Easy Gluten-Free Chocolate Chip Cookies

My friend MEC took a picture recently of some cookies she'd made. I initially thought they were regular -- only to my delight did I see her note that they were gluten-free. 'They look like that and they're gluten-free?!' I thought... I HAD to try the recipe.

I've had a hankering for cookies, ever since being back at school. Blame it on the stress of 16-18 hour days. And no Italian Hot Chocolate from Watson's Shelter to keep it in check. I whipped these up late at night over MLK weekend after driving (suffering?) through Boston-area traffic from NH. Warning, be sure to have a full-tummy when making them. Or, you'll definitely be nibbling on the dough before the cookies emerge from the oven. Best yet? Serve sandwiching some vanilla ice cream, perhaps swirled with some salted burnt caramel sauce...

Gluten-Free Chocolate Chip Cookies 
Recipe derived from Bob’s Red Mill

1-1/3 cups King Arthur GF flour

1/2 tsp baking soda
1 tsp xanthan gum
1/3 tsp sea salt
1/4 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
2 tsp vanilla
1 large egg
1 1/2 cups chocolate chips

Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
Stir together the GF flour, baking soda, xanthan gum, and salt; set aside. 

In a large mixer bowl, cream together butter (room temperature, not melted), granulated sugar, brown sugar, vanilla, and egg; scrape sides of bowl frequently. Stir in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips

Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet, or roll into balls if dough is hard to work with. Bake 1 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 16 cookies.