Chocolate Chip Cookies {dairy-free, egg-free, gluten free}

Instructions

1. In a large mixing bowl, combine the sugar, shortening, water, and vanilla. Beat with an electric mixer until smooth and fluffy, about 2 minutes. Combine the flour, starches, xanthan, baking powder, baking soda, and salt in a separate bowl and whisk lightly to combine.
2. Add the dry ingredients to the wet ingredients, and beat again just until combined and no dry flour is visible. Take care not to overbeat the cookie dough. Stir in the chocolate chips.
3. Scoop into large golf-ball-sized balls (about 1/4 cup's worth) and place the dough balls in a flat storage container. (I like these containers.) Cover with lid and refrigerate for at least 12 hours before baking.
4. Preheat the oven to 325°F. Place six of the cookie dough balls on a parchment-lined baking sheet. Bake for 12-14 minutes, or until the cookies have puffed up and look barely done on top. Take care not to overbake.
5. Remove from the oven and smack the tray down hard on the counter. (This will create the little cracks and ridges across the top and create a chewier cookie.) Let cool on the tray for 1 minute before transferring to a wire rack to cool. Store completely cooled cookies in an airtight container.