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Use the toll house recipe and use sweet rice flour in place of the
regular flour.  They taste almost the same.  My boys can't tell the
difference.  They just won't spread out as much as the regular recipe.

I made Choco chips the other day and used Bob's GF Baking Mix and the recipe
on the side of the bag.  They come out flatter but are very crispy and good.

I have had good results substituting Bette Hagman's four flour bean blend
for wheat flour in recipes.  The rest of the recipe for cookies stays the
same.

I am sending you a copy of my favorite flour mixture that I substitute when making cookies or bars - works even for rolled out sugar cookies. Jan from NDDRY FLOUR MIX 
2 c brown rice flour 2 c white rice flour 
1 1/2 c sweet rice flour 1 1/3 c tapioca starch or flour 
2/3 c corn starch 1/2 c rice bran or rice polish 
2 tsp xanthan gum 

Sift together 3 or 4 times and store in canister. Use 1 c 
of this mixture when recipe calls for 1 c wheat flour. 
Works very well in cookies, bars, cakes - even rolled out 
sugar cookies. 

You can use Nestle or Hershey's chocolate chips.  Both are gluten free.

I use the receipe on the package.  Just change the flour to GF, the baking powder and vanilla to GF.  Also the margarine to GF, do not use butter as it changes the cookies.

Gluten-Free Toll House Cookies

3/4 C soy flour
1/4 C potato starch flour
1/2 t salt
1/2 t baking soda
1/2 C margarine
6 T sugar
6 T brown sugar
1/2 t gf vanilla
1/4 t water
1 egg
chocolate chips

Sift together flours, salt and baking soda. Blend margarine, sugars, 
vanilla and water.  Beat in egg.
Add flour mixture and mix well.  Stir in chocolate chips.  Drop in 
well-rounded teaspoonfuls onto cookie sheet (spray w/ cooking spray 
first).  Bake for 10-12 minutes at 375 degrees.

It's really not as hard as I've been reading some of the posts make out. 
Cookies are the easiest. Just use the same Tollhouse cookies recipe that 
you've always used & substitute the wheat flour for your favorite GF flour 
mix. I don't like tapioca flour, so I use sorgum-rice flour with cornstarch. 
I get my sorgum flour from TwinValleyMills.com. They have several sorgum 
flour recipes there.

In fact I use this flour mix for almost all my baking & really have no 
problem at all. Muffins & coffee cake turn out great too. I make several 
variations of this cookie recipe by adding cinnamon/raisins & apples, or 
adding pecans & pecan flavoring.

Don't forget to add the 1 tsp Xanthum gum.

I have a nice chewy chocolate chip cookie recipe posted online at 
www.clanthompson.com/celiacsite.

If you go to Lifestyle/Cooking and click on the cookies, you'll see 
it.

That's easy, I use the same exact recipe only I sustitute the flour with GF
Pantry Country French Bread Pantry Mix.  They come out great and freeze
really well too - both as cookies and as dough.  Everyone eats these
including non-gf people and they all love them.  One note, I do make the
cookies small like the recipe calls for and I find they stay together
better.

Use the same recipe. Just use sorghum flour instead
of wheat, and add 1 tsp xanthan gum for each cup flour.

Or use 2/3 cup sorghum and 1/3 corn starch per cup.

I use all my old recipes still. I get my sorghum from
www.twinvalleymills.com very inexpensively -- I get
25 lbs at a time which lasts about 6 months. White
sorghum is just so much like wheat flour! (I have no
connection to the company or sorghum growers
in general).

I follow the recipe on the bag of Nestle morsels with these exceptions:
For the 2 and 1/4 cups of flour, I use 1 cup brown rice flour (makes them
browner), half cup of potato starch (makes them chewy), and three-fourths
cup of tapioca starch.
I add 1 teaspoon of xanthan gum.
I use crisco sticks in place of the butter (my daughter is dairy free)

Love the Nestle toll house cookie recipe and I still use it but I substitue the Mr. Ritts gf flour for the regular flour.  No other adjustments.  THey are fabulous.

I still use the Nestle chocolate chip cookie recipe. 
I just replace the wheat flour with sweet rice flour. 
It is a bit crumbly though so I think a tiny bit of
xanthan gum may be called for but otherwise they are
perfect.  My own substitution (which I did even before
gf) also had 1/2 butter and 1/2 butter flavor crisco. 
I still do that.  I like them and so do my non celiac
friends.

The best cc cookie recipe i found was using Pamela's gourmet pancake mix as 
the flour.  There is a recipe on the bag - I double it - They are fabulous.  
My non celiac family members like them better than Nestle's!!!   Good luck - 
write if you need any information

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *