The Ultimate Gluten Free* Chocolate Chip Cookie

Name: The Ultimate Gluten Free* Chocolate Chip Cookie
Prep time: 15 min
Cook time: 14 min
Yield: 48
Ingredients: 1 cup (250 mL) butter, softened; 3/4 cup (175 mL) packed brown sugar; 1/2 cup (125 mL) granulated sugar; 2 eggs; 2 tsp (10 mL) vanilla extract; 2 1/4 cups (550 mL) Robin Hood® Gluten Free Flour Blend Robin Hood® Gluten Free All Purpose Flour Blend; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 1 1/2 cups (375 mL) semi-sweet chocolate chips

Prep Time 15 mins

Cook Time 14 mins

Serves 48

Difficulty N/A

Ingredients

1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla extract
2 1/4 cups (550 mL) Robin Hood^® Gluten Free Flour Blend
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) semi-sweet chocolate chips

Robin Hood^® Gluten Free All Purpose Flour Blend

Directions

Step 1:

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Step 2:

Beat butter and sugars in a large bowl of an electric mixer until well combined.

Step 3:

Add eggs, one at a time, beating well after each addition. Add vanilla.

Step 4:

Combine flour blend, baking powder, baking soda and salt in a separate large bowl. Stir dry ingredients well. Add to butter mixture. With mixer on low speed, beat until dry mixture is well blended. Add chocolate chips.

Step 5:

Place dough by 1 1/2 tbsp (22 mL), 2” (5 cm) apart on prepared baking sheets. Press dough down slightly. Bake in preheated oven, 12 to 14 minutes. Cool on wire cooling rack.

For a crunchy texture and additional flavour, roll the cookie dough in a mixture of sugar and cinnamon; 1/2 cup (125 mL) sugar and 1/2 tsp (2 mL) cinnamon.