Best Ever Gluten Free Chocolate Chip Cookies

I adapted this recipe from one found in the Washington Post -- using sorghum flour is, I think, what makes it less GF tasting and truly a chocolate-chip cookie. They are moist and chewy -- similar to the traditional Toll House cookie. My husband was very impressed. I even took them to work and without saying anything about gluten free, they were instantly gone. A must try for everyone, not just gluten free folks :)

Perfect Chocolate Chip Cookies (gluten-free)

Ingredients

• 1/2 cup sorghum flour
• 1/2 cup potato starch (not potato flour)
• 1/2 cup cornstarch
• 1/4 cup corn flour
• 1/4 cup tapioca flour or tapioca starch
• 2 teaspoons xanthan gum
• 16 tablespoons (2 sticks) butter at room temperature
  
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups (one 12-ounce package) semisweet chocolate morsels
• 1 1/2 cups chopped pecans (optional)

Directions:
Combine the first 6 ingredients to make a flour mixture.

In the large bowl of a stand mixer or using a hand-held mixer on medium speed, beat the butter. Add the sugars, salt and vanilla extract, mixing until fluffy. Add the eggs, baking soda and baking powder, then add the flour mixture, combining until well blended. Add the chocolate morsels and the nuts, if using. Wrap the dough in plastic wrap and refrigerate for about 1 hour (optional - makes better shaped cookies).

When ready to bake, preheat the oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.

Drop the chilled dough onto the baking sheets by teaspoonfuls spaced about 1-2 inches apart (the cookies will not spread much if chilled). Bake for 9 to 12 minutes or until the tops are lightly browned. Cool cookies on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.