From the back of the Pathmark Chocolate Chip bag and also Better Homes and Gardens New Cookbook [edition unknown]. Modified by Hallie Dolcourt (1) to reduce the sugar because they are way too sweet and (2) to make the cookies gluten-free.
| Amount | Ingredient |
| 1 cup + 6 tabespoons | Your favorite gluten free flour. Ours is here (scroll down for the flour mixture that Carol Fenster recommends). |
| 1/4 teaspoon | Xanthan gum |
| 3/4 teaspoon | Baking soda |
| 1/2 teaspoon | Salt (optional) |
| 1 large | Egg |
| 6 tablespoons | Brown sugar |
| 6 tablespoons | White sugar |
| 1/2 cup (or 1 stick) | Shortening or margarine |
| 1 teaspoon | Vanilla |
| 6 - 8 Oz | Package of chocolate chips |
| 1/2 cup | Chopped walnuts (optional) |
Preheat oven to 350° F. Thoroughly cream together sugar, shortening egg and vanilla until the mixture is light and fluffy. Mix together with a whisk: flour, baking soda, Xanthan gum, and optional salt. Stir the dry ingredients into the liquid ingredients and blend well. Now mix in the chocolate chips and optional nuts by hand. Drop by the rounded tablespoonful onto an ungreased cookie sheet covered with parchment paper. These are rich enough that you don't really need parchment paper. Separate by 2". Bake for 9 to 12 minutes. Do not overcook. Remove from pan and cool on a rack. Makes about 3-1/2 dozen cookies.