Rating: 4 Pugs
These cookies are crispy and buttery on the edges and soft in the middle. The whole family will love them and no one will miss the gluten.
1 cup softened butter (I prefer salted with this recipe)
1 cup white sugar
1 cup brown sugar (packed)
2 tsp. pure vanilla extract
1 tsp. baking soda (leave this out if your flour mix has baking soda in it)
2 tsp. of hot water (only if you use baking soda)
3 cups President’s Choice gluten free all-purpose flour
1 – 2 cups Hershey’s milk chocolate or semi-sweet Chipets (I prefer milk chocolate)
Preheat oven to 350F
Cream together butter, sugar (white and brown) with an electric mixer until smooth. Beat in eggs (low speed). Add vanilla, baking soda that has been dissolved in hot water, and stir with a spatula until well mixed. Stir in flour until fully mixed, then stir in chocolate chips.
Drop spoonfuls onto a large baking sheet lined with parchment paper. Smaller cookies will yield about 4 dozen.
Bake for about 10 – 13 minutes (edges will be golden brown), check to make sure the center of the cookie is fully baked. For larger cookies bake approx. 15 – 18 minutes.
These cookies spread out, so I would drop batter about 3 inches apart or you will have one giant cookie.
One of my favorites