Gluten Free Chocolate Chip Cookies

I have tried many different variations of gluten free chocolate chip cookie recipes and none compares to my mother's recipe.  All I do is substitute the flour for King Arthur All Purpose flour.  It has a bit of a gritty texture but it's so much better compared to the Bob's Redmill brand.  That's just my opinion.  Either flour works just fine.  I've included the regular recipe along with the gluten free recipe.  Keep in mind, using regular flour does not make these cookies gluten free.

 

What you need:

3 eggs
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
-OR-
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
-OR-
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.
Add:
1 1/2 - 2 tsp. vanilla
1 large package of chocolate chips (16 oz.) 
1 TB water
1c. nuts (optional)

Mix well.

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.

-OR-

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!