Robin's Chocolate Chip Cookies

These chocolate chip cookies are my go-to treat!  Nobody can tell they are gluten free!  Everyone gobbles them up!  This recipe makes a giant batch!  I will often bake about half the batch and refrigerate or freeze the rest.
If you choose to freeze them, using a spoon or your hands, drop the dough onto ungreased cookie sheet and space them close together.  Put in the freezer and as soon as they are frozen, take them off the pan and put into a freezer bag.
For my non-gluten free friends:  You can make this recipe with your regular flour, just omit the xanthan gum.



1 1/2 cups sugar

2 cups brown sugar

2 cups butter

3 eggs

2 Tablespoons vanilla

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 Tablespoon xanthan gum

6 cups featherlight flour

2 12 oz bags milk chocolate chips

Preheat oven to 375º.  Cream together sugar, brown sugar, butter.  Add eggs and vanilla and mix until combined.  Add baking soda, salt, xanthan gum, and featherlight flour.  Mix.  If the dough is too wet to grab with your hands, add more flour.  Sometimes I add anywhere from 1/4 cup to 3/4 cup, depending on how wet the dough is.

Stir in chocolate chips.

I use my hands or a large spoon to drop the dough onto a greased cookie sheet.  Don't roll them into a ball!  (They cook weird if you do.)

Bake @ 375 degrees for 8 minutes.