Gluten Free Chocolate Chip Cookies
Notes
1/2 cup granulated white sugar
3/4 cup little brown sugar
1 cup or 16 Tbsp. unsalted butter, room temperature
1 Tbsp. vanilla extract (use the real stuff, not the imitation)
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 1/2 cups Bob's gluten-free baking flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 cups semi-sweet chocolate chips
1 cup walnuts or pecans, optional
Preheat oven to 350° F. Prepare cookie sheets with parchment paper and set aside until needed.
Cream together sugar and butter with a mixer, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, mixing well.
Mix the dry ingredients together, reserving the chips and nuts. Add the dry mix to the creamed mix gradually, mixing well. Once everything is combined well, stir the chocolate chips and nuts into the mix using a large spoon.
You can roll the dough into 1 1/4″ balls or I used a tablespoon to measure out the dough and dropped it on the prepared cookie sheets, about 2″ apart. The tablespoon gave me the perfect measurement every time and my cookies came out uniform in size.
Bake for about 11 minutes or until you see edges lightly browning. Do not over cook or you will cause the cookie to be brittle and dry out.
Makes about 4 1/2 dozen cookies (using my measurement).
