This classic cookie recipe is a customer favourite. Makes about 24 cookies
1 ¾ cup Pennyweight Market Blend Gluten Free Flour Mix
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
½ cup unsalted butter, melted
¾ cup light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
1 ¼ cups semisweet chocolate chips
1. Whisk Pennyweight flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl and let dough rest for 30 minutes. (Dough will be sticky and soft). Letting dough rest will create the texture you want in the finished cookie.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 ½ tablespoons of dough at a time, portion dough, and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Best eaten within 3 days and stored at room temperature. You may also freeze uncooked portioned dough in the freezer and use straight from the freezer adding 2 minutes to cooking time.