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Giant Gluten-Free Chocolate Chip Cookie
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Cup4Cup Flour Chocolate Chip Cookies

Recipe from the back of the Cup4Cup Flour Bag
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, Gluten-Free
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 16 cookies
Author Anna
Cost 5

Ingredients

  • 8 tablespoons unsalted butter, softened (114 grams)
  • 1 cup firmly packed dark brown sugar (210-220 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 teaspoon vanilla extract or vanilla paste if you have some
  • 1 large egg (50 grams)
  • 1 ¾ cup Cup4Cup multipurpose gluten-free flour (220-230 grams)
  • ¼ teaspoon baking soda
  • ⅜ teaspoon salt or use slightly more
  • 2 cups bittersweet chocolate chips

Instructions

  • In a large mixing bowl, beat the softened butter and both sugars until creamy. Add egg and beat just until blended, scraping side of the bowl often. Beat in vanilla.
  • In a separate bowl, mix together the Cup4Cup, baking soda and salt. Gradually add to the batter, stirring until incorporated. Stir in the chocolate chips or chunks.
  • Using a medium cookie scoop (or a generously heaping tablespoon) scoop out about 16 rounds of dough and set them on a plate. Cover and chill for 30 minutes or preferably longer. Overnight is best.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. If you have a convection oven, you can bake at 350 or 330 degrees convection.
  • Arrange the chilled dough balls about 2 ½ inches apart. Bake one sheet at a time for 10-14 minutes or until edges are golden. Remove cookies to wire racks and cool completely.