Active Time

　　30 min

　　Total Time

　　2 hr

　　We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren't made with traditional wheat flour.

　　

Ingredients

Makes about 6 1/2 dozen

　　1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets

　　2 cups plus 2 tablespoons brown-rice flour mix

　　1 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　1 teaspoon xanthan gum

　　1 cup granulated sugar

　　1/2 cup packed brown sugar

　　2 large eggs

　　1 tablespoon vanilla

　　12 ounces semisweet chocolate chips

　　1 cup finely chopped walnuts (optional)

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.

　　

Step 2

Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.

　　

Step 3

Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.

　　

Step 4

Drop heaping teaspoons of dough 2 inches apart onto baking sheets.

　　

Step 5

Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.

　　Cooks' note:

　　Cooled cookies keep in an airtight container at room temperature 1 week.