This is one of my favorite cookie recipes that I converted from pre-gluten days. I shared these with the staff at my son’s school and one of the school’s counselor’s daughter, Taylor, said, “It’s a brownie, it’s a cookie, it’s a brookie!” These have been forever in our house referred to as Taylor’s Brookies. We hope you enjoy these as much as we do.
And, these won 1st place at our school’s cookie bake-off, we were the only gluten free cookie there!
1 1/3 cup Crisco (I use butter flavored)
3 cups brown sugar
2 tbsp. butter
2 tsp. vanilla
1 cup brown rice flour
1 cup tapioca starch
1 cup cornstarch (Argo is gluten free)
1 tbsp. potato flour (you must use potato flour, DO NOT USE potato starch flour)
2 tsp. xanthan gum
2/3 cup cocoa
1/2 tsp baking soda
1 tsp salt
4 cups (2-12 oz. packages of chocolate chips)
Heat oven to 375 degrees
Combine Crisco, light brown sugar, water, and vanilla in a large bowl. Beat at medium speed of electric mixer. Beat eggs into creamed mixture.
Stir together dry ingredients well. Mix into creamed mixture at low speed until blended.
Stir in chocolate chips.
Drop by rounded measuring tablespoons 2 inches apart onto ungreased cookie sheets. Parchment paper works very well also.
Bake one baking sheet at a time at 375 degrees for 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist, do not overbake.
Cool on baking sheet 2 minutes. Remove to cookie racks or sheets of foil to completely cool.
This recipe makes a lot of cookies, probably 5 dozen, They freeze well. When I bake, I want enough to go around. Enjoy!