gluten free chewy chocolate chip heaven

the other day, brian told me that he wanted some chocolate chip cookies.  but i cant just make him some when i cant eat any of them.  so of course i had to make some for me.  now that would be easy if i didnt have to worry about, you know, the main ingredient.  thanks, celiac, for allowing wheat to destroy my intestine.

anyways, i have tried alot of variations of chocolate chip cookies-different recipes, different flours, and had all sorts of funny results.  but go figure, the best recipe so far has been my mother-in-laws.  brian loves it because they come out chewy and gooey, and i love it because, besides being chewy, they come out normal. which is just AWESOME.

so recipe down, now what about the flour?  the best mix i have come across so far has been from this cook book, Cooking for Isaiah.  i make it in bulk but ill break it down for the recipe if you dont want to make a huge amount of it.  mmmmm dont those look good?!  sorry for my bad pic, but as you can tell, these cookies dont last too long...

bulk flour:

6 cups rice flour, white or brown
3 cups tapioca flour
1 1/2 cups potato starch
1 tbs salt
2 tbs xanthum gum

brenda's chocolate chip cookies:

1 c. sugar
1 c. brown sugar
1 c. butter, super soft but not melted
2 eggs
3 cups gluten free flour mix (substitute regular flour if you arent gluten free-still fabulous)
(1 3/4 cups rice flour, 3/4 cups tapioca flour, 1/2 c potato starch, 1 tsp xanthum gum)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
Chocolate chips

Preheat the oven to 350º. Mix sugars, butter and eggs. Then add flour, salt, baking powder, baking soda, vanilla, and as many chocolate chips as you like. Bake for eight minutes, and let cool. cookies will look very under done, but take out when the edges start to turn light brown.

this recipe makes about 4 dozen cookies, and is easily doubled (since this version is actually HALF of my mother-in-laws proportions...)

enjoy!