Makesabout 6 1/2 dozen
- Active time:30 min
- Start to Finish:2 hr
January 2007
We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren’t made with traditional wheat flour.
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
-
1
cup
vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets
-
2 cups plus 2
tablespoons
brown-rice flour mix
-
1 1/2
teaspoons
baking soda
-
1/2
teaspoon
salt
-
1
teaspoon
xanthan gum
-
1
cup
granulated sugar
-
1/2
cup
packed brown sugar
-
2
large eggs
-
1
tablespoon
vanilla
-
12
oz
semisweet chocolate chips
-
1
cup
finely chopped walnuts (optional)
-
Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.
-
Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
-
Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.
-
Drop heaping teaspoons of dough 2 inches apart onto baking sheets.
-
Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.
Cooks’ note: Cooled cookies keep in an airtight container at room temperature 1 week.
