Chocolate Chip Cookies

This is the recipe that gave me hope for GF baking.  This is one of the few recipes I have that can't be converted back to non-Gluten free.  IT comes from Gourmet Magazine.  I don't remember which issue but the recipe is in their online database.  It was part of an article on gluten free baking.  If you make these cookies and put them out without telling anyone they are gluten free they will never know.  They are crispy on the edges and still soft in the middle.  The only downside is that the dough tastes really bad.  But I guess that will keep people from eating it before the cookies are made.

Chocolate Chip Cookies - from Gourmet Magazine

1 cup vegetable shortening (preferably trans-fat free)  I like the Crisco sticks
2 cups plus 2 Tablespoons GF flour mix
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum

1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 Tablespoon Vanilla
12 ounces semi-sweet chocolate chips
1 cup finely chopped walnuts (optional)

Put oven rack in the middle position an preheat oven to 375.  Grease baking sheets (or use silicone pan liners).  Whisk flour, baking soda, salt and xanthan gum in a small bowl.

Beat together sugars and shortening in a large bowl until pale and fluffy (2-3 minutes with electric mixer on high).  Add eggs one at a time, beating well after each addition.  Mix in vanilla.  Add in flour mixture and mix until just incorporated.  Stir in chocolate chips and nuts if using.

Drop heaping teaspoons of dough 2 inches apart onto baking sheets and bake for 9-15 minutes until golden.  Let stand on sheets one minute then transfer to rack to cool completely.  Continue making cookies using cooled baking sheets.   I will take the baking sheets and wave them around to cool them off faster since I don't have the patience to let them cool off by themselves.

Enjoy the cookies!