Mar 29

Mar 29 Chocolate Chip Cookies (GF) - Easter/Spring Style

Ingredients
1/2 cup unsalted butter (113g)
1/2 cup sugar (110g)
1/2 cup brown sugar (100g)
1 egg
1 tsp vanilla extract
1 1/2 cup gluten free flour (240g)
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cornstarch
1/2 tsp kosher salt
1/2 cup semi-sweet chocolate chips
1/2 cup crushed or chopped m&m’s pastel blend (plus extra for topping)

Mix softened butter, white sugar, and brown sugar together in the bowl of your stand mixer with the paddle attachment. Add egg and vanilla extract until smooth.

In a separate bowl, whisk together gluten free flour, baking soda, baking powder, cornstarch, and salt. Add to stand mixer bowl and combine until no flour can be seen.

Add in chocolate chips and m&m’s and mix until evenly distributed.

On a cookie sheet, scoop out about two tablespoons (I like to use a #30 scoop - the black handle one) worth of cookie dough and roll into a ball in your hands. Place onto cookie sheet and generously add whole or chopped m&m’s to the top. Or, you can press dough ball gently into a bowl of m&m’s to cover the top. Do this with the rest of your batter and place the cookie sheet in the freezer for about 20 minutes. Preheat the oven in the meantime.

Preheat oven to 375˚F and prepare one or two cookies sheets with parchment paper. Once the dough in the freezer has become solid, place balls around the sheet, giving them room to spread. Bake for 11-13 minutes.

Let cookies sit on the tray for at least two minutes before moving to a cooling rack. Bake the rest of your cookies and enjoy!