I joined Maker Studios & so can you!<br />Click here to see if your channel qualifies for RPM Network/Maker Studios http://awe.sm/eGvGC<br /><br />Gluten Free Chocolate Chip Cookie Recipe: <br /><br /> 1 1/8 cups all-purpose flour (i used gluten free pantry's gf all purpose flour)<br /> 1/2 teaspoon baking soda<br /> 1/2 teaspoon xanthum gum<br /> 1/2 cup (1 sticks) unsalted butter, room temperature<br /> 1/4 cup granulated sugar<br /> 1/2 cup packed light-brown sugar<br /> 1/2 teaspoon salt<br /> 1 teaspoons pure vanilla extract<br /> 1 large egg<br /> 1 cups (about 6 ounces) semisweet and/or milk chocolate chips<br /><br /><br /><br /> Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda and xanthum gum; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and egg. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.<br /><br /> Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.<br /><br /> Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
