Killer GF Chocolate Chip cookies

Preheat oven to 375 degrees [Fahrenheit]

2 sticks butter (1 c.)
1 1/2 c. brown sugar (or can juice plus 2 TBS molasses)
1 tsp gluten-free vanilla extract
2 eggs
2 1/2 c. brown rice flour (for high altitude baking, use 2 1/4 c. for low altitude baking)
1 tsp xanthan gum
1 tsp. salt
1 tsp gluten-free baking powder
2 cups gluten-free chocolate chips

Cream the butter and sugar together. This is best done with an electric mixer. Be sure to beat until the butter and sugar are pretty creamy. Add the vanilla and eggs. Beat until mixture is smooth and creamy.

Mix the xanthan gum, salt, flour and baking powder together in a separate bowl.
Do not use an electric mixer -- fold the flour mixture into the butter/sugar mixture by hand. Mix just until everything has combined. Add the chocolate chips and mix in with a few strokes.

Spoon onto a greased or non-stick cookie sheet; be sure to ball the dough or just make sure it is stacked pretty tall. This will keep the center of the cookie thick and moist while the outside gets crunchy. I like to put a piece of parchment paper in the the bottom of the pan. This makes removing cookies from the sheet and washing later much easier. Bake in preheated oven for about 9 minutes, until golden brown.
If cookies spread out too much during baking, add an additional 1 TBS rice flour to remaining dough.

Refrigerate remaining dough between spooning/baking. If wrapped tightly, dough can be refrigerated or frozen for later use.