· 1 1/4 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour ((5 ounces; 142 grams) )· 1/2 teaspoon baking soda· 1/4 teaspoon salt· 6 tablespoons butter, melted and cooled slightly ((3 ounces; 85 grams))· 1/2 cup packed dark brown sugar ((3 3/4 ounces; 106 grams) )· 1/4 cup granulated sugar ((1 3/4 ounces; 50 grams))· 1 teaspoon vanilla extract· 1 large egg ((approx. 2 ounces; 50 grams out of shell))· 1 cup chocolate chips ((6 ounces; 170 grams))
Step 1Adjust oven rack to 350 degrees F. Line two baking sheets with parchment paper.Step 2Whisk together the flour, baking soda, and salt together in a medium bowl.Step 3In a large bowl, combine the melted butter, dark brown sugar, granulated sugar, and vanilla extract. Mix until smooth.Step 4Add the eggs, one at a time, and mix until combined. The mixture should look like thick caramel sauce. Stop the mixer and add the flour. Mix on medium speed until a thick dough forms. Add the chocolate chips and stir until incorporated.Step 5Drop dough, about two tablespoons each, onto prepared cookie sheet. (A cookie scoop makes this easy.) Space cookies about 2 inches apart--you don't want more than 9 cookies on the sheet.Step 6Bake until golden brown, about 10 minutes. Rotate the baking sheets halfway through baking.Step 7Allow the cookies to cool for five minutes and then transfer to a wire rack to cool.Step 8Repeat with remaining dough, allowing cookie sheet to cool between each batch.