I can’t believe that I haven’t posted a chocolate chip cookie recipe yet! This type of cookie is such a staple and a classic when you think of cookies, I decided the time has come for me to post my recipe. While the base recipe is just for a basic cookie, you can feel free to add other ingredients, like raisins, dried cranberries, and oats, or substitute the semisweet chocolate chips for white chocolate, dark chocolate, or even vegan chocolate! I also made an IGTV video for this recipe, which I will link here.
YOU WILL NEED:
•2 sheet pans
•A large bowl
•A whisk/ hand mixer
•A wooden spoon
INGREDIENTS:
DRY:
•2 1/2 cups gluten-free flour
•3/4 cup brown sugar
•1/4 cup granulated sugar
•3 Tablespoons corn starch
•1/2 teaspoon salt
•1/4 teaspoon baking powder
•1 cup semisweet chocolate chips
WET:
•1/2 cup butter, softened
•1 teaspoon vanilla extract
•2 eggs
DIRECTIONS:
1.) Preheat oven to 350ºF and line two sheet pans with baking parchment.
2.) In a large bowl, beat together the butter, sugars, and vanilla extract until light and fluffy. Then add in the eggs and mix until fully combined.
3.) Whisk in the baking soda, salt, and cornstarch. Then add the gluten-free flour, the mix will be quite thick. Next, fold in the chocolate chips.
4.) Roll the cookie dough into balls on the tray or use an ice cream scoop, gently press to flatten and place in freezer for 20 minutes.
5.) Bake in the oven for 12-15 minutes, or until the cookies are golden brown around the edges. Serve warm with a glass of milk!
