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Everyone can enjoy these gluten-free chocolate chip cookies. Just like the traditional cookie, these are crisp on the outside with a rich and buttery flavor.
1 3/4 cups cornstarch
1 1/2 cups sorghum flour
1/4 cup tapioca flour
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
4 teaspoons McCormick® Pure Vanilla Extract
1 package (12 ounces) semi-sweet chocolate chips
Preheat oven to 375°F. Mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• Read labels of all recipe ingredients to ensure all are gluten-free.
(Amount per serving)