Ingredients
- 1 cup + 2 tBsp. Bob’s Red Mill All Purpose Flour
- 1/2 tsp. xanthan gum
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 stick unsalted butter, at room temperature
- 6 tBsp. granulated sugar
- 6 tBsp. packed brown sugar (light or dark – it don’t matter to me)
- 1 1/2 tsp. vanilla extract
- 1 large egg
- 8 oz. semisweet chocolate chips
Preparation
Step 1
1. In a medium sized bowl, combine the first four (dry) ingredients. Set aside.
2. In a large bowl, beat the butter, sugars and vanilla until light & fluffy. Beat in the egg. Teach it a lesson.
3. Add the dry ingredients to the wet mixture, reserving a few tablespoons of dry ingredients. Mix until just combined. Mix those few reserved tablespoons with the chocolate chips, and toss to coat. Stir the chocolate chips (and all remaining dry ingredients) into the dough until they are evenly distributed.
4. Drop 1 1/2 inch balls of dough about 3″ apart on lined or greased baking sheets. Bake at 375 degrees for 10-12 minutes. The cookies may seem undercooked. As long as the edges are brown, they’re done. They will firm up. Cool on the sheets for 10 minutes or until firm, then transfer to a wire rack to cool completely.
Eat them! These make relatively big cookies. These are eatin’ cookies. They’re like Hungry Man cookies. The hell with dinner. Have a cookie.