Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups King Arthur Gluten Free Measure For Measure Flour
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed light brown sugar
  • 1 large egg (room temperature)
  • 2 large egg yolks (room temperature)
  • 1 tbsp vanilla extract
  • 1 1/2 cups chocolate chips (can go up to 2 cups if preferred)

Instruction

  • Preheat oven to 350 degrees.In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
  • In the bowl of your mixer, add butter and both granulated and brown sugars and mix together for 3-4 minutes on high until light and fluffy.
  • Next add in eggs one at a time, mixing until incorporated. Then add in pure vanilla extract and beat until smooth.
  • Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips. Dough should be pretty thick.
  • Place dough in the refrigerator for at least an hour or a half. Two hours is even better.
  • Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
  • Bake 10-12 minutes. Allow them to cool for 5-10 minutes then serve.