CLASSIC CHOCOLATE CHIP COOKIES
2 1/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 tsp Baking Soda
1 tsp Salt
1 cup (2 sticks) Butter, softened
3/4 cup Sugar
3/4 cup packed Brown Sugar
1 tsp Vanilla Extract
2 large Eggs
2 cups Chocolate Chips
1 cup chopped Walnuts (optional)
Preheat oven to 375*F. Mix flour, baking soda and salt in small bowl. Set aside. Beat butter, sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well blended. Stir in chocolate chips and nuts (if desired).
Roll dough into balls, about two tablespoons each. Place 2 inches apart on ungreased baking sheets. Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.
Makes 36 cookies.
2 1/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 tsp Baking Soda
1 tsp Salt
1 cup (2 sticks) Butter, softened
3/4 cup Sugar
3/4 cup packed Brown Sugar
1 tsp Vanilla Extract
2 large Eggs
2 cups Chocolate Chips
1 cup chopped Walnuts (optional)
Preheat oven to 375*F. Mix flour, baking soda and salt in small bowl. Set aside. Beat butter, sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well blended. Stir in chocolate chips and nuts (if desired).
Roll dough into balls, about two tablespoons each. Place 2 inches apart on ungreased baking sheets. Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.
Makes 36 cookies.
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