Gluten Free Chocolate Chip Cookies

2 ¼ cups ( 315 g) all purpose gluten free flour blend (I use Better Batter, but my Better Than Cup4Cup blend works well, too)

1 teaspoon xanthan gum omit if your flour blend already contains it

½ teaspoon kosher salt

1 teaspoon baking soda

¾ cup ( 150 g) granulated sugar

¾ cup ( 164 g) packed light brown sugar

8 tablespoons ( 112 g) unsalted butter at cool room temperature

2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten

1 tablespoon pure vanilla extract

12 ounces semisweet chocolate chips plus more as desired, up to 16 ounces total

Directions at glutenfreeonashoestring.com

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