Chocolate Chip Cookies
These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center.
Ingredients
WET INGREDIENTS
- 2 2/3 c. unbleached flour
- 1 c. butter
- 1 egg + 1 yolk
DRY INGREDIENTS
- ¾ c. sugar
- ¾ c. brown sugar
- 1 tsp. salt
- ½ tsp. baking powder
- 2 tsp. vanilla
MIX-INS
- 1 ½ c. semi-sweet chocolate chips
- 1/2 c. nuts toasted, chopped
Instructions
- PREP
- Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
- Beat together butter, sugar and eggs.
- Add vanilla, chocolate chips, and nuts and mix well.
- Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill one hour or overnight.
- Place cookie pucks 1” apart on cookie sheet.
- Bake at 350 for 13-15 minutes. Let cookies cool and store in air-tight container.
Notes
Toss chocolate chips or other mix-ins in rice flour before adding them to the batter to evenly distribute them in the batter. For bakery style cookies-place a few chocolate chips on top of the cookie puck.Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination.
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later. TO MAKE GLUTEN-FREE Add 1 T. milk to help add moisture to the gluten-free flour. Let batter rest, scoop cookie dough into pucks and chill overnight. Sub your favorite gluten-free flour. Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later. TO MAKE GLUTEN-FREE Add 1 T. milk to help add moisture to the gluten-free flour. Let batter rest, scoop cookie dough into pucks and chill overnight. Sub your favorite gluten-free flour. Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips