There is nothing better than a classic chocolate chip cookie. Nope, nothing. Except maybe chocolate chip cookies with a smashed up chocolate bar INSIDE the cookie.
If you know me, you know that my favourite cookie is the classic chocolate chip cookie. No ifs ands or buts about it. There is just something about the warm, melty chocolate and the buttery dough that I can’t get enough of. I’ll be honest with you, the dough part is just a vehicle to get the chocolate into my mouth BUT it is important. It can’t be too crisp or fall apart on the way to my face hole.
This recipe is great because it calls for corn starch which keep the cookies nice and soft in the middle. The key to make these cookies the best they can be in to chill the dough. I can’t stress that enough. At least a few hours and up to 3 days in the fridge. They are always the best on the second or third day. What I like to do is make a few each day so I can have fresh warm cookies whenever I like. That way they can chill longer and who wouldn’t want fresh cookies for 3 days in a row? No one, thats who.
I usually use my fave dairy and gluten free chocolate chips in this recipe but I was out of the mini chips and the mega chunks were down to a small handful (I have small hands obviously) so I broke out a fancy chocolate bar my mother in law gave me. It’s by Ma’s Kitchen and while it’s not dairy free it is gluten free. A little dairy here and there doesn’t bother me too much so I went ahead and smashed up the bar and added it to the dough. The added crunch of the almonds and pecans was fantastic and the butterscotch pieces turned into caramel.
Classic Gluten-Free Chocolate Chip Cookies
- ¾ Cup Butter (Vegan), softened to room temperature
- ¾ Cup Brown Sugar
- ¼ Cup Sugar
- 1 Large Egg, at room temperature
- 2 tsp. Pure Vanilla Extract
- 2 Cups Gluten-Free Flour Blend (Jeanne's Mix)
- 1 tsp. Baking Soda
- 2 tsp. Corn Starch
- ½ tsp. Salt
- ½ Cup Mini Chocolate Chips
- ½ Cup Mega Chunk Chocolate Chips
- Cream butter and sugars together using a stand or hand mixer until smooth.
- Mix egg and vanilla to the creamed mixture.
- Add in dry ingredients to wet and mix until combined.
- Fold in chocolate chips.
- Let dough sit for at least and hour in the fridge (half hour in the freezer can sometimes do the trick). You can keep the dough in the fridge for up to three days - the longer you leave it the better the cookies are.
- When ready to bake, preheat oven at 350 F and line baking pans with parchment paper or silicone baking mat. I like to use a cookie scoop to form my dough and drop it on the sheet. Bake for 8-9 mins until edges are lightly golden brown.
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