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Title: Gluten-Free Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 60 servings

1 3/4 c Gluten-free A-P baking
- flour
1 ts Salt
3/4 ts Baking soda
3/4 c Butter; softened
3/4 c (packed) brown sugar
1/2 c Sugar
1 lg Egg; room temp
1 tb Milk
1 ts Gluten-free vanilla extract
12 oz Bag semisweet chocolate
- chips

In a medium bowl, mix together your flour, salt and
baking soda until they’re nice and combined. In a
separate large bowl, cream the softened butter and
sugars with a hand mixer until fluffy. Then, beat in the
egg, milk and vanilla extract, continuing to mix until
it turns a light yellow.

Slowly add the dry ingredients to the wet ingredients,
about half a cup at a time. Keep beating until they are
fully incorporated, and then stir in the chocolate
chips. These are our Test Kitchen preferred chocolate
chip brands. (Test Kitchen Tip: If your dough feels too
thick or crumbly, add in a little more milk. Gluten-free
flour tends to run a little drier than regular flour, so
milk is added to keep the dough moist and prevent the
cookies from getting chalky.)

Cover the cookie dough with a lid or plastic wrap and
then place it in the fridge for at least 30 minutes.

Set oven @ 375ºF/190ºC.

Using a 1 tablespoon cookie scoop or measuring spoon,
drop the dough onto a parchment-lined baking sheet. Pop
the cookies in your oven for 8-10 minutes or until
they’re golden brown. Transfer the cookies to a wire
rack to cool and then dig in!

Ellie Martin Cliffe, Milwaukee, Wisconsin

Makes: 5 dozen

RECIPE FROM: https://www.tasteofhome.com

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