My beautiful 8-year old granddaughter, Gianna, is a master baker. She loves to bake and her brothers love to eat what she bakes. It’s a win-win for everybody!
2 cups gluten free flour blend (Gianna loves Ryze brand)
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter at room temperature
3/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups granulated sugar
3/4 cups light brown sugar
2 large eggs
2 cups gluten free chocolate chips
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
In a medium size mixing bowl, whisk the flour blend and baking soda.
In a large mixing bowl, cream butter until fluffy with hand mixer.
Beat in salt and vanilla.
Add both sugars and beat well.
Beat in eggs, one at a time, until smooth.
Add half of the flour mixture to the egg mixture, and beat until moistened.
Add remaining half and beat until blended.
Fold in chocolate chips.
Using a small cookie scoop, drop cookie dough about 2 inches apart onto parchment paper.
Flatten slightly for crisper cookies.
Bake 12 – 14 minutes, or until bottoms are golden brown.
Remove from oven and cool completely before removing cookie from baking sheets.
DOMINIC AND BENJAMIN GIVE THEM A 10!
