Update to Chocolate Chip Cookie Recipe

I made an accidental discovery this morning when I was making gluten free chocolate chip cookies to take for Easter dinner.  Since only my kids and I are gluten free, I decided to only make a 1/2 batch of cookies.  The original recipe calls for 1 whole egg, 1 egg yolk, and 2 T milk.  In order to 1/2 this, I just used one egg and left out the milk.  These cookies had the best consistency of any that I have ever made.  I plan to just use 1 egg for a 1/2 batch or 2 eggs for a full batch eliminating the milk in the future.

Here's a link to my original post with the recipe:

Must Have Chocolate Chip Cookies

Must Have Chocolate Chip Cookies

Cookies have always been my expertise.  In fact, I'm not allowed to show up to a family event without them.  I have to admit that giving up gluten filled cookies was probably one of the most difficult aspects of changing my family's diet. Not only do I love cookies, but cookie making had been an important tradition that I shared with my children.  I tried many gluten free recipes to satisfy my chocolate chip cookie cravings, but many of them either tasted odd or didn't have the right consistency.

Check out my update to this post:
Update to Chocolate Chip Cookie Recipe 

Here's the best recipe that I have found so far:

Chewy Gluten Free Chocolate Chip Cookies

With just a couple of tweaks, I have been able to enjoy chocolate chip cookies once again with my kids.  I substitute potato starch for tapioca starch because I don't like the taste of the tapioca starch (same quantity). I've found that it is what gives many of the gluten free baked goods a funny taste. I also use 1% milk because I don't keep whole milk on hand, and it works fine. It's important to chill the dough well as the recipe says (I put it in the freezer for 15-20 minutes) or they won't bake right.