Inn on Randolph Gluten Free Chocolate Chip Cookies
Recipe makes 3-dozen cookies
3 sticks salted butter, soft
2 ¼ C dark brown sugar
2 tsp vanilla
2 tsp baking soda
3 C Inn on Randolph flour blend
8 oz chocolate chips of your choice: milk, dark or a blend of the two
Directions: Preheat over to 350 degrees
In a mixing bowl, combine butter and brown sugar and mix until smooth. Add egg and vanilla; mix until fully incorporated into the butter and sugar.
In a separate bowl, mix baking soda with flour.
Add the flour mixture to the butter and sugar mixture and mix until most of the flour is incorporated. Add chocolate chunks and mix until no flour can be seen
Scoop out the cookies with a 1-oz scoop or with a large spoon.
Bake for 10-12 minutes to desired doneness.
Inn on Randolph Flour Blend: (We find that weighing gives better results - feel free to use the cup measures if you like)
6 C Sorghum Flour (670 g)
3 C Cornstarch (403 g)
2 C Potato Flour (327 g)
3 C Potato Starch (469 g)
2 C Tapioca (226 g)