Tuesday, June 7, 2011
Chocolate Chip Cookies
1 3/4 cups Better Batter Gluten Free all-purpose flour Or your own gluten free flour blend
1 tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined.
Scoop onto cookie sheet.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
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