Chocolate Chip Cookies

• 2 cups GF flour mix
• 1 tsp Xanthan Gum
• 1/3 cup Brown Sugar
• 1/3 cup minus 1 tbsp Sugar
• 2/3 cup Crisco or CF margarine
• water for Crisco
• 2 eggs
• 1 pkg Vanilla Sugar (or ground vanilla beans)
• 1/2 tsp baking soda
• pinch salt
• 1/3 cup chopped pecans or walnuts
• GF/CF chocolate chips
• 2 tsps calcium powder (optional)

1. Mix dry ingredients except nuts and chips.
2. In mixer bowl cream Crisco and sugars.
3. Blend well, then add the eggs.
4. Add the dry ingredients a little at a time, alternating with some water to keep mixture from 'climbing' onto your mixer and sticking too much, beating at medium speed.
5. Add the nuts and the chocolate chips with a spoon.
6. Cover with wrap and refrigerate for couple of hours.
7. Spoon onto baking sheet lined with parchment paper, no need for greasing or spraying.
8. Adjust tops with your fingers dipped into some water to smooth.
9. Bake at 365 degrees for about 12 min or until golden, but still soft.

Contributed by Cristina Pippin

Chocolate Chip Cookies I/Chocolate Chip Cookies II/Chocolate Chip Cookies III/Chocolate Kicks/Chocolate Chip Cookies IV