Chocolate Chip Cookies

Okay so I know I have a couple of recipes for chocolate chip cookies but this one is definetly my favorite! (I LOVE trying new recipes if it means it tastes better) :) 

Makes 4 dozen cookies

Ingredients:
1 1/2 cups brown rice flour
1/2 cup potato flour
1/4 cup tapioca starch
1/4 cup millet flour
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp salt
1 cup margarine, at room temperature
1 cup packe brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Place the brown rice flour, potato flour, tapioca starch, millet flour, baking soda, xanthan gum, baking powder, and salt in a medium-size bowl. Stir until well combined, and set aside.
3. Place the butter, brown sugar, and granulated sugar in a large bowl. Using an electric mixer, beat on medium speed until the mixture is light brown and fluffy. Add the eggs and vanilla, and beat again on medium speed until just combined.
4. Sprinkle the flour mixture over the butter mixture, and add the chocolate chips. Using a wooden spoon, stir until a soft dough forms, about 10 turns of the spoon. Using a tablespoon measure, drop the dough onto the cookie sheets, spacing them 2 inches apart.
5. Bake for 8-10 minuts, until the edges are lightly browned but the centers are still soft. Cool for 2 minutes on the cookie sheets before transfering the cookies to a wire rack to cool completely. Store in airtight container at room temperature for up to 5 days, or transfer to a zipper-lock bag and freeze for up to 6 months.