The verdict? These are great. If I can stand to wait, in the future, I will be making these cookies. I might halve the recipe, though.
NY Times chocolate chip cookies
3 1/4 c rice flour mix
1/3 c teff (can be omitted, replace with rice flour mix)
1 1/2 t xanthan gum
1 1/4 t baking soda
1 1/2 t baking powder
1 1/2 t salt
2 1/2 sticks of butter, room temp (I might use a bit less next time, they were a tad greasy)
1 1/4 c brown sugar
1 c plus 2 T granulated sugar
1 T vanilla
1 lb chocolate chips or broken chocolate pieces (I used milk chocolate, I know this is wrong, but it's what I had)
Mix together the flour, teff, xanthan gum, baking soda, baking powder, and salt. Set aside. Cream the butter with the sugars until light and fluffy. Beat in eggs, one at a time, then add vanilla. Stir in the flour mixture just until combined, then fold in the chocolate chips. Cover tightly and refridgerate for 24-36 hours.
Preheat oven to 350. Line your baking sheet with parchment paper or a silicone baking mat, and scoop or roll balls of cookie dough about the size of golfballs. Sprinkle lightly with coarse grained salt (be sure to wipe the pan between batches, or you will end up with extra salty cookies). Bake 13-15 minutes, depending on your desired crispiness. Cool a minute on the cookie sheets, then remove to a cooling rack.
Makes a ton of cookies. Like two or three dozen big cookies.