3/4 cup butter (softened)
1 1/4 cups brown sugar (firmly packed)
1/4 cup granulated white sugar
1 teaspoon vanilla extract
2 1/4 cups gluten free baking mix (Bob’s Red Mill)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
12 oz semisweet chocolate chips
Pre-heat oven to 375 degrees F. Lightly grease or butter cookie sheet.
In medium bowl, cream together butter and both sugars. Gradually add egg and vanilla extract, continuing to mix. Sift together gluten- free baking mix, the baking soda, baking powder and salt. Stir dry ingredients into the creamed butter and sugar mixture until blended. Lastly, stir in the chocolate chips.
Drop by teaspoonfulls 2 inches apart on prepared baking sheets. Bake for 6 to 8 minutes in preheated oven until light golden brown. Let cool on baking sheet for 1-2 minutes before removing to finish cooling on wire racks.