Chewy Gluten Free Chocolate Cookies with Chocolate Chips

Ingredients:

• 3/4 cup white or brown rice flour
• 2 Tablespoons potato starch
• 2 Tablespoons tapioca flour
• 2 Tablespoons almond meal/flour
• 1/2 teaspoon xanthan gum (or guar gum, if corn intolerant)
• 1/2 teaspoon gluten free baking powder*
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt or salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup gluten-free milk chocolate and/or semi-sweet morsels (melted)
• 1/4 cup + 2 Tablespoons dark brown sugar, firmly packed
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup gluten free semi-sweet chocolate chips
• 3/4 cup walnuts, chopped

Instructions:

1. Pre-heat oven to 375°F.
2. Combine flours, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.
3. Combine butter, brown sugar and sugar in mixing bowl; blend on medium speed, scraping bowl as necessary, until creamy.
4. Add egg, allowing it to blend in, and then add vanilla. Continue mixing until well blended.
5. Pour in melted chocolate chips a little bit at a time, as not to scramble the eggs and mix thoroughly.
6. Add flour slowly, to avoid it flying all over, and mix until smooth.
7. Stir in chocolate chips and walnuts with a rubber spatula or by using your mixer’s dough hook (if you have one).
8. Refrigerate dough until the melted chocolate sets up firmer, the consistency of cookie dough. You want it firm enough to form a ball, about an hour or so.
9. Drop dough by heaping tablespoonfuls or with a cookie scooper/dropper, 2 inches apart a cookie sheet.
10. Bake for about 11 minutes.
11. Allow to cool for 4 minutes; remove from cookie sheet; and place on baking rack for cooling.

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