Sometimes it's fun to give or receive a present of just one oversized cookie.  This recipe is perfect for that!  These cookies are so large, you can only bake 6 on a cookie sheet.  So, here you have it - a chocolate-packed delicious cookie - perfect for sharing, giving, and/or freezing for later.  I like to make these packed with a variety of chocolate chips, mint chips, caramel chips, really whatever types of chips you like best together will work in these cookies!  They'd probably be fun with some m&m's or mini rolos, too.  The texture incorporates some coconut flour and egg white, which give a lighter texture than the traditional oversized cookie.  We've really liked them.  Enjoy! 

Fresh, gigantic cookies, ready for taste-testing! 

A fresh cookie packed with dark, semi and mint chips. Yum! 

Huge Cake-style Chocolate Chip Cookies

Makes 12 large chocolate filled cookies!

Preheat oven to 350 F.  Line a cookie sheet with parchment paper or silicon liner.

In a large bowl, combine: (It's important to mix flours first in gluten-free baking to avoid clumping)

1 cups white rice flour (or 1 cup white rice flour + 1 cup brown rice flour)

1/4 cup coconut flour

1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

In a mixer, cream together: 

1/2 cup butter

1/2 cup sugar

1/4 cup brown sugar 

Add and mix in: 

3/4 cup egg white (approx 6 egg whites, but they do sell egg whites in cartons above/near the eggs at most grocery stores, which is really convenient for recipes like this)

1 tsp vanilla extract or vanilla bean paste

Add dry ingredients into wet ingredients.  

Add and mix in: 

3 1/2 - 4 cups variety of high quality chocolate chips (milk, semi, bittersweet, dark, mint, etc.)

Shape cookies into large scoops on a parchment-lined pan.  I find I can fit 6 large cookies on one tray.  I use the largest size cookie/ice cream scoop.  Wet your hands a little if you don't want them to stick and flatten the cookies a bit before baking.

These were just haphazardly pressed a bit flatter.

These were flattened using damp hands, which makes the cookies smoother after baking.

Bake at 350 F for 15 - 16 minutes.  Remove from oven and let rest on pan 5 minutes before moving to a cooling rack to cool.  Leftovers freeze well in a freezer ziploc.  Enjoy!!

These are the messy pressed down cookies.  They end up looking a bit more rustic.

These are the cookies that were smooth a bit more with wet hands, giving a smoother final look.  These were filled with mint chips and a blend of semi and dark chocolate chips.

Huge Cookie Cake-style Chocolate Chip Cookies by Successfully Gluten Free!