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The ingredients needed to prepare Gluten-Free Chocolate Chip Cookies:
- Provide 1/2 Cup Shortening (such as Crisco®)
- Get 1/2 Cup Butter or Vegan Buttery Spread (such as Earth Balance®)
- Get 1/8 teaspoon Butter Flavor (optional)
- Provide 2 Large Eggs
- Prepare 3/4 Cup Sugar
- Use 3/4 Cup Dark Brown Sugar
- Use 2-1/3 Cup All-Purpose Gluten-Free Flour (such as Bob's Red Mill® 1 to 1)
- Take 1-1/2 teaspoons Kosher Salt
- Prepare 1 teaspoon Baking Powder, Aluminum Free
- Get 8 Ounces Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels)
Instructions to make Gluten-Free Chocolate Chip Cookies:
- In stand mixer bowl, combine shortening, butter or vegan spread, butter flavor (optional), eggs, sugar, and dark brown sugar. - Mix on low to combine, then cream on medium-high to high speed for about 2 minutes until smooth consistency and pale tan/yellow color.
- In separate bowl, combine flour, baking powder, and salt. Wisk together.
- Slow mixer to low speed. Add vanilla extract and allow to mix for 30 seconds or so. Add flour mixture a little at a time to mixer. Once all flour mixture is added, allow to fold for about 1 minute to fully incorporate.
- Remove mixer bowl from stand, and add chocolate chips. Use a spatula to fold in chocolate chips until fully incorporated.
- Cover bowl with plastic wrap and rest in refrigerator for at least 45-60 minutes. Trust me, this makes all the difference….
- Preheat oven to 365-375° F. Line a cookie sheet or half sheet pan with parchment or silicone baking liner.
- Use a spoon or 1 Tbs. measuring spoon to form balls of cookie dough, about 1"diameter. Place on cookie sheet about 2" apart… on a standard sheet, I do 3 wide by 4 long.
- Bake 11-12 minutes until nice color and edges start to brown. Remove from oven and wait 30 seconds before removing from pan. Transfer cookies to wire rack to cool. - - *Tip 1: if you want cookies to stop cooking faster, slide parchment with cookie off of pan onto countertop. - - **Tip 2: Rinse backside of sheet pan under water to cool for 10-15 seconds or until cool to touch. This will allow you to start the next batch on a cool pan and maintain consistency between batches.
- Repeat Steps 7-8 until all the cookie dough is used.
- Pour glass of cold milk (or almond milk) and enjoy!!!
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