Chocolate Chip Cookies

• 1 egg (or 1 egg replacer, mix and set aside)
• 1/2 c butter (or margarine, shortening, or lard)
• 1/2 c sugar
• 1/4 c brown sugar packed
• 2/3 c sorghum flour + 1/3 c cornstarch
• 1/4 c defatted soy flour
• 3/4 t salt
• 1/2 t soda
• 1/2 tsp xanthan gum
• 1 tsp Cookes Powdered vanilla extract (Can use liquid. If so, add before egg)
• 1 c Nestles semi-sweet chocolate morsels
• 1/2 c nuts(optional)

1. Preheat oven to 375°.
2. Whisk together dry ingredients, set aside.
3. Cream shortening and sugars, add egg replacer beating on high until fluffy.
4. Add dry ingredients, blend until well mixed, add chips (and nuts).
5. Drop from teaspoon 2 inches apart on ungreased cookie sheet.
6. Bake 10 minutes. (If baking more than one pan at a time, bake 8 minutes, turn pan, and bake 2 more minutes.)
7. Do not overcook.
8. Remove from oven, let cool on cookie sheet until firm, finish cooling on rack.

Recipe can be doubled.

Note: Consistent oven temperature is very important. Overcooked or cooked too cool makes them gritty.

Developed by Amy Perry
Contributed by Twin Valley Mills, LLC.

Chocolate Chip Cookies I/Chocolate Chip Cookies II/Chocolate Chip Cookies III/Chocolate Kicks/Chocolate Chip Cookies IV