Chocolate Chip Cookies

I wonder how many times I've made chocolate chip cookies in my life? I wonder what the world record for chocolate chip cookie making is? Okay, I'm probably not there but I have been making chocolate chip cookies and snicker doodles since the early eighties. Even though there are an infinite number of chocolate chip cookie recipes out there I usually end up using the Toll House recipe. Now they're gluten-free, but no one would ever know.

Chocolate Chip Cookies

1 cup shortening

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon water

1 teaspoon vanilla

2 1/4 cups sorghum flour blend or brown rice flour mix* (below)

1 1/2 teaspoons xanthan gum

1 teaspoon salt

1 1/2 teaspoon baking powder

1 cup chopped walnuts

1 12 ounce package chocolate chips

Preheat oven to 350º. Mix shortening to soften then add sugars and blend until fluffy. Stir in eggs, water and vanilla. In a separate bowl mix together flour, xanthan gum, salt, and baking powder. Gradually add to wet ingredients. Stir in walnuts and chocolate chips. Refrigerate 1 hour. Use cookie scoop to place teaspoon of dough on cookie sheet. Bake 8-10 minutes. Let cool 2-3 minutes before moving to cooling rack and cool completely. Store in freezer to maintain freshness.

*Carol Fenster's Sorghum Blend*
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour
Store in airtight container.

*Rebecca Reilly Brown Rice Flour Mix*

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

Store in airtight container in the refrigerator.