Gluten-Free Mexican Chocolate Chip Cookies
I N G R E D I E N T S
1 cup (2 sticks) butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tsp gluten-free vanilla extract
1 tsp salt
2 large eggs
2 1/3 cups gluten-free all-purpose flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cayenne pepper
2 cups semi-sweet chocolate chips
D I R E C T I O N S
Beat butter, sugars, vanilla and salt until fluffy. Scrape down the sides of the bowl and beat in the eggs one at a time.
Whisk the gluten-free flour, xanthan gum, baking powder, and baking soda together. Beat the dry ingredients into the butter mixture, then stir in the chocolate chips. Cover the bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat oven to 350 degrees F. Lightly grease 2-3 baking sheets (depends on size), or line with parchment paper.
Use a tablespoon or ice cream scooper to scoop tablespoon-sized balls of dough onto the baking sheets about 2 inches apart.
Bake for 9-12 minutes, or until golden brown. Remove from oven and rest on baking sheets for 5 minutes before transferring to racks to cool. Or just cool them on the baking sheets.
