Toll House Cookies

These are soooo good! (If I do say so myself) I'm thrilled that I can eat fresh-baked chocolate chip cookies again.

Ingredients:

1/2 c butter
1/2 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 t vanilla
3/4 c sorghum flour
1 1/4  to 1 1/2 c tapioca flour*
3/4 c brown rice flour
2 t xanthan gum
1 t. baking soda
½ t salt
1 ½ - 2 c chocolate chips

Directions:

1. Cream butter, sugars, eggs and vanilla. 
2. Mix in dry ingredients and chocolate chips. 
3. Roll balls of dough (not too big) and place on cookie sheet. Flatten slightly.
4. Bake 375 for 8-11 minutes, or until browned. 

*When I use Bob's Red Mill brand of tapioca flour, I found adding an extra 1/4 c or so preventing the cookies from spreading out as much while baking. Additionally, I find that the cookies spread less for me when I line the cookie sheet with parchment paper.