Chocolate Chip Cookies

Below is the “Soft Batch” Chocolate Chip Cookie recipe that is now a mainstay in our home. Credit for the original recipe goes to “Gluten Free on a Shoestring” with some slight variations being added in by my son’s wonderful, personal chef.


  1. 1 3/4 cups all purpose Gluten Free Flour (Glutino)
  2. 1 teaspoon Xanthan Gum
  3. 6 tablespoons Corn Starch
  4. 1 teaspoon Salt
  5. 1 teaspoon Baking Soda
  6. 2/3 cup Sugar
  7. 1/2 cup packed Brown Sugar
  8. 6 tablespoons Butter (room temperature)
  9. 5 tablespoons Crisco (melted and cooked)
  10. 1 tablespoons Vanilla
  11. 1 Egg & 1 Egg Yolk (room temperature)
  12. 1 cup Chocolate Chips mixed with 1 teaspoon corn starch


Mix butter, shortening. Blend in sugars, eggs. Add rest of dry ingredients (blend in bowl) until well mixed. Add chips.

Scoop on to parchment-lined cookie sheets. Chill for at least 3 hours.

Bake at 325°, 12-14 minutes or just until set. Let cool on the cookie sheets.

Yield: 24 cookies


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