1 1/3 cups (187 g) all purpose gluten free flour (I like Better Batter here)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
4 tablespoons (56 g) unsalted butter, at room temperature
4 tablespoons (48 g) nonhydrogenated vegetable shortening or virgin coconut oil, melted and cooled
1 large egg (50 g, weighed out of shell) + 1 egg yolk at room temperature, beaten
2 teaspoons pure vanilla extract
6 ounces semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar. Mix to combine, breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, shortening/coconut oil, egg and egg yolks and vanilla, mixing to combine after each addition. Add the chocolate chips and cornstarch and mix until the chips are evenly distributed throughout the dough.
Drop the dough by the tablespoon on the prepared baking sheets, leaving about 1 1/2-inches from one another. Roll each into a ball, and press down evenly on each piece of dough to make a disk. Do not chill the dough.
Place the first baking sheet in the center of the preheated oven and bake for about 10 minutes, or until very lightly golden brown all over. Do not overbake. Remove the baking sheet from the oven and allow the cookies to cool until firm, about 10 minutes, before transferring to a wire rack to cool completely. Repeat with the remaining baking sheets.
Originally posted on the blog in 2009 (!). Recipe unchanged, photos new, video new, text revised.