Gluten-free Chocolate Chip Spiders
½ c butter
½ c shortening
1 c packed light brown sugar
1/2 c granulated sugar
2 tsp. vanilla extract
2 large eggs
2 ½ cups gluten-free flour blend*
1 tsp. baking soda
¾ tsp. sea salt
½ tsp. baking powder
1/2 cup semi-sweet chocolate chips plus some for decoration.
Blend butter, shortening with brown sugar and granulated sugar until light and fluffy. Mix in vanilla and eggs until combined.
In another bowl, whisk together flower blend, baking soda, salt and baking powder. Gradually stir dry ingredients into wet ingredients.
Scoop dough into a container and cover tight. Refrigerate until very cold (overnight is ideal)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop dough by measured tbsp. onto prepared pans at least 1 inch apart. Insert a chocolate chip or two upside-down on top of each cookie. These will be the bodies of the spiders.
Bake for 9 minutes. . Top of the cookies will be lightly browned but they may look slightly uncooked in the centers.
As soon as the cookies are removed, drag a toothpick out from the center of each melted chocolate chip to form 8 spider legs. Let cookies stand 5 minutes before removing to a cooling rack.
Gluten-free flour blend *
1 c cornstarch
1 c tapioca starch
1 c very fine white rice flour.
½ corn flour
½ c tapioca flour
4 tsp. xanthan gum
Whisk ingredients together in a large bowl until well combined. Store in air tight container.