We’re really going back to basics with this Chewy Chocolate Chip Cookies recipe, but everyone needs a really good cookie recipe in their baking repertoire and this one is mine. Because sometimes you just need a really good chocolate chip cookie. There’s just something about that crispy exterior and that soft, melt-in-your-mouth interior with melted chocolate chunks that tastes like childhood…am I right?
- 2 cups (300 g) gluten-free all-purpose flour (I like the Pamela’s brand)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup (225 g) unsalted butter, softened
- 1 cup (240 g) brown sugar, lightly packed
- 1 egg
- 1 tsp (5 ml) vanilla extract
- 1 cup (200 g) chocolate chips, semi-sweet
- In a bowl, combine the flour, baking soda, and baking powder. Set aside.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and vanilla. Beat until smooth. With a wooden spoon, stir in the dry ingredients and chocolate chips.
- With a 2-tbsp (30 ml) ice cream scoop, shape the dough into balls. Refrigerate or freeze for 30 minutes.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Place 8 balls per prepared sheet, spacing them out evenly. Bake, one sheet at a time, for 8 to 10 minutes or until lightly golden brown. Let cool on the baking sheets