The Best Chocolate Chip Cookies Ever, Period
From GFF Magazine
Ingredients
- 1⁄2 cup dark brown sugar
1⁄2 cup granulated sugar
2 teaspoons molasses
1 teaspoon gluten-free vanilla paste or vanilla extract
3⁄4 cup unsalted butter, at room temperature
1 egg, at room temperature
2 cups Cup4Cup gluten-free flour blend [1] or your favorite flour blend
1 teaspoon kosher salt
1⁄2 teaspoon baking soda
3⁄4 cup semisweet chocolate chips or chunks
2/3 cups bittersweet chocolate chips or chunks
Directions
- Preheat oven to 325°F. In a large bowl, combine the sugars, molasses, vanilla paste, and butter and mix well. Add the egg and mix until smooth.
- Sift together the flour, salt, and baking soda and mix into the batter just until incorporated. Fold in the chocolate chips just until evenly incorporated.
- Line a baking sheet with parchment paper. Shape the dough into balls, using about 2 tablespoons of dough per ball. Space them evenly on the baking sheet, at least 2 inches apart. Bake for 15 minutes or until edges are browned but centers are still soft. Cool on the pan. Repeat with any remaining dough.
Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- 20 cookies