Gluten Free Chocolate Chip Cookies

1½ c Sorghum flour
1¼ c Tapioca starch
1¼ c Potato starch
1T Xanthan Gum
1½ tBaking Soda
2tBaking Powder
1½ t Sea Salt
10oz softened Butter -OR- 8oz Coconut Oil
1¼c Coconut Sugar
1c Natural Cane Sugar
2 lg Eggs, at room temperature
2t Vanilla
1lb Chocolate Chips

All dry ingredients together.

Soft butter and sugar in mixer with paddle until just creamed.  Add eggs, 1 at a time, making sure each is fully incorporated before adding the next. Add vanilla, mix until just combined.

Spoon dry mix into the batter, about ½ cup at a time, mixing just enough. Add in chocolate chips.

Chill dough in fridge until cold. This helps to keep the cookies plump rather than spread while baking.

Preheat the oven to 350°. Line a baking sheet with parchment paper or a non-stick baking mat.

Spoon out onto sheet (I use a 3/4oz scoop). 

Bake 15-ish minutes until golden but soft in the middle. Place on rack to cool.