Makes about 2 dozen cookies Difficulty
1-1/4 cup gf flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 tsp salt 4 Tablespoons unsalted butter, at room temperature 1/4 cup canola oil 1/4 cup sugar 1/2 cup brown sugar 1/2 tsp vanilla 2 eggs 1/2 bag Hersheys chocolate chips 1/2 cup toasted walnuts, coarsely chopped
Preheat oven to 375°F. Lightly grease a baking sheet; set aside.
In a medium bowl, combine gf flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat butter and oil until smooth. Add granulated sugar and brown sugar; continue beating until blended. Add vanilla and eggs; beat until incorporated. Add dry ingredients to batter and continue to blend until mixed. Using a wooden spoon, stir in chocolate chips and toasted walnuts.
Drop batter (See 'Tips' for flour information) in generous tablespoons onto baking sheet. Bake for 8-10 min.
Let cool briefly, then remove cookies from baking sheet and cool completely on a cooling rack. Repeat process with remaining batter.
We used The Gluten Free Pantry's Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
The batter will be a lot wetter than wheat-based chocolate chip cookie batter.