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GLUTEN-FREE CHOCOLATE CHIP COOKIES

You might think the only reason to make these specialty cookies is because you or someone you know is on a gluten-restricted diet—but you’d be wrong. These are soft, moist cookies, a little crumbly and very good with cup of strong coffee. Still and all, they’re perfect for anyone who wants to cut down on flour, whether by choice or for health reasons. Soft, moist, and a little crumbly, they’re perfect with a cup of strong coffee.

MAKES ABOUT 31/2 DOZEN COOKIES

11/2 cups plus 2 tablespoons white rice flour (see Note)

1/4 cup potato starch (see Note)

1 tablespoon xanthan gum (see Note)

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) cool, unsalted butter, cut into small pieces

8 tablespoons (1 stick) cool margarine, cut into small pieces

1/2 cup granulated sugar

1/2 cup packed dark brown sugar

2 large eggs, at room temperature

1 teaspoon gluten-free vanilla flavoring

2 cups gluten-free chocolate chips, or semisweet chocolate chips

1. Position the rack in the top third of the oven. Preheat the oven to 350°F. Whisk the rice flour, potato starch, xanthan gum, baking soda, and salt in a medium bowl until well combined; set aside.

2. Soften the butter and margarine in a large bowl, using an electric mixer at medium speed, about 1 minute. Add both kinds of sugar and continue beating until light and fluffy, about 2 minutes. Beat in the eggs one at a time, making sure the first is fully incorporated before adding the second. Beat in the vanilla until smooth.

3. Remove the beaters and use a wooden spoon or a rubber spatula to stir in the prepared rice flour mixture, just until moistened. Stir in the chocolate chips until evenly distributed. Let stand at room temperature for 5 minutes.

4. Drop by scant tablespoonfuls onto a large ungreased baking sheet, preferably nonstick, spacing the mounds 2 inches apart. Bake in the top third of the oven for 14 minutes, rotating the sheet back to front halfway through baking. When done, the cookies should be lightly browned and set, although soft to the touch. Cool on the baking sheet for 3 minutes, then use a metal spatula to transfer the soft, fragile cookies to a wire rack to cool completely. Cool the baking sheet for 5 minutes before baking additional batches, or use a baking sheet that hasn’t already been in the oven.

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NOTE: White rice flour, potato starch, and xanthan gum are available at most gourmet supermarkets and almost all health food stores. Make sure you buy white rice flour—not brown rice or glutinous rice flour. Xanthan gum is a corn-based derivative that stabilizes the dough—in the absence of the glutens, it allows the cookies to hold their shape after they’re baked. If you read labels, you know it’s a common ingredient in low-fat, nonfat, and gluten-free baked goods.

Recommended storage:

3 days at room temperature

2 months in the freezer

Make It Yours!

Reduce the chocolate chips to 1 cup; add 1 cup of any of the following with the remaining chips: chopped dried figs, chopped dried strawberries, chopped pecans, chopped pitted dates, chopped roasted unsalted cashews, chopped roasted unsalted peanuts, chopped unsalted macadamia nuts, chopped unsalted pistachios, chopped walnuts, dried blueberries, dried cherries, dried cranberries, or raisins.

HONEY CHOCOLATE CHIP COOKIES

For the best taste, use a strong-flavored honey in this otherwise traditional recipe: for example, wildflower, pine tree, oak tree, acacia, chestnut, or (our favorite) star thistle. Gourmet markets and even some supermarkets regularly stock these varietals—or check out our recommendations in the Source Guide, page 229.

MAKES ABOUT 5 DOZEN COOKIES

21/2 cups all-purpose flour

1 cup rolled oats (do not use quick-cooking oats)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 pound (2 sticks) unsalted butter, at room temperature

1/2 cup honey (see Note)

1 teaspoon vanilla

3 cups semisweet