These are very, very good - I can cheerfully serve them to unsuspecting guests, for example, and they even taste good after they've cooled, which is frequently a problem with traditional chcoolate chip cookies.
That is not to say that they are without problems. They're fragile, for one, and wouldn't travel well in a lunchbox - but they have a lovely taste and would really cheer up a recently diagnosed kid. Or adult.
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1 teaspoon of vanilla
1 egg
3/4 cup white or brown rice flour
1/4 cup potato flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips
Cream the butter in a large mixing bowl until very soft.
Add the sugars, salt and vanilla and mix well. Add the egg and mix well.
Preheat oven to 350F.
Mix in the dry ingredients.
Stir in the chocolate chips.
Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack.
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1 comment:
Wow! You aren't kidding about the small teaspoonfuls; I just baked two gluten free giant, cookie-sheet shaped cookies. Those suckers really spread. And they left puddles of butter on my parchment paper. Can you think of anything I might be doing wrong?
They DO taste good, though.
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