Chocolate Chip Cookies

This is my go to chocolate chip cookie recipe. Which is simply an adapted version of the Tollhouse Cookie recipe. My favorite way is to make bars instead of cookies. I'll add pictures next time I make them!

• 2 1/4 cups  brown rice flour (can also do 2 cups brown rice and 1/4 cup tapioca flour if you have tapioca on hand)
• 1 teaspoon  baking soda
• 1 teaspoon  salt
• 1 tsp xanthum gum
• 1 cup (2 sticks)  butter, softened
• 3/4 cup  granulated sugar
• 3/4 cup  packed brown sugar
• 1 teaspoon  vanilla extract
• 2  large eggs
• 2 cups (12-oz. pkg.) semi sweet chocolate chips

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop* by rounded tablespoon onto ungreased baking sheets.

*best if chilled before putting on baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION (my favorite!) Preheat oven to 350° F. Grease 9x13 pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.