Chocolate Chip Cookies

2 sticks of room temp/softened butter (I used salted butter)

5oz or ¾ cup granulated sugar

4.5oz or ¾ cup packed brown sugar

2 eggs

1 tsp vanilla

13 oz or 2.5 – 3 cups GF all-purpose flour blend

1 tsp baking soda

½ tsp salt

1 package chocolate chips (I use Ghirardelli’s* bittersweet chips as they are more flavorful and also bigger than semi-sweet chips.)

I love using two types of chips: ½ package chocolate chips and ½ package of Reese’s peanut butter chips.

Pre-heat oven to 350*

In a standing mixer cream butter and sugars.

Add eggs, vanilla and mix until well combined.

In a separate bowl combine GF flour with baking soda and salt.

Add the dry ingredients, 1/3 at a time, in with the sugar/butter/eggs mixing on low.

Add the chips to the dough.

I have found that if I let the dough rest, after adding the chips, for 10 - 20 min or so, the cookies bake better.

Drop spoonfuls of dough onto baking sheet and bake for 10 – 13 min. I can fit 8 dough balls on my baking sheets.

They are done when the edges begin to brown and the center has just lost its shine, don’t over bake. After they are out of the oven, I let them rest on the cookie sheet for a few minutes so that they can set.

I usually make a double batch so that I can store extra dough or baked cookies in the freezer.

Making a double batch also makes it easier when using two types of chips. You can use the full bag of each chip rather than using half of each.

You can also spread the dough out on parchment paper lined sheet pan and bake for 20 - 25min. After they’ve cooled you can cut them into bars or use a cookie cutter for fun shaped cookies.

*Please note that some of Ghirardelli’s chocolate products do contain Gluten, but we haven’t had any issue with their bittersweet chocolate chips. I use them in my cookies, muffins and banana bread. The company does state that they are working to remove Gluten from all of their products in 2020, which would be amazing, I’ll keep you posted.

Enjoy!

Happy Baking

Anne Barbo Moon

Disclaimer:

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