Sophie found the original recipe for chocolate chip cookies on the Land of Lakes website. She adapted it to better fit our baking style. Great job, Sophie!
Sophie's fabulous Gluten Free chocolate chip bars
Heat oven to 375°F.
Wisk dry ingredients together.
2¼ c GF flour mix (We use Pete and Kelly Bronski's flour recipe.)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp xanthan gum
Combine and whip until frothy.
¾ c melted butter
1¼ c sugar
2 tsp vanilla
1 generous tbsp molasses
Combine the above two mixes with hand-mixer.
Stir in 2 c semi-sweet chocolate chips.
Spread patiently onto a jelly roll sized baking pan. It works best to drop a little at a time around the pan. But it still is a kind of putzy job. It will feel as though there's no way there's going to be enough, but it will fluff up as it bakes and fill in the thin spots.
Bake about 10 minutes.