Gluten-Free Chocolate Chip Cookies Recipe

• 1 1/2 cups packed light brown sugar
• 1 1/4 cups sweet rice flour
• 1 1/4 cups sorghum flour
• 1/4 cup granulated sugar
• 1 1/4 teaspoons fine salt
• 1 teaspoon guar gum
• 1/2 teaspoon baking powder
• 10 tablespoons unsalted butter (1 1/4 sticks), cut into tablespoons, at room temperature
• 3 large eggs, at room temperature
• 4 teaspoons vanilla extract
• 2 cups milk chocolate chips (about 12 ounces)
• 1 cup semisweet chocolate chips (about 6 ounces)

1. Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
2. Add the butter and mix on low until the texture is sandy, about 2 minutes.
3. Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle.
4. Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes.
5. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed.
6. Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
7. Heat the oven to 325 degrees F and arrange a rack in the middle.
8. Line two baking sheets with parchment paper; set aside.
9. Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets.
10. Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes.
11. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
12. Repeat with the remaining dough, using a cooled baking sheet for each batch.

brown sugar, sweet rice flour, sorghum flour, granulated sugar, salt, guar gum, baking powder, unsalted butter, eggs, vanilla, milk chocolate chips, chocolate chips

Taken from www.chowhound.com/recipes/gluten-free-chocolate-chip-cookies-29399 (may not work)