GLUTEN FREE CHOCOLATE CHUNK COOKIES

We’re really going back to basics with this Chewy Chocolate Chip Cookies recipe, but everyone needs a really good cookie recipe in their baking repertoire and this one is mine. Because sometimes you just need a really good chocolate chip cookie. There’s just something about that crispy exterior and that soft, melt-in-your-mouth interior with melted chocolate chunks that tastes like childhood…am I right?

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GLUTEN FREE CHOCOLATE CHUNK COOKIES

Course

Snack

Cuisine

Gluten Free

Prep Time

20 minutes

Cook Time

10 minutes

Passive Time

30 minutes

Servings

people

Ingredients

• 2 cups gluten free all purpose flour (I like the Pamela's brand)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter
• 1 cup brown sugar lightly packed
• 1 tsp vanilla exctact
• 1 cup chocolate chips semi-sweet

Course Snack Cuisine Gluten Free Prep Time 20 minutes Cook Time 10 minutes Passive Time 30 minutes Servings people Ingredients 2 cups gluten free all purpose flour (I like the Pamela's brand) 1/2 tsp baking soda 1/2 tsp baking powder 1 cup unsalted butter 1 cup brown sugar lightly packed 1 tsp vanilla exctact 1 cup chocolate chips semi-sweet

Instructions

1. In a bowl, combine the flour, baking soda, and baking powder. Set aside.
2. In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and vanilla. Beat until smooth. With a wooden spoon, stir in the dry ingredients and chocolate chips.
3. With a 2-tbsp (30 ml) ice cream scoop, shape the dough into balls. Refrigerate or freeze for 30 minutes.
4. With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
5. Place 8 balls per prepared sheet, spacing them out evenly. Bake, one sheet at a time, for 8 to 10 minutes or until lightly golden brown. Let cool on the baking sheets

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