I’m on vacation – which means I shouldn’t be doing anything. Really though, we’re going into week two of a stay-cation. I’m loving it – but lets be real, we know I’m going to be doing SOMETHING for the blog. For the past week I’ve actually been saying I was going to make chocolate chip cookies, just didn’t get around to it. I don’t want crunchy ones, but really soft, ooey, gooey, chewy ones. You know the ones I’m talking about… and hot out of the oven, even better!
Ingredients:
- 11 Tbsp of Butter, softened
- 1/2 cup Sugar
- 1/2 cup of Brown Sugar
- 1 tsp ofVanilla extract
- 2 Eggs
- 2 cups Gluten Free Flour Blend (or 1 1/3 cup White Rice Flour and 2/3 cup Tapioca Starch)
- 1 tsp Sea Salt
- 1 tsp Baking Soda
- 1 bag of Chocolate Chunks
Directions:
- Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper or a baking mat.
- In your mixer add your sugars, butter and vanilla. Cream together until light and fluffy. Add in your eggs 1 at a time, scraping down the sides of the bowl in between items.
- In a medium bowl whisk together your flour, salt and baking soda. Add to your wet mixture 1/3 at a time until the dough begins to pull away from the side of the bowl. Add in your chocolate chunks and mix them in by hand.
- Scoop them onto your prepared cookie sheet and ball together the best you can. They wont spread out a ton so you only have to put an inch between each ball. As they cook they will look like they’re crumbly, but don’t worry! They aren’t when they come out.
- Bake 8-10 minutes.
I’d suggest using a dough baller, or roll them together if you want them to be round or look the same. But even with a scoop, mine came out lumpy, chunky and weird shaped. That of course didn’t change how good they were! They wouldn’t win any cookie beauty pageant but taste wise they were right on target.
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Oh My Gosh– I need these — O want these– I am going to make these today– thank you
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