The perfect recipe for crunchy edges and, a chewy middle. Just like a chocolate chip cookie you'd get in a bakery.
I'm pretty sure I've been on this make-a-perfect-chocolate-chip-cookie journey for years. But dare I say, this is close to perfection. This recipe is based on the OG Toll House recipe.
It's a no-chill dough (although you can) and yields about 24 good size cookies. Specific, I know.
I grew up with the toll house cookie recipe, so this takes me back - and is even better than I remember.
As far as ingredient recs, I suggest Pillsbury GF flour, Country Crock Plant-Based Butter with Avocado Oil, and Enjoy Life Rice Milk chocolate chips.
The Ultimate Chocolate Chip Cookie (Gluten Free)
1 cup (2 sticks) butter, softened
¾ cup packed brown sugar
¾ cup granulated sugar
1 teaspoon pure vanilla extract
2 1/4 cups Gluten Free Flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips
Preheat oven to 375°F
In a prep bowl, combine flour, baking soda, and salt - whisk together and set aside.
Cream together the sugar and butter (I prefer a stand mixer, but you can use a hand mixer or do this by hand) until fluffy.
Add in the vanilla and continue to combine.
Add in eggs one at a time on a low speed. Let this come together for a minute.
Slowly start adding the dry mixture. Once added in, bring the mixer up to medium speed.
Add chocolate chips or other mix-ins. Combine.
Place 2-3 inch balls on the baking sheet with space between (I prefer 6 cookies to a sheet).
Bake for 14 minutes on 375.
Let cool for 5 minutes and transfer to a wire cooling rack.
Store in an air-tight container and enjoy!!
This recipe is adapted from the OG Toll House recipe, found here.