Gluten-Free Chocolate Chip Cookies
1 cup salted butter
1/4 cup sugar
1 cup brown sugar, packed
2 teaspoons vanilla
2 eggs
2 1/4 cups gluten-free 1:1 flour (with xanthan gum)
1/4 cup cornstarch
1 teaspoon baking soda
1 tsp cinnamon
2 tablespoons sour cream
1 1/2 cups semi-sweet chocolate chips (18 ounces) OR 1 1/2 cups mini chocolate chips
Preheat oven to 350°F.
Line cookie sheets with parchment paper.
Cream together butter, sugar, brown sugar, and vanilla.
Beat in eggs, then add the gluten-free flour, cornstarch, and baking soda and cinnamon (batter will be stiff). Add the sour cream and mix until combined.
Stir in chocolate chips. Mix well.
Cover and let the dough sit for 30 minutes.
Drop by spoonfuls onto a parchment-lined or lightly greased cookie sheet.
Bake for 10 to 16 minutes.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tip: If cookies spread, use a round cookie cutter as soon as you remove them from the oven to reshape.
Regular Chocolate Chip Cookies
1 cup butter, salted
1/4 cup sugar
1 cup brown sugar, packed
2 teaspoons vanilla
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 1/2 cups of semi-sweet chocolate chips (18 ounces) OR 1 1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
Cream together butter, sugar, and vanilla.
Beat in your eggs and then add your dry ingredients (batter will be stiff).
Add chips. Mix well.
Drop by spoonfuls onto greased cookie sheet.
Bake for 10 to 16 minutes.
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