We’ve shared this recipe on our Facebook page before but it’s worth sharing again for anyone who may have missed it!  If you’re looking for a simple and basic chocolate chip cookie recipe, we, have you covered.  This is a great recipe to for when you want simple chocolate goodness or something you can build out from.  You can find the recipe below.  We really hope you will give it a try and let us know what you think.

Your feedback is always welcomed.  You can comment on our blog posts, Facebook posts, or email us at info@elisa-tek.com for general feedback and questions or at ezglutentestkitchen@elisa-tek.com for EZGluten® Test Kitchen related topics like recipes or suggestions.

 

 Chocolate Chip Cookies

Prep Time: 20 minutes Cook Time: 11 minutes

Yields: 2 dozen 

 

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoon hot water
• ½ teaspoon salt
• 3 cups gluten free 1:1 flour
• 2 cups semisweet chocolate chips

Directions

Preheat your oven to 350 degrees F (175 degrees C).

In a large bowl or in your stand mixer beat your butter, white, and brown

sugar together until smooth and creamy.

Next mix in your eggs one at a time followed by your vanilla.

Now dissolve your baking soda into the hot water.  This will help the baking soda mix evenly throughout the dough. Add to your mixture along with your salt and mix well.

Add the flour one cup at a time so it blends evenly without clumping.  You may need to scrape down the inside of your bowl several times as you do this to ensure everything is well mixed.

You can now add chocolate chips.  I prefer to fold these in with a spatula, but you can just use the mixer if you prefer.

Using a spoon or cookie scoop, drop balls of dough two inches apart onto your ungreased baking sheets.

Bake for 11 minutes. The edges should be golden brown, but the tops will still be light in color. They will darken a bit as they cool.

Allow the cookies to cool completely and then store them in an airtight container for up to a week.

Tips 

When measuring your white and brown sugars as well as flour, you should

level them off with a butter knife. Make sure your brown sugar is packed

before doing this.

Your eggs should be at room temperature before using them.  We used a stand mixer, but you can use a hand mixer if you prefer.

You can add nuts and other goodies if you’d like. Mix it up and make it your own!

Can you freeze this dough? Yes, you can:

You can choose to form your dough into a log or drop balls to freeze.

For the log option: you just need to roll into a log, wrap in plastic wrap, then place on a parchment lined baking sheet and allow to freeze for about three hours.   Remove and then wrap in foil and transfer to a freezer safe container.

To do drop dough: drop balls ono a parchment lined baking sheet, cover,

and allow it to freeze for about three hours. Then transfer to a freezer safe container.

Whichever option you choose remember to label and date your cookie dough!  When you want to bake it off, you’ll want to let the log defrost your fridge for about two hours before slicing to desired thickness.

 

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