What you need:
3/4 c. sugar (this can be cut down by preference)
1 1/2 c. brown sugar, packed
1 c. shortening
1/2 c. stick butter
1 1/2 c. shortening (as much as shortening is bad for you, I'd hate to say it, but using this option makes these cookies a heck of a lot better than using butter! If you don't mind a flatter, crisper cookie, go for the butter. The taste is fantastic!)
Beat these ingredients to death until soft and fluffy. While mixing, add the following ingredients in a smaller bowl:
3 1/2 c. King Arthur All Purpose Flour
1 c. Tapioca Flour/Starch
4 1/2 c. King Arthur All Purpose Flour (your cookies will be a bit more grittier) or regular flour
1 1/2 tsp. Salt
1 1/2 tsp. Baking Soda
Mix dry ingredients together well.
Slowly add dry ingredients to mixing bowl. Beat well.
1 1/2 - 2 tsp. vanilla
1 large package of chocolate chips (16 oz.)
1 TB water
1c. nuts (optional)
Using gluten free flour, chill dough for about half an hour before baking. No need to chill if using regular flour.
350 degrees for 13-15 minutes using Gluten Free flour or 11 minutes using regular flour.
Greased 11x17 pan 375 degrees for 20 minutes, cut into squares. I have not tested this option with gluten free flour.
Do not double this recipe!