Makes one dozen cookies. Perfect for when you want warm chocolate chip cookies without too many leftovers.
Take the cookies to the next level by mixing dark chocolate, mini chocolate chips, and M&M's. Just don't add much more than a total of 1/2 cup of chocolate. Don't let the butter get too soft of melted or cookies will be way too thin. Refrigerate the cookie dough for a bit before cooking to get chewier cookies.
Ingredients
- 1 half stick butter (1/4 cup)
- 1/4 cup firmly packed brown sugar
- 2 tablespoons sugar
- 1 large egg (yolk only)
- 1/2 teaspoon vanilla extract
- 1/2 cup gluten free flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Supplies
- Measuring cups and spoons
- Stand mixer bowl
- Cookie sheet
- Parchment paper
- Cookie scoop
Instructions
- Heat oven to 350°F.
- Beat butter and sugars together in small bowl until creamy. Add egg yolk and vanilla; beat until well mixed.
- Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
- Use cookie scoop to evenly space 12 cookies on parchment paper on a cookie sheet. Bake 9-11 minutes or until edges are light golden brown.
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