The most scrumptious chocolate chip cookie recipe you’ll ever need. Bake them crispy for dunking in your coffee or bake them soft and delectably chewy.
Ingredients:
- 1/2 cup (1 stick) butter; slightly softened but still cold (I love the brand Earth Balance; dairy-free and delicious)
- 2 cups packed dark or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 3/4 cups gluten-free flour spooned into your measuring cup and leveled with a knife (I use Bob’s Red Mill 1 to 1 gluten-free flour)
- 1 1/2 tsp of baking soda
- 1/2 tsp salt (Pink Himalayan Sea Salt is my favorite)
- 1-1 1/2 cups mini chocolate chips (Enjoy Life brand is my favorite; it’s also dairy-free)
Instructions:
- Cream together butter (1/2 cup) and packed brown sugar (2 cups) until light and fluffy (3 minutes with mixer).
- Add eggs (2) and vanilla extract (1 tsp) mix until blended.
- Mix gluten-free flour (2 3/4 cups), baking soda (1 1/2 tsp), and salt (1/2 tsp) in separate bowl then add to wet ingredients.
- Mix until just blended (don’t over mix) then stir in mini chocolate chips (1-1 1/2 cups).
- Using a spoon or cookie dropper drop cookies onto baking sheet about 2 inches apart and bake for 10 minutes at 350 degrees Fahrenheit.
- Enjoy!
Note: can be stored in freezer and/or refrigerator in air tight container or freezer bags.
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