November 9, 2017
Baking Time: 10 minutes
Cooling Time: 3 minutes
Assembly Time: 20 minutes
¾ bar butter, softened at room temperature
1 ¼ cups brown sugar, packed
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
2 ¼ cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet large chocolate chips
⅓ cup dark chocolate chunk
Preheat oven to 375oF or 190oC. Prepare 3 large pans or 5 small pans to use.
In a bowl, cream butter and brown sugar for about 2 minutes.
Put in the white sugar, egg, and vanilla. Mix until well-incorporated.
Sift in gluten-free flour, baking powder, baking soda, and salt. Mix until well-incorporated.
Fold chocolate chips and chunks into the mixture. Using a 1 ½ inch scooper, scoop dough onto cookie sheets, leaving 2-inch spaces in between.
Bake in the oven for 10 minutes and cool cookies in the cookie sheet for 3 minutes.
Super Gluten-Free Choco Chips
(Featured in April - May 2017 Issue)
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