Chewy Chocolate Chip cookies

Okay people.. I'm going to let you in on a gluten free secret that I've come to discover over the past couple of years... it's all in the flour. You can't just stick with one flour when you are baking gluten free. White rice flour, sweet sorghum flour, tapioca flour, brown rice flour, garbanzo bean flour... etc... you can't just use one. The best way to a half way decent gluten free meal is having a good flour blend. So.. that being said.. the best flour blend i have used and tried through many recipes and succeeded so far is the one that Silvana Nardone uses in her cookbook "Cooking for Isaiah". Seriously, if you are going gluten free, are gluten free or know someone who is gluten free, get this cookbook! Okay... so the selling is done and on to the recipe, because I'm just going to share it on here... my version...

Chewy Chocolate chip cookies (previously chewy chocolate chunk cookies, but i just had chips)

1 cup plus 3 tablespoons Silvana's all purpose flour blend (i posted this on an earlier post on gluten free food and i would link up to it if i had the time or energy but i don't so you'll have to go find it yourself !)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened butter (in the cookbook it says vegetable shortening, BUT i like to do butter and Joshua can tolerate dairy in cooking so i stick with butter, because it's just better)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla (i usually just pour in however much looks tasty to me)
1 cup semisweet chocolate chips, chunks, whatever you prefer

preheat oven to 375. lightly grease baking sheet. In a small bowl whisk together the flour baking powder baking soda and salt

In a separate bowl beat together butter, brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla. Gradually mix in the flour mixture and stir in chocolate.

Using a spoon scoop into balls and drop the dough unto cookie sheet. Bake until golden at the edges (i would say anywhere from 9-12 minutes depending on your oven) let cool for a minute on the pan. and then transfer with a spatula to a plate. And yummy gluten free cookie eating will be yours!