ONE MORE "GLUTEN FREE FRIDAY" POST!. HAVE MY GF FRIENDS TRIED CUP 4 CUP GF FLOUR YET? AVAILABLE AT WILLIAMS SONOMA-TRULY, TRULY AMAAAAAZZZZZZING!! WOW! CHECK OUT THEIR SITE HERE
2 1/4 cups CUP 4 CUP flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg
1 egg yolk
use 1 bag mini chips or1 cup NESTLE semisweet chips plus 1 cup bittersweet Ghiradhelli chips
Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Drop by 1/4cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.
use 1 bag mini chips or1 cup NESTLE semisweet chips plus 1 cup bittersweet Ghiradhelli chips
Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Drop by 1/4cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.
No comments:
Post a Comment