http://artofglutenfreebaking.com
From: Art of Gluten-Free Baking
Yield: about 2 1/2 dozen
Note: This recipe uses my flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place, or in fridge for long-term storage). 1 cup of this mix equals 140g. Use this mix cup-for-cup or gram-for-gram in all of your recipes:
1 1/4 cups (170 g) brown rice flour
1 1/4 cups (205 g) white rice flour
1 cup (120 g) tapioca flour
1 cup (165 g) sweet rice flour (also known as glutinous rice flour, or under the brand name, Mochiko)
2 scant tsp. xanthan gum
Ingredients
1 cup (230 g; 2 sticks) butter (cold), cut into 1 tablespoon size pieces
1 cup (115 g) powdered sugar, sifted
1 teaspoon pure vanilla extract
2 1/4 cups (315 g) Jeanne’s Gluten-Free All Purpose Flour mix
1 cup/170 g semi-sweet chocolate chips
Preheat oven to 350 degrees F/180 C/Gas Mark 4. Line two large cookie sheets with parchment paper.
In the bowl of a stand mixer fitter with the paddle attachment, beat butter on medium until smooth and creamy. This will take a minute or two. You will probably need to scrape down the sides a few times. Add the powder sugar and beat on medium until smooth. Scrape down the sides. Add the vanilla and beat until combined. Add flour and beat on medium until combined. Scrape down sides. Add chocolate chips and beat on slow until just combined. The mixture will be very stiff–I usually have to remove the bowl from the mixer and do a final mix by hand in order to make sure all of the flour and the chocolate chips are combined.
Roll tablespoon-sized lumps of dough into balls with your hands. Place the balls on the lined cookie sheets, with at least 2 inches between each. Flatten each ball with the tines of a fork. This will leave a lined impression on the cookies.
Bake at 350 degrees for 15 to 16 minutes. The longer you bake them, the more browned they will become on the bottom and the more crunchy they will be.
Store in an airtight container for up to 5 days.