You can see me make these cookies in action on my YOUTUBE Channel.

Tips Before You Begin

I am going to start by saying you NEED to weigh your ingredients for this recipe. The amount of ingredients can vary greatly when using measuring cups. Please keep that in mind when making not only this recipe, but really any recipe. Weighing ingredients is the most accurate way to cook and bake.

The pan and baking mat can make all the difference when making the PERFECT cookie. I suggest and use this pan and this silicone baking mat.

These cookies turn out the best when made with the gluten free flour I suggest, I cannot guarantee the results when made with other flours.

Yield (this depends on the size of cookie you choose to make) – I recommend each cookie to weigh between 30-40 grams (about the size of a golfball, maybe a little smaller) which will make about 30-40 cookies.

Ingredients:

• 395 grams Bob’s Red Mill Gluten Free 1to1 Baking Flour (all purpose flour can be used if gluten free is not necessary)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 224 grams European style salted butter, room temperature (I use either Kerrygold’s butter or for a dairy free option I like Miyoko’s butter)
• 350 grams granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 300 grams of chocolate chunks, chips or a combinations (my exact combination is as follows: 80 grams semi sweet chocolate chunks or chips, 138 grams dark chocolate chips or chunks, 80 grams mini semi sweet chocolate chips -make sure the dark chocolate and semi sweet or opposites chunks and chips, you want a variety)

Directions:

1. In a small bowl, whisk together flour, baking soda, and salt until well combined
2. Add the chocolate to the flour mixture and set aside.
3. In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes.
4. Add eggs on at a time, mixing between additions and scraping down the bowl as needed.
5. Add vanilla extract and mix.
6. Stir in dry/chocolate ingredients until just combined. I usually do this on the stir speed on my mixture (DO NOT OVER MIX). You can also stir by hand. Dough will be crumbly.
7. Option 1: Using a cookie scoop, ice cream scoop, or spoon to form dough into balls and place in container. Refrigerate overnight. When ready to bake simply pull apart dough balls and place on baking sheet.
8. Option 2: Simply place the bowl with the dough in a ball in the fridge overnight. When ready to back scoop out balls of dough and place on baking sheet. Make sure dough doesn’t become warm before baking. You can to bake cold dough.
9. BAKING INSTRUCTIONS – Preheat oven to 375F with rack in center of oven. Line cookie sheet or baking pan with parchment paper or silicone baking mat (I use a silicone baking mat)
10. Bake for 10-13 minutes (depending on size of dough balls) DO NOT OVER BAKE
11. Whiling cooling on pan sprinkle with salt (large chunks). Allow to cool on pan for 5 minutes. The cookies will continue to cook while cooling.