cornstarch to the cookie dough in the large bowl. Mix until the chips are evenly distributed throughout the dough.
Scrape the dough onto a large sheet of plastic wrap. Shape it into a log about 2 1/2 inches in diameter and close the plastic wrap tightly over the log. Place the dough log in the freezer until firm, about 15 minutes.
Remove the cookie dough from the freezer, unwrap, and slice with a large serrated or very sharp chef’s knife thickly in cross-section into rounds that are nearly 3/4-inch thick. Place the rounds about 1-inch apart on the prepared baking sheet, and bake, rotating once during baking, until the cookies are lightly golden brown and set, about 12 minutes.
Remove from the oven and allow to cool on the baking sheet until firm. Store any leftovers in the freezer, in a freezer-safe container or wrap.
P.S. If you haven’t already, please pick up a copy of both of My Cookbooks! I can’t keep the blog going without your support!