Chocolate Chip Cookies

This is by far one of my favorite cookie recipes. However, I have to give all the credit to King Arthur Flour, which is where I got the recipe from. There are only a couple of changes that I have made in order to make "Kyle-Friendly". Definitely a keeper! (Yields about 3 dozen cookies

Ingredients
1 cup shortening
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons gf vanilla extract
1 teaspoon salt
1/2 cup egg beaters (or 2 large eggs)
2 1/3 cups King Arthur Gluten-Free Flour Blend
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chocolate chips

Directions
This recipe works best if made with an electric mixer, but it can be done by hand. The main difference is that they seem a little fluffier (before and after baking) when made with a mixer.

Beat the shortening, sugars, vanilla and salt till fluffy.

Beat in the eggs 1/4 cup at a time, being sure to scrape down the sides and bottom of the bowl part way through, to make sure everything is well mixed.

Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.

Add the dry ingredients into the shortening mixture, and mix on low until well blended. Then increase the speed (if using an electric mixer) and let mix for about a minute or two until the dough looks fluffy. Scrape down the bowl.

Remove the mixer attachment and mix in the chocolate chips by hand (they won't get as beaten up this way.

Cover the bowl and refrigerate for 1 hour, or for up to 2 days. If your mixing bowl does not have a top use saran wrap, or I like to transfer mine to a large mixing bowl that has a lid. (Refrigeration is a must!)

Preheat the oven to 350°F.

Lightly grease a couple of baking sheets with non-stick spray, or line with parchment paper. (I have forgotten to do this a number of times, it is usually only an issue if you don't use shortening.)

Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between the cookies so they can spread. Bake for 9 to 11 minutes, until golden brown.

Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely.

ENJOY!