Chocolate Chip Cookies
To be 100% transparent - This is based off the original recipe on the back of Nestle’s bag. Minus 1/4 cup of flour due to gluten free blends being a bit more dry. Keep the extra if you would like your cookies to be more cake-like.
Equipment
- Metal Spatula (optional)
Ingredients
- 2 cups all-purpose flour (My gluten free recommendation)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks,
softened ) - ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract or paste
- 2 large eggs
- 6 ounces semi-sweet chocolate chips (Ghirardelli)
- 6 ounces dark chocolate chips (Ghirardelli)
Instructions
- Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.1 cup butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 teaspoon vanilla extract or paste, 2 large eggs
- Hand-stir in chips. Drop by rounded tablespoon onto un-greased baking sheets lined with parchment.6 ounces semi-sweet chocolate chips , 6 ounces dark chocolate chips
- Bake for 9-13 minutes, depending on your preference of crisp.
Nutrition
Calories: 180kcal