The Perfect Gluten-Free Chocolate Chip Cookie By: Emma Belzung - Bexar County 4-H
Serves:
Ingredients: 4 cups almond flour 1 teaspoon baking soda 1 teaspoon sea salt 1 cup (2 sticks) Unsalted Butter at room temperature ½ cup and 3 tbsp Imperial White Sugar ½ cup and 3 tbsp Imperial Light Brown Sugar 1 teaspoon vanilla extract 2 farm fresh chicken eggs at room temperature 2 cups semi-sweet chocolate chips
Instructions: 1. Cream the butter in an electric mixer at medium speed. Add sugars. Continue mixing at medium speed. Add eggs one at a time beating well after each addition. Add vanilla. Continue mixing at medium speed. 2. In a separate bowl, combine flour, baking soda, and salt. 3. Gradually add the dry mixture to the other ingredients in your electric mixer. Remove bowl from your electric mixer and fold in your chocolate chips. 4. Refrigerate dough for about 4 hours. 5. Preheat your oven to 375 degrees. 6. Line a cookie sheet with parchment paper. Roll your cookie dough into 1-inch diameter balls. Place on parchment paper about 2 inches apart. 7. Bake cookies for 8-9 minutes (cook times vary with different ovens). Cookies should have a nice golden appearance.
