This is hands down the most requested recipe for me to bring to social gatherings, birthdays, holidays, etc. And let me start by saying — I am not a baker. Truly, I can’t follow specific measurements for the life of me, rendering me a completely incompetent baker.

But this recipe is fairly easy (no need to let the dough refrigerate before baking) and is almost impossible to mess up. Mix the dry ingredients, beat the wet ingredients, fold in a large amount of chocolate chips and a dash of salt (yes, salt is key), 8 minutes in the oven then viola. The best dang chocolate chip cookies you will ever have.

The one cooking instruction to follow is do not cook them over 8 minutes. Take them out of the oven when they look undercooked and let them sit. While cooling down, they cook a bit more and become the perfect consistency.

I don’t even want to label them GF because if you made them for gluten-eaters, they wouldn’t even know. Trust me on this, I tried it. I can’t stress this enough, I have made them so many times because regardless of their diet, all my friends love sugar, and all my friends will attest to this recipe being the best you’ve ever tasted.

My only ingredient note here is to make sure you use Gluten Free Baking Flour. You may see standard All Purpose flour which doesn’t come out with the right consistency. 

INGREDIENTS

1 cup Salted Butter

1 cup Granulated White Sugar

1 cup Brown Sugar

2 Eggs

2 tsp. Vanilla Extract

3 cups GF Baking Flour (I’ve been using Cup4Cup or Bob’s, don’t recommend All Purpose GF flour for this one)

1 tsp. Baking Soda

½ tsp. Baking Powder

1 tsp. Sea Salt

2 cups Chocolate Chips (milk or dark)

Serving Size: 24

INSTRUCTIONS

• Preheat oven to 375° and line a baking sheet with parchment paper.
• In one large bowl, mix together flour, baking soda, baking powder and salt.
• In another large bowl, cream butter and sugars together.
• Add eggs and vanilla extract. Beat until fluffy.
• Mix in flour mixture a few handfuls at a time.
• Fold in chocolate chips.
• Scoop into 1-inch balls and place on the baking sheet.
• Bake for 8 minutes.
• *Note – the cookies will look undercooked, keep them that way. They will solidify while they cool down.