Ingredients

The following ingredients have 27 Servings
  • 1 1/2 cups butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups + 2 tablespoons Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1/2 teaspoon sea salt (normal salt will do as well)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 1/2 cups {gluten-free} semi-sweet chocolate chips

Instruction

  • Melt butter, I did this in my microwave for 45 seconds. Be sure to cover with a paper towel when heating the butter in the microwave or it will splatter.
  • In a small mixing bowl combine flour, salt, baking soda and cornstarch and stir to combine, set aside.
  • Allow butter to cool to room temperature, then in a large mixing bowl or stand mixer add butter, brown sugar and sugar. Cream using an electric mixer, for one minute or until completely smooth and light.
  • Beat in eggs and vanilla to butter mixture.
  • Add flour mixture to the butter and sugar mixture. Mix until well combined.
  • Cover dough, I used tin foil and set in the refrigerator. Allow to chill for 1 hour, sometimes I am not patient enough and only set it in there for 30 minutes and the cookies are just fine. And to be honest sometimes I don't even chill, I am too hungry.
  • Preheat oven to 325 degrees.
  • Scoop dough and place on baking sheet 2 inches apart.
  • Place in preheated oven and bake for 12 minutes, or until edges are a nice golden brown and center is still soft. Don't over bake! You want a chewy cookie.
  • Allow to cool for a few minutes, then devour. You may need to make more than one batch they are so that good.