This recipe was originally published on this blog, May 22, 2012, and on another blog owned by me in late 2009.
So here they are! My BEST recipe. My FIRST recipe all those years ago.
And I felt better. And I felt even better when my dad brought my kids home from school and they all tumbled into the house exclaiming over the wonderful smell. Baking turned the frown upside down. Baking and sharing made me “recreate happiness” once again. 🙂
- 1 cup millet flour
- 1 cup potato starch
- ½ cup white rice flour
- ½ cup finely ground almond flour
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened* (see note below)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper or silpat.
- In small bowl combine millet flour, potato starch, white rice flour, almond flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In mixing bowl cream butter, sugars, and vanilla extract. With mixer on low speed add eggs one at a time until combined. Slowly beat in flour mixture. Stir in chocolate chips.
- Drop by rounded tablespoon onto cookie sheet at least 2 inches apart.
- Bake 9-11 minutes. Take them out of the oven about 30 seconds before you think you should and you'll have a perfectly chewy cookie.
- Cool on cookie sheet 2 minutes then move to wire rack to finish cooling.