Not only are these cookies tasty fresh out of the oven; they're moist and delicious a day later. 4 days later, they're still moist! They would probably stay soft longer, but they never last that long in our house.
The secret is the pudding. It helps them stay moist. You can easily double or quadruple this recipe, and even freeze the dough for later consumption.
Chocolate Chip Cookies
1/2 c shortening (I prefer butter flavored)
1/2 c brown sugar
1 large egg
2 t vanilla
1 1/4 c brown rice flour mixture
1/4 t salt
5/8 t baking soda
1/4 package (24 g) instant vanilla pudding powder
3/8 t xanthan gum
1/2 bag chocolate chips
1/4 c walnuts (chopped, optional)
In a mixing bowl, combine shortening, brown sugar, egg, and vanilla. In a separate bowl thoroughly mix all remaining dry ingredients. Pour the dry ingredients into the shortening mixture. Mix together, scrape down the sides and bottom of the bowl, and mix again for 2 more minutes. Add chocolate chips and walnuts and mix.
Place the dough in the fridge for 30 minutes*. Line a baking sheet with wax paper or a silicone mat. Scoop dough out of the bowl with a tablespoon and plop onto pan. This dough is a lot less firm than regular cookie dough, so you're not going to get the perfect balls you're used to.
Place the cookie sheets back in the fridge and preheat the oven to 375 degrees. Place the baking racks at the top of the oven. When the oven is the right temperature, pull the baking sheets out of the fridge. You can slightly round the dough if desired, but it's not necessary.
Bake the cookies for 9 minutes. When the cookies are done, leave them on the pan on the counter for 1 minute, then move to the drying rack.
Yields: 2 dozen cookies
* If desired, freeze for later baking and consumption. When baking after frozen, bake at 350 for about 11 minutes (until bottoms are a light tan color).
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