Chewy Chocolate Chip Cookies - Gluten Free

I'm picky about chocolate chip cookies. The texture is kind of a big deal. 

As someone who avoids wheat like the plague, this is sort of not such a great thing to be picky about. 

The boxed gluten free cookies are depressing. The Betty Crocker mix is grainy, the recipes I've found and tried all seem to be either 50 ingredients long with tapioca starch involved which is a huge put off simply because tapioca starch strikes me as...complicated? Or it's a recipe some poor soul created just by substituting a gf baking mix in a normal cookie recipe, which doesn't work, FYI. 

So, try as I might, the cookies I make almost always end up crunchy or crumbly, not chewy. 

And then there was today... I creamed butter and sugar, tweaked baking mix ratios and baked one cookie at a time until I got exactly what I was after. These cookies are perfect. They're still chewy after they've cooled and the flavor is perfect. 

Ingredients 

3/4 cup margarine or butter, softened 

1 1/4 cups raw sugar (you can also use honey granules or a mix of brown and white sugar) 

1 tsp vanilla 

2 eggs 

3 cups of this gluten free baking mix - other stuff works but if a chewy texture is important to you then you need to use this particular mix...as opposed to, say, gluten free Bisquick. You can get it from Kroger in the health food section  

1 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

1 package semi-sweet chocolate chips 

1. Preheat oven to 350, prepare a greased baking sheet

2. In a medium bowl, cream butter and sugar. Add eggs and vanilla and combine

3. Sift together baking mix, baking soda and baking powder and add it slowly to butter mixture, finally add chocolate chips and stir mixture

4. Using a teaspoon, drop cookies 2 inches apart on the baking sheet, bake for 10-12 minutes or until light brown.