Soft Gluten Free Anisette Cookies

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Yields 36 Cookies

Note: This recipe was borrowed from Gluten Free on a Shoestring.

Ingredients:

For the Cookies

2 Cups (280g) all purpose gluten free flour (I used gluten-free plain flour)
1 tsp xanthan gum (omit if your blend already contains it) (I used psyllium husk)
1/2 Cup (72g) cornstarch (or try arrowroot)
1 TBSP baking powder
1/2 tsp kosher salt (I used pink Himalayan salt)
3/4 Cup (150g) granulated sugar
8 TBSP (112g) unsalted butter, at room temperature
3 eggs (150g, weighed out of shell) at room temperature, beaten
2 tsp pure anise extract*
2 to 3 TBSP milk (any kind), at room temperature

For the Glaze

1 1/2 Cups (173g) confectioners’ sugar (icing sugar)
1 tsp pure anise extract*
1 TBSP milk (any kind), plus more by the 1/4 teaspoonful if necessary
Nonpareils (100's & 1000's), for decorating

*In place of anise extract, you can use an equal amount of anisette liqueur. Hiram Walker brand is gluten-free. You can also, of course, replace the anise extract with any other sort of flavor extract, like lemon extract, for a completely different flavor.

Method:

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

Make the Cookie Dough

1. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and sugar, and whisk to combine well. 
2. Create a well in the center of the dry ingredients, and add the butter, eggs, anise extract and 2 tablespoons milk, mixing to combine after each addition. 
3. The dough should be very thick but smooth and soft. 
4. Add more milk by the half-teaspoon as necessary to reach the proper consistency.

Shape and Bake the Cookies

1. Using a #50 ice cream scoop (about 1 1/4 tablespoons in volume) or two small spoons, divide the dough into portions, placing them about 1 inch apart from one another on the prepared baking sheets. 
2. Using damp hands, roll each piece of dough into a ball. 
3. Place in the center of the preheated oven and bake until just beginning to brown on the underside (about 11 minutes). 
4. Do not overbake. If you begin to see any color developing on the top of the cookies, remove them from the oven right away. 
5. Allow to cool on the baking sheets for about 10 minutes.

Make the Glaze

1. In a small bowl, place the confectioners’ sugar, anise extract and 1 tablespoon of milk. 
2. Mix well, until a thick paste forms. 
3. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon very, very slowly. 
4. It should be opaque white in color and should be easy to stir. 
5. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. 
6. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.

Finish the Cookies

1. Invert one cooled cookie into the glaze and twist gently to cover the top of the cookie evenly. 
2. Turn the cookie on its side and allow any excess glaze to drip off. 
3. Return to the baking sheet, glazed side up, and sprinkle immediately with nonpareils. 
4. The glaze will set quickly. 
5. Repeat with the remaining cookies, then allow them to set fully at room temperature.

Easiest Gluten-Free Buns

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Makes 5 to 6 Rolls

Note: This recipe was borrowed from Goop. Not only do these buns taste great, but they are the first ones I've found that are made from a dough rather than a batter.

Ingredients: 

Bread Dough

3 Cups gluten-free flour mix (Thomas Keller’s Cup4Cup brand is our favorite)
1 1/2 Cups milk
1 packet (2 and 1/4 TBSP) dry active yeast
2 TBSP butter, melted
1 TBSP apple cider vinegar
1 egg + 1 egg white, beaten
pinch of salt
pinch of sugar

Topping

1 egg beaten
1/4 Cup sesame seeds

Method:

1. Heat milk on the stove until warm to the touch. 
2. Add the packet of yeast, mix until dissolved and let it sit for about 5 minutes.
3. Meanwhile, place the rest of the ingredients into the bowl of a mixer. 
4. Add the milk/yeast mixture. 
5. Mix on medium speed for about two minutes until the dough smooths out.
6. Place the ball of dough on a lightly greased baking sheet. 
7. Cover with a warm, damp towel and let sit on the countertop for about an hour.
8. Form the dough into palm sized-balls and place on baking sheet. 
9. Flatten lightly with the palm of your hand. 
10. Using a brush or a paper towel, dip into the egg mixture and wet the top of each bun. 
11. Sprinkle with sesame seeds.
12. Place in a 350°F oven for about 50 minutes, until cooked through and beginning to brown.

Extra Flaky Gluten Free Pie Crust

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Makes 1 Crust

Note: This recipe was borrowed from Gluten Free on a Shoestring. Best pie crust I've ever had... gluten-free or otherwise.

Ingredients:

1 1/2 Cups (210g) all purpose gluten free flour (I highly recommend Cup4Cup, my Better Than Cup4Cup blend, my Mock Cup4Cup, or my Better Batter Pastry Hack blend), plus more for sprinkling (I used gluten-free plain flour)
3/4 tsp xanthan gum (omit if your blend  already contains it) (I used psyllium husk)
1/4 tsp baking powder
1/2 tsp kosher salt (I used pink Himalayan salt)
6 TBSP (84g) unsalted butter, roughly chopped and chilled
1/2 Cup (120g) sour cream (full fat, preferably), chilled
Ice water by the teaspoonful, as necessary

Method:

Make the Pie Crust Dough 

1. In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. 
2. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. 
3. Flatten each chunk of butter between your thumb and forefinger. 
4. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. 
5. The dough should be shaggy and somewhat crumbly. 
6. Knead the dough together with clean hands until it begins to come together. 
7. Add ice water by the teaspoon only if necessary for the dough to hold together. 
8. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. 
9. Place the dough in the refrigerator to chill for 30 minutes.
10. Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

Smooth Out the Chilled Dough

1. Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. 
2. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick. 
3. Fold the dough over on itself like you would a business letter. 
4. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. 
5. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Shape the Dough in the Pie Plate

1. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. 
2. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate. 
3. Trim the roughest edges of the crust with kitchen shears. 
4. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate. 
5. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. 
6. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

Parbake the Crust

1. Remove the pie crust from the refrigerator and unwrap and discard the plastic. 
2. Pierce the bottom of the pie crust all over with the tines of a fork. 
3. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans. 
4. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes. 
5. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

Jambalaya

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Serves 6 to 8 People

Note: This recipe was borrowed from Cafe Delites. Can be refrigerated for up to 3 days.

Ingredients:

3 TBSP cooking oil, divided
2 TBSP Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
10 oz. (300g) andouille sausage, sliced into rounds
1 lb. (500g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1 onion diced
1 small green bell pepper (capsicum), seeded and diced
1 small red bell pepper (capsicum), seeded and diced
2 stalks/ribs celery, chopped
4 cloves garlic, minced
14 oz. (400g) can crushed tomatoes
1 tsp salt
1/2 tsp ground black pepper
1 tsp each dried thyme and dried oregano
1/2 tsp red pepper flakes (or 1/4 tsp Cayenne powder)
1/2 tsp hot pepper sauce
2 tsp Worcestershire sauce
1 Cup thinly sliced okra (or 1 tsp file powder)
1 1/2 Cups uncooked white rice (short grain or long grain)
3 Cups low sodium chicken broth
1 lb. (500g) raw shrimp/prawns tails on or off, peeled and deveined
Sliced green onions and chopped parsley, to garnish

Method:

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. 
2. Season the sausage and chicken pieces with half of the Cajun seasoning. 
3. Brown sausage in the hot oil; remove with a slotted spoon and set aside. 
4. Add remaining oil to the pot and sauté chicken until lightly browned. 
5. Remove with slotted spoon; set aside.
6. Sauté the onion, bell pepper, and celery until onion is soft and transparent.  
7. Add the garlic and cook until fragrant (30 seconds).
8. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. 
9. Stir in the okra slices (or file powder), chicken and sausage. 
10. Cook for 5 minutes, while stirring occasionally.
11. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. 
12. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked while stirring occasionally. 
13. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with a lid. 
14. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used). 
15. Season with a little extra salt and pepper if needed and remove from heat. 
16. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. 
17. Serve immediately with sliced green onions and parsley.

Gluten Free Cinnamon Rolls

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Yield: 12 Cinnamon Rolls

Note: This recipe was borrowed from Gluten Free on a Shoestring.

Ingredients:

For the Rolls

3 1/4 Cups (455g) all purpose gluten free flour, plus more for sprinkling (I used gluten-free plain flour)
1 1/2 tsp xanthan gum (omit if your blend already contains it) (I used psyllium husk)
1/2 Cup (43g) cultured buttermilk blend powder or nonfat dry milk
2 tsp (6 g) instant yeast
1/4 tsp cream of tartar
1/4 tsp baking soda
2 TBSP (26g) packed light brown sugar
1 tsp (6g) kosher salt (I used pink Himalayan salt)
1 tsp apple cider vinegar
2 TBSP (28g) unsalted butter, at room temperature
1 egg (50g, weighed out of shell) at room temperature, beaten
1 1/2 Cups (12 oz.) warm water (about 95°F)

For the Filling

4 TBSP unsalted butter, at room temperature
3/4 Cup (164g) packed light brown sugar
1 tsp ground cinnamon

For the optional glaze*

1 Cup (115 g) confectioner’s sugar
1 TBSP milk (any kind), plus more by the 1/4 teaspoonful

*I used cream cheese frosting.

Method:

Grease a 9-inch x 13-inch casserole dish and set it aside.

Make the Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. 
2. Whisk to combine well with a handheld whisk. 
3. Add the salt, and whisk again to combine well. 
4. Add the cider vinegar, butter, and egg, and mix to combine well. 
5. With the mixer on low speed, add the water in a slow but steady stream. 
6. Once you have added all the water, turn the mixer up to high and let it work for about 3 minutes. 
7. The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
8. Turn the dough out onto a flat, lightly floured surface. 
9. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother. 
10. Divide the dough in half, and place one half under a tea towel to prevent it from drying out. 
11. Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches x 12-inches.

Add the Filling

1. Using an offset spatula or spoon, spread the softened butter all around the rectangle, leaving 1-inch border clean all around. 
2. Sprinkle with the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. 
3. Sprinkle the cinnamon evenly on top of the sugar. 
4. Starting at a short side, roll the dough tightly into a coil. 
5. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide. 
6. Place the rolls in the prepared baking pan, about 1-inch apart. 
7. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down. 
8. Repeat the process with the other half of the dough.

 Bake

1. Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 1 hour.
2. When the dough is nearing the end of its rise, preheat your oven to 350°F. 
3. Remove the plastic wrap and place the pan in the center of the preheated oven. 
4. Bake for about 25 minutes or until the cinnamon rolls are golden brown on top and cooked in the middle. 
5. Remove from the oven and let the rolls cool to room temperature.

Make the Glaze

1. In a small bowl, place the confectioners’ sugar and milk. 
2. Mix well, until a thick paste forms. 
3. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. 
4. Drizzle the glaze on top of the cooled rolls and allow to set briefly before serving.

Cream Cheese Frosting

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Makes Enough for a 2-Layer Cake or 24 Cupcakes

Ingredients:

125g Soft Cream Cheese
1 tsp Vanilla
2 to 3 Cups Icing Sugar

Method:

1. Combine cream cheese and vanilla in a medium bowl.
2. Mix in 1/4 cup icing sugar at a time and until the frosting holds its shape.
3. Keep mixing until the frosting is light and fluffy.

Easy Quiche

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Serves 6

Note: This has been borrowed from Australia's Best Recipes.

Ingredients:

4 eggs
1 1/2 Cups milk
3 tbs butter melted
1/2 Cup self-raising flour
1 1/2 Cups cheese, grated
1 Cup mixed vegetables
1 Cup deli meat (I used bacon)

Method:

1. Preheat oven to 180C.
2. Whisk together in a bowl: eggs, milk, butter, and flour.
3. Fold in cheese and fillings.
4. Pour into a 24cm quiche dish or Texas muffin tins.
5. Bake for 40 minutes or until set.
6. Serve hot with vegetables or cold with salad.

Gluten Free Carrot Cake & Cupcakes

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Makes 1 Double-Layer Cake or 24 Cupcakes

Note: This recipe was borrowed from Gluten Free on a Shoestring. Even my picky daughter loved these!

Ingredients:

For the cake

2 1/4 Cups (315g)* all purpose gluten free flour (I used gluten-free plain flour)
1 tsp xanthan gum (omit if your blend already contains it) (I used psyllium husk)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt (I used pink Himalayan salt)
2 tsp ground cinnamon
3/4 Cup (150g) granulated sugar (I used raw sugar)
1/2 Cup (109g) packed light brown sugar
3 Cups (270g) peeled and grated carrots
1/2 Cup (112g) neutral oil (like sunflower or grapeseed oil)
4 eggs (200 g, weighed out of shell) at room temperature, beaten
1 tsp apple cider vinegar
1/2 Cup (4 fl oz.) milk (any kind), at room temperature
1/2 Cup (55g) chopped pecans, plus more for decorating (optional)
1/2 Cup (3 oz.) white chocolate chips

*For cupcakes: If you’re making cupcakes, reduce the flour blend by 1/4 Cup (35g) to 2 Cups (280g). The rest of the recipe remains the same.

For the cream cheese frosting**

8 oz. cream cheese, at room temperature
8 TBSP (112g) unsalted butter, at room temperature
1/4 tsp kosher salt (I used pink Himalayan salt)
4 Cups (460g) confectioners’ sugar (icing sugar), plus more as necessary

**For cupcakes, you may want to halve the frosting recipe, as you need less frosting. Unless you really want to pile it on (which I heartily recommend).

Method:

1. Preheat your oven to 350°F. Grease two 8-inch round baking pans and set them aside. If making cupcakes, grease or line two standard 12-cup muffin tins, and set them aside.
2. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. 
3. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. 
4. Add the grated carrots to the dry ingredients, and mix to combine. 
5. Create a well in the center of the dry ingredients, and add the oil, eggs, vinegar, and milk, and mix to combine. 
6. Add the pecans and chocolate chips, and mix until evenly distributed throughout. The batter will be thick, but relatively soft.

Making a Cake

1. If making a cake, divide the batter evenly among the two prepared baking pans, and spread into an even layer in each. 
2. Place in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached, about 30 minutes, rotating the pans once during baking. 
3. Remove the pans from the oven and allow the cakes to cool for at least 10 minutes before transferring to a wire rack to cool completely.

Making Cupcakes

1. If making cupcakes, fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well. 
2. One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes). 
3. Remove the tin from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. 
4. Repeat with the remaining muffin tin.

Make the Frosting

1. While the cakes or cupcakes are cooling, make the frosting. 
2. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter. 
3. Beat on medium speed until light and fluffy. 
4. Add the salt, and 3 1/2 cups of confectioners’ sugar. 
5. Mix on low speed until the sugar is absorbed. 
6. Then, turn the mixer to high speed and beat until the frosting is thickened and fluffy. 
7. Add more confectioners’ sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon.

Frosting the Cake/Cupcakes

1. To frost a layer cake, turn one of the cooled cakes, top-down, onto a serving platter. 
2. Spoon about half of the frosting onto the top of the cake and spread into an even layer. 
3. Top with the second cake, top-down and press to adhere. 
4. Spread the remaining frosting on top of the cake and top with more chopped pecans, if desired. 
5. To make the cake easier to slice, chill for about an hour in the refrigerator before slicing and serving. 
6. To frost cupcakes, spoon or pipe the frosting onto the cooled cupcakes.

Gluten-Free Tagalongs

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Yield: 24 Cookies

Note: This recipe has been borrowed from Gluten Free on a Shoestring. I swear they taste better than the girl scout cookies and they're a lot easier to make than they look!

Ingredients:

For the cookies

1 3/4 Cups (245g) all purpose gluten free flour (I used gluten-free plain flour)
1/2 tsp xanthan gum (omit if your blend already contains it) (I substituted with psyllium husk)
1/8 tsp kosher salt (I used pink Himalayan salt)
1/2 Cup (100g) granulated sugar (I used raw sugar)
8 TBSP unsalted butter, at room temperature
1 tsp pure vanilla extract
1 to 2 TBSP lukewarm water

For the filling

3/4 Cup (192g) no-stir peanut butter, warmed
4 TBSP (56g) virgin coconut oil, melted
1/2 tsp pure vanilla extract
1/8 tsp kosher salt (I used pink Himalayan salt)
1 Cup (115g) confectioners’ sugar (icing sugar)
1 to 2 TBSP water

Chocolate Dipping Layer

12 oz. semi-sweet chocolate, chopped
3 TBSP (42g) virgin coconut oil

Method:

1. Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
2. In a large bowl, place the flour, xanthan gum, salt and sugar, and whisk to combine well. 
3. Add the butter, vanilla, and 1 tablespoon water, and mix to combine. 
4. Knead the dough with your hands to bring it together. If necessary for the dough to hold together, add another tablespoon of water, 1 teaspoon at a time. 
5. Press the dough into a disk, and then place the disk between two sheets of unbleached parchment paper and roll the dough between 1/8 inch and 1/4 inch thick. 
6. Cut out 2-inch rounds with a cookie cutter. 
7. Gather, reroll and cut any scraps into rounds. 
8. Transfer the cookies carefully to the prepared baking sheet by peeling back the parchment paper from the bottoms of the cookies.
9. Place the cookies in the center of the preheated oven and bake until the cookies are set and just beginning to brown around the edges (about 8 minutes). 
10. As soon as the cookies come out of the oven, press your thumb or the bowl of a small spoon into the center to create a well for the filling. 
11. Allow the cookies to cool for a few minutes on the baking sheet until they are firm enough to transfer to a wire rack to cool completely.
12. While the cookies are cooling, place the peanut butter and melted coconut oil, vanilla and salt in a large bowl and mix to combine. 
13. Add the confectioners’ sugar, and stir until well-combined. The mixture will be very thick. 
14. Add one tablespoon of water, and stir to thin the filling. Add another teaspoonful of water if necessary to create a thickly pourable filling. 
15. Allow the filling to cool until no longer hot to the touch.
16. Place the cooled cookies on the prepared baking sheet in a single layer. 
17. Place the filling in a pastry bag fitted with a medium-sized plain tip (I used a #12 tip). (I left the filling fairly thick and used my fingers to press a half a tsp into the center of the cookie.)
18. Pipe a generous amount of filling on top of each cooled cookie, leaving at least a 1/2 inch border around the perimeter of the cookie. 
19. With wet fingers, press down the filling. Place the cookies in the freezer until the filling is well-chilled (about 5 minutes).
20. Melt the chocolate and shortening in a double boiler or a small, microwave-safe bowl, on 70% power at 30-second intervals, stirring in between, just until melted and smooth. 
21. Remove the chilled cookies from the freezer, and carefully immerse each cookie in the melted chocolate. 
22. With a dipping fork (or any fork, really), carefully turn the cookie over in the chocolate until it is completely coated. 
23. Turn the cookie right side up in the chocolate and draw the cookie out of the chocolate on the tines of the fork, scraping the bottom of the fork on the side of the bowl to rid the bottom of excess chocolate. 
24. Place the cookie back on the parchment paper. 
25. Allow the cookies to sit at room temperature until the chocolate is set. 
26. Store in an airtight container in the refrigerator until ready to serve. Freeze any leftovers.

Thin & Chewy Gluten Free Chocolate Chip Cookies

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Yield: 24 Cookies

Note: This recipe was borrowed from Gluten Free on a Shoestring, and it was absolutely amazing!

Ingredients:

1 1/3 Cups (187g) all purpose gluten free flour (I used gluten-free plain flour)
1/2 teaspoon xanthan gum (omit if your blend already contains it) (I substituted with psyllium husk powder)
3/4 tsp baking soda
1/4 tsp kosher salt (I used pink Himalayan salt) 
1/4 Cup (50g) granulated sugar (I used raw sugar)
1/2 Cup (109g) packed light brown sugar
4 TBSP (56g) unsalted butter, at room temperature
4 TBSP (48g) nonhydrogenated vegetable shortening or virgin coconut oil, melted and cooled
1 large egg (50g, weighed out of shell) + 1 egg yolk at room temperature, beaten
2 tsp pure vanilla extract
6 oz. semi-sweet chocolate chips, tossed with 1/2 tsp cornstarch

Method:

1. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
2. In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar, and brown sugar. 
3. Mix to combine, breaking up any lumps in the brown sugar. 
4. Create a well in the center of the dry ingredients and add the butter, shortening/coconut oil, egg and egg yolks, and vanilla, mixing to combine after each addition. 
5. Add the chocolate chips and cornstarch and mix until the chips are evenly distributed throughout the dough.
6. Drop the dough by the tablespoon on the prepared baking sheets, leaving about 1 1/2-inches from one another. 
7. Roll each into a ball, and press down evenly on each piece of dough to make a disk. Do not chill the dough.
8. Place the first baking sheet in the center of the preheated oven and bake for about 10 minutes, or until very lightly golden brown all over. Do not overbake. 
9. Remove the baking sheet from the oven and allow the cookies to cool until firm, about 10 minutes, before transferring to a wire rack to cool completely. 
10. Repeat with the remaining baking sheets.