Biscotti con gocce di cioccolato senza glutine

Ingredienti

• 1/2 cup butter, room temperature
• 1/2 cup brown sugar, packed (100g.)
• 1/2 cup granulated sugar (100g.)
• 1 egg + 1 egg yolk, room temperature
• 2 teaspoons gluten-free vanilla extract
• 1 cup white rice flour (145g.)
• 1/2 cup millet flour (60g.)
• 1/4 cup tapioca flour (35g.)
• 1/4 cup potato starch (30g.) (not potato flour)
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (8.5 oz.)

Preparazione

1. 1

   Preheat oven to 350°F (180°C). Line two cookie...: Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper; set aside.

2. 2

   In a large mixing bowl beat together butter...: In a large mixing bowl beat together butter and sugars until smooth and creamy.

3. 3

   Add egg, egg yolk, and vanilla and beat...: Add egg, egg yolk, and vanilla and beat for 1-2 minutes.

4. 4

   In a separate medium mixing bowl, whisk rice...: In a separate medium mixing bowl, whisk rice flour, millet flour, tapioca flour, potato starch, baking soda, xanthan gum, and salt.

5. 5

   Add dry ingredients to wet ingredients and mix...: Add dry ingredients to wet ingredients and mix until combined.

6. 6

   Stir in chocolate chips.

7. 7

   Drop gluten free cookie dough by measured tablespoonful,...: Drop gluten free cookie dough by measured tablespoonful, two inches apart, onto the baking sheet.

8. 8

   Bake each batch for 10-12 minutes, or until...: Bake each batch for 10-12 minutes, or until set. Rotate the pan half way through. Cookies will continue to cook on the pan after removed from the oven.

9. 9

   Allow to cool for 5 minutes on pan...: Allow to cool for 5 minutes on pan then remove to a cooling rack.

10. 10

    Store in an airtight container at room temperature...: Store in an airtight container at room temperature for up to 4 days.