Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (regular or dairy free)
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/3 cup dark brown sugar
  • 1 large egg (room temperature)
  • 2 tsp vanilla extract
  • 1 1/2 cups Bob's Red Mill GF 1:1 Baking Flour (Blue Bag)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips

Instruction

  • Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. You want it to be soft, but not melted. If you press your finger on the top slightly, it should leave an indent, but not completely fall apart. 
  • Once the butter is softened, add all sugars to the bowl with the butter and beat with an electric mixer until fluffy, creamy and well combined.
  • Beat in the egg and the vanilla. 
  • Add in all of the dry ingredients. Be sure to spoon and level the flour to measure, do not scoop from the bag. 
  • Beat together until combined.
  • Fold in the chocolate chips. Scoop using 2 tbsp of dough (I used the medium cookie scoop) and form into balls. Place on a baking sheet lined with parchment paper. Place in the fridge to set for 2 hours. (don't skip this!) When you have about 15 minutes left, preheat the oven to 350 degrees Fahrenheit.
  • Bake for 10-14 minutes, depending on preferred texture. For gooey cookies, take them out when the centers still look slightly undercooked. Be sure to only place one cookie sheet in the oven at a time, with only 5-6 cookies on each sheet as these will spread.
  • When they come out of the oven, take a round cookie cutter and shuffle it around each cookie to encourage a perfect circle shape. Sprinkle on a few extra chocolate chips when they're still hot.
  • Once cool, transfer to a wire rack and then an air tight container for 3-5 days.