Gluten Free Soft Batch Chocolate Chip Cookies recipes

Ingredients

• 1 7/8 cups (260 g) all-purpose gluten-free flour (I used Better Batter)
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 6 1/3 tablespoons (57 g) cornstarch
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 2/3 cup (133 g) granulated sugar
• 1/2 cup (109 g) packed light brown sugar
• 6 tablespoons (84 g) unsalted butter, at room temperature
• 5 tablespoons (60 g) vegetable shortening, melted and cooled (I use Spectrum nonhydrogenated vegetable shortening)
• 1 tablespoon pure vanilla extract
• 1 egg (60 g, out of shell) + 1 egg yolk at room temperature, beaten
• 1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
• 1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch

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