Ingredients
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated cane sugar
- 3/4 tsp. sea salt
- 2 tsp. gluten-free vanilla extract
- 2 large eggs
- 1 tsp. baking soda
- 1/2 tsp. gluten-free baking powder
- 2 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 12 oz. semi-sweet chocolate chips (or dairy-free chocolate chips), peanut butter chips, white chocolate chips (even dairy-free!), M&Ms or a mixture thereof
Preparation
Step 1
Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Makes approximately 60 cookies.