We just finished our 4th week of summer vacation here in Minnesota but this has been our first week of actually being home since visited family the first few weeks. Much to my kids dismay, this week I broke out the dreaded “Jones Family Summer Schedule”……insert scary music here……
Maybe your kids are better than mine and have the ability to use their summer time wisely. Left to their own discretion, my children would be stuck in front of some type of electronic drug all summer long: TV, iPad, Xbox, computer, etc. Instead of battling the electronic battle on a daily basis, the schedule for the summer is printed, posted on the fridge and enforced with love 🙂 As incentive to get their cute rear ends out of bed before 8:00 am, my kids are allowed unlimited electronics time before 8:00 am during the summer. It is amazing how the same kids who, during the school year are impossible to get out of bed at 6:30 am, pop happily out of bed at that same time during the summer for some quality time with the iPad.
What else is on our summer schedule? Morning and afternoon chores, family activity time, school work, play time and, my favorite time slot, “Mom’s Choice.” This is where I get to have complete control over the form of activity we engage in. Not that I don’t enjoy playing Toy Story Memory for hours on end, day after day, but sometimes I like to stretch my family’s narrow view of what can be “fun” and introduce them to new adventures.
Earlier in the week during “Mom’s Choice” time, I spent some time with my kids in the kitchen teaching them about my
annoying unique gluten free world when it comes to baking. The science teacher in me came out as I explained how the special flours I was using for these cookies wouldn’t make my stomach hurt for days on end. My littlest two were lost but they still had fun making “Mommy’s Special Cookies.”
This recipe is my favorite gluten free chocolate chip cookie recipe because it is the only one I have found that my kids can’t tell them from a “regular” cookie. They are perfectly soft and chewy on the inside but still have a crisp outside as well. They store very well for a couple days and trust me when I tell you that you will never look for another GF chocolate chip cookie recipe again 🙂Print
- 2 sticks butter, melted
- 1/4 C sugar
- 1 1/4 C brown sugar
- 1 whole egg
- 1 egg yolk
- 2 Tb whole milk
- 1 1/2 tsp vanilla
- 2 C brown rice flour
- 1/4 C cornstarch
- 2 Tb tapioca flour
- 1 tsp xantham gum
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 C semisweet chocolate chip cookies
- In the bowl of your mixer fitted with the paddle, beat together the butter and both sugars for one minute on medium speed. Add the egg, egg yolk, milk, and vanilla and mix until combined.
- In a medium bowl, sift together the brown rice flour, cornstarch, tapioca flour, anthem gum, salt and baking soda. The sifting makes a difference so don’t skip it! Slowly add the dry ingredients to the mixer with it on low speed. Once combined, add the chocolate chips. Tightly cover the dough and refrigerate for at least 2 hours. If you skip this step, you will end up with flat cookies!
- Preheat oven to 375 degrees and form dough into 1 1/2″ balls. Place on an ungreased cookie sheet and bake for 10-12 minutes until the cookies are lightly browned. Allow the cookies to cool for 2 minutes before removing them to cool.