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LOCATION: Recipes >> Special Diets >> Choc Chip Cookies 06

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Gluten-free Chocolate Chip Cookies

1/2 cup salted butter, softened
3/8 cup brown sugar, packed
3/8 cup granulated white sugar
1 large egg
1/2 tsp vanilla extract
1 cup instant "masa de maiz"
1/2 tsp baking soda
1 pinch salt (optional)
1/2 cup chopped walnuts or pecans (optional)
1 cup (6 ounces by weight) chocolate chips

Beat butter, sugars, egg, and vanilla until fluffy. Add masa,
soda, and salt; mix well. Stir in the nuts and chips. Roll into
balls about 1 inch in diameter or slightly larger. Bake on ungreased
cookie sheets at 375 degree for about 10 minutes. Allow to cool
on cookie sheet for several minutes before you transfer them to a
rack to finish cooling. They will fall apart if you try to transfer
them too hot, and they will stick if you let them cool completely
on the cookie sheet.

Note: The masa flour is finely ground hominy (normally used for
making tamales or corn tortillas), and is available wherever Mexican
staple ingredients are sold. It comes in a 2.0 kg or 5 pound bag
and is relatively inexpensive. I've seen bags of masa that were
made from wheat, so check the label carefully to make sure it is
corn.

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