Ingredients
Wet Ingredients:
½ cup (115g) butter, regular or dairy free
⅓ cup (65g) granulated sugar
⅓ cup (70g) light brown sugar
⅓ cup (70g) dark brown sugar
1 large egg, at room temperature
2 tsp vanilla extract
Dry Ingredients:
1 ½ cups (180g) gluten free 1:1 baking flour (Bob’s Red Mill recommended)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 cup (175g) chocolate chips
Instructions
- Prepare butter – Soften butter in the microwave for 20-30 seconds if needed. It should be soft, not melted.
- Cream sugars and butter – Beat butter with granulated and brown sugars until light and fluffy.
- Add egg and vanilla – Beat in egg and vanilla until fully incorporated.
- Combine dry ingredients – Mix flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
- Fold in chocolate chips – Gently fold in chocolate chips.
- Chill dough – Scoop 2-tablespoon balls onto a parchment-lined baking sheet. Chill in the fridge for 2 hours.
- Bake cookies – Preheat oven to 350°F (175°C). Bake chilled dough for 10-14 minutes. For chewy cookies, remove when centers are slightly undercooked.
- Cool and serve – Let cookies cool on a wire rack. Store in an airtight container for 3-5 days.
Notes
- Butter vs. Oil: Butter provides the best flavor. If using oil, choose refined coconut oil.
- Cookie Spread: Ensure dough is chilled and use ½ tsp baking soda to prevent excessive spreading.
- Cookie Shape: Press cookies lightly after baking or use a cookie cutter for perfect circles.
- Storage: Store cooled cookies in an airtight container for up to 5 days; warm in microwave for 10 seconds for fresh-baked taste.
- Freezing: Dough can be frozen in balls for 2-3 months. Bake from frozen at 325°F (160°C) for a few extra minutes.
- Vegan Option: Use a flax egg or applesauce instead of egg and dairy-free butter/chocolate chips.
- Prep Time: 30 min
- Cook Time: 10 min