Gluten-Free Chocolate Chip Cookies

The ingredient amounts have been cut in half, because I usually bake these for large groups of people. Plus, 2 cups of butter and 4 cups of chocolate chunks can be.. quite daunting.

2 1/4 cups gluten-free flour mix (see below)
1 tsp baking soda
1 cup butter, softened
3/4 cup brown sugar
1/4 cup cane sugar
1 (3.4 oz) package Jell-O instant vanilla pudding mix (make sure it's the instant kind, NOT cook & serve)
2 eggs
1 tsp pure vanilla extract
2 cups semisweet chocolate chips/chunks

1. Preheat oven to 350F.
2. Sift together flour and baking soda. Set aside.
3. Cream together butter and sugars. Beat in pudding mix. Stir in eggs and vanilla.
4. Blend flour into cream mix, adding flour in small portions. Stir in chocolate.
5. Shape dough into 1.5" balls. Flatten balls to 1/2" thick and place onto cookie sheet 1" apart. Bake for 10 minutes.
6. Allow to cool on rack for 10 minutes.

Enjoy! Makes 2-4 dozen cookies, depending on the size. I've done everything from small 3" wide cookies to 5" wide cookies to giant 17" cookie pies, all using this recipe.

For the gluten-free flour mix, I use:

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan gum

Or, if you prefer not to use rice flour:

1 cup sorghum flour
2/3 cup potato starch
1/3 cup tapioca flour
1/2 cup almond meal
1 tsp xanthan gum

Mix well, use appropriate amount for the recipe, and store the rest in a tight container. Mix well before using.

If you're wondering where to get these flours and starches, most of them can be found in your Asian supermarket or at a health food store like Trader Joe's or Whole Foods.