Ingredients

The following ingredients have 20 Servings
  • 1 cup (227g) butter or dairy-free butter, room temperature
  • 3/4 cup (150g) white sugar
  • 3/4 cup (150g) packed brown sugar
  • 2 eggs (ideally room temperature)
  • 1 Tbsp. vanilla
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/2 cup (300g.) gluten-free measure-for-measure flour*
  • 3 cups (about 525g.) chocolate chips or chocolate chunks (I like to do a mix)

Instruction

  • In a large stand mixer or large bowl, cream butter, sugar, and brown sugar for 2 minutes, until light and fluffy.
  • Add eggs one at a time, mixing well to incorporate after each addition.
  • Add vanilla and stir to mix in.
  • Add baking powder, baking soda, and salt, and stir to combine.
  • Add 1/3-1/2 the flour and carefully mix.
  • Add remaining flour in batches and stop mixing when there is still a little flour visible in the mixture.
  • Add chocolate chips and fold them in until the remaining flour is incorporated and the chocolate chips are mixed through.
  • Cover the dough and chill at least 30 minutes, up to overnight.
  • While the dough is chilling, preheat the oven to 350 degrees F. and line baking sheet with parchment paper.
  • When the dough has chilled, scoop 1 1/2 Tbsp. balls of dough (medium cookie scoop size) and place 8-12 cookie dough balls on the prepared baking sheet.
  • Bake cookies for 8-10 minutes, or until the edges are set and turning golden and the centers look slightly underbaked.
  • Remove baked cookies from oven, sprinkle with a few flakes of salt (optional) and let cool on the baking sheet 1-2 minutes before transferring to a cooling rack. (The remaining heat from the pan will finish setting the cookies while keeping them soft in the middle.)
  • Repeat with remaining dough, working in batches of 8-12 at a time until all the cookies are baked.
  • Store leftover cookies in the freezer for best results!