If you're not gluten-intolerant and lactose-intolerant like I am, don't worry, I have the tips to make this recipe the "normal" way for you!
These cookies are my absolute favorite and my go-to recipe whenever I need to bring a dessert somewhere. They're easy to whip up and they always turn out great. Even though they're gluten-free and dairy-free, people still eat them up and want more wherever I go.
2 1/2 cups Bob's Red Mill's 1-to-1 Baking Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dairy-free butter (I use Earth Balance's soy-free butter)
1 cup light brown sugar
3/4 cup white sugar
2 large eggs, at room temp
2 teaspoons vanilla extract OR vanilla bean paste
2 cups of your favorite chocolate chips (I use Enjoy Life's dark chocolate chips or their mini "milk" chocolate chips, sometimes both)
TO MAKE THE COOKIES:
Time: 15 minutes plus chilling
Makes: Approximately 3 dozen cookies
In a mixing bowl, sift your flour, baking soda, and salt together
Since the Earth Balance butter is pretty soft, you won't need to bring it to room temperature or beat it before mixing in the sugars. So, add the butter and both sugars to the bowl of a stand mixer and beat to blend
Add the eggs and vanilla, beat until mixed
Slowly add the flour mixture and beat until just incorporated
Stir in the chocolate chips
Refrigerate at least 2 hours, I usually chill it overnight since the butter gets so soft
When you're ready to bake, preheat the oven to 350 degrees
Line a baking sheet with parchment paper
Using a spoon or a cookie scoop, drop onto the prepared baking sheet, placing cookies an inch apart
Bake for 10-12 minutes, until the edges of the cookies are just starting to brown
Place the sheet on a wire rack
Cool the cookies on the sheet for 5 minutes before transferring to a wire rack to cool completely
TO MAKE WITH REGULAR FLOUR AND REGULAR BUTTER:
Use the same amounts of flour and butter as the recipe above
Be sure to use room temperature butter
Beat the butter until smooth, then add the sugars and follow the above recipe
You could technically get away without chilling this before baking, but you won't need to chill it overnight as a 2-hour chill would be fine.
These cookies will be smaller because the butter is firmer, which helps the cookie not spread like the dairy-free ones.
TIPS & TRICKS:
The bake time on this one depends heavily on how your oven heats. Mine heats unevenly, so I rotated the pan halfway through baking to ensure evenness
If you see the image below, the cookie on the left was under-baked and too soft in the middle, the cookie on the right way over-baked by 1 minute, but the cookie in the middle was perfectly baked. Use the middle cookie as a guide for baking!
No matter which way you make this cookie, it will always be a crowd-pleaser! As always, let me know if you tried this recipe by dropping a comment below or using the hashtag #LetsDoughThis and tagging @TheLittlePinkBakery on Instagram!