Perfect Gluten Free Chocolate Chip Cookies

My husband is gluten free, which has opened my eyes to the world (and struggles) of delicious gluten-free baking. One of my all time favorite things is a classic chocolate chip cookie, and i have tried about a million recipes trying to recreate them sans gluten. This recipe I have finally settled on is as close to the real deal as you can get- I made about 4 dozen of these for my baby shower and had so many people say they were The Best chocolate chip cookies they have ever had (most had no idea they were GF which to me confirmed that they are in fact perfect!)

Recipe

2 1/2 Cups Bob’s Red Mills All Purpose Gluten Free Flour

1 tsp baking soda

1 tsp salt (don’t skip this!)

2 sticks room temperature unsalted butter

3/4 cup coconut sugar (or brown sugar)

3/4 cup granulated sugar

2 room temperature eggs

1 tsp vanilla

1-2 cups semi sweet chocolate chips

Set your oven to 375 and mix together the dry ingredients. In a stand mixer, beat your softened butter until creamy. Add in your sugars and beat well- we want this super light and fluffy. The mixture will turn a light, slightly pale color when it’s ready. Add your eggs one at at a time and blend them each in well, scraping down the bowl when needed, then add vanilla. Mix in your dry ingredients until a nice soft but thick dough has formed, then add as many chocolate chips as your heart desires ( A lot).

Scoop dough into 2 tbs sized balls and space well on a lined baking sheet. Bake at 375 for 12 minutes and let cool a minute or two before transferring to a wire rack. Dough can be formed into balls and frozen to be baked at a later time (like during a late night netflix binge…)