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INGREDIENTS
1 large egg
¼ cup sugar
½ cup brown sugar
8 tablespoons coconut oil or 1 stick unsalted butter, softened
1½ cups Extra White gold gluten-free all purpose flour
1/2-teaspoon baking soda
1 teaspoon vanilla extract
1cup semisweet chocolate chips
PREPARATION
- Preheat the oven to 350°F and line a baking sheet with a parchment paper. In a large bowl, combine the egg, sugars, soft butter and vanilla extract.
- Using a sifter, sift together the flour, baking soda. Add the flour mixture to the egg mixture, mixing until combined. Fold in the chocolate chips and mix until dough forms. Chill the dough for a half an hour in the fridge.
- Using a tablespoon or a cookie scoop lay the cookie dough on a baking sheet and press it slightly to a round and nice shape. Leave about 1 inch gap between each cookie. Bake for 10 to 12 minutes, until golden. Transfer to a wire rack to cool. May be stored in an airtight container for up to 3 days.
Comments
4 comments
Kim B.
Great recipe! I use it all the time.
Tina
These cookies are the best cookies I have ever made!
Wow!!
Jim
1/2 cup equals 70 gr.
It is printed on the back of the flour bag.
Melissa
I live at 4300 ft elevation and even using 2 extra large eggs, this recipe was very dry and crumbly. I weighed the flour, so maybe that was my issue. It would be nice if your recipes were also posted with weights in grams. I weighed out the flour as 220 grams for 1 cup. Most times in recipes, I use the weight of regular flour when converting to gluten free but since this is a recipe made with a gluten free flour, it made sense for me to use the weight in grams of this flour per actual cup.