Makes 24 cookies
1 large egg
¼ cup light brown sugar
½ cup dark brown sugar
4 tablespoons coconut oil, cold
1-teaspoon vanilla extract
1½ cups Extra White Gold gluten-free all purpose flour
1-teaspoon baking powder
½ cup semisweet chocolate chips
1/4 cup dark chocolate chips
- Preheat the oven to 350°F and line a baking sheet with a parchment paper. In a large bowl, combine the egg, sugars, butter and vanilla extract.
- Mix together the flour, baking powder. Add the flour mixture to the egg mixture, mixing until combined. Fold in the chocolate chips and mix until dough forms.
- Using a tablespoon, arrange the batter in 2-inch mounds on the baking sheet, leaving about 1 inch between each mound. Bake for 10 to 15 minutes, until golden. Transfer to a wire rack to cool.