Chewy Gluten Free Chocolate Chip Cookies

Ingredients:

• 1-1/4 cups + 2 tablespoons Carla’s Gluten Free All-Purpose Flour Blend recipe
• 1/3 teaspoon salt
• 1/2 teaspoon gluten-free baking powder (Rumford’s or Featherweight for corn-free)
• 1/2 teaspoon baking soda
• 11 tablespoons (1 stick + 3 Tablespoons) unsalted butter, softened (Earth Balance Vegan Buttery Sticks for dairy-free)
• 3 tablespoons granulated sugar
• 3/4 cup + 2 tablespoons packed dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure/gluten-free vanilla extract
• 1 cup gluten-free semisweet or dark chocolate chips (Ghirardelli or Nestle’s; Enjoy Life Mini Chocolate Chips for dairy-free)

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, whisk flour blend, salt, and baking soda together set aside for later use.
3. In the bowl of your mixer fitted with the paddle attachment, add butter and sugar. Cream together until well combined, about 3 minutes.
4. Add egg and vanilla; beat until thoroughly combined.
5. Sprinkle in the flour mixture in three or four separate portions, and mix just until combined.
6. Fold in the chocolate chips using the paddle attachment or a rubber spatula.
7. Scoop 5 teaspoons (a little less than 2 tablespoons) of dough at a time (a spring-action scooper works well) onto a baking sheet lined with a silicone baking mat or parchment paper, spacing about 2 inches apart. (They'll spread quite a bit.). To make flat as in the photo, flatten them out a bit. Bake for about 10 minute or until golden brown.
8. Allow cookies to cool on baking sheet for 3 - 4 minutes and then transfer to a wire rack to cool completely.
9. Store any leftovers in an airtight container or freeze in a plastic zipper storage bag.

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