Chocolate Chip Cookies

I wanted to just put a recipe that I know most people enjoy. Cookies are always a hit in my house. I also like to go all fancy nancy and put them in baggies and give them away to folks. As with all my recipes, I used my blend of flour that you can find in the forum section of the blog or in the Zuchinni Bread recipe post as well. Remember prepping it ahead of time gives you at least 9 cups worth. If you want to just buy a blend from the store, feel free to substitute and tell me how it goes.

As a side note, you probably noticed I use a scale to measure my flours. I do this because it is precise and we need that with GF baking, not just because it can alter taste and texture, but also.... this stuff can be pricey! So two things, get yourself a scale... you deserve one, AND when buying flours make sure they are superfine so they aren't grainy! Every type of flour has a different weight to make a cup of it. There's a science and true structure to baking, and when you are trying to leave out any form of gluten, it gets extra scientific.

We are the Bill Nye's of baking. I think that's pretty awesome, if I do say so myself.

Let's get started!

Chocolate Chip Cookies

10.8 oz of Melly Belly Flour Blend

1 tsp baking soda

1 tsp salt

2 sticks of butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs; room temperature

1 tsp vanilla extract

pinch of cinnamon

2 cups chocolate chips

Preheat oven to 350 degrees.

Start by measuring your dry ingredients in a bowl and set it aside. Next, beat your butter in a mixer until fluffy. Incorporate your sugars and mix well. Add in your eggs, vanilla, and pinch of cinnamon. Once mixed, slowly add in your dry ingredients and turn your mixer on medium high for about a minute. Scrape down the sides and then run it again until smooth.

Last step, add those chocolate chips and mix well.

Line a cookie sheet with parchment. This is where you have to decide if you are a thin or thick cookie lover. If you want the cookies a little thicker, refrigerate your dough at least 30 minutes before scooping and cooking. Otherwise, if you are like me and you like thin chocolate chip cookies, scoop and place on sheet (I used an ice cream scoop). They spread out so make sure to give them space in between each cookie.

Bake your cookies for 13-15 minutes. Once done, pull the cookie sheet out and let them sit for 2-3 minutes before removing them and placing them on a cooling rack.

Enjoy my friends! This recipe will make over 2 dozen cookies.