Bakery Style Chocolate Chip Cookies

Make this soft and chewy Bakery Style Chocolate Chip Cookies with Lorraine's Gluten-Free All Purpose Flour.  Quick, easy and with ingredients already in your pantry!


2 1/2 cups Lorraine’s Gluten-Free All Purpose Flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 1/4 cups light brown sugar, lightly packed

2 teaspoons vanilla

2 large eggs, room temperature

1 cup semi-sweet chocolate chips

1 cup dark chocolate chips




Oven Temperature:

Preheat oven to 350ºF

Bake Time:

12 minutes or until golden brown

Line 2 large baking sheets with parchment paper. In a medium bowl combine the GF All Purpose Flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar until creamy, about 2 to 3 minutes. Add the vanilla and eggs and beat until well incorporated. Gradually beat in the flour mixture. On Stir setting, add both semi-sweet and dark chocolate chips and stir until incorporated with the dough. For a thicker & chewier cookie, wrap dough in plastic wrap and refrigerate up to 24 hours. Before scooping after refrigeration, let cookie dough sit at room temperature to soften a little. Use a large cookie scoop and drop onto prepared baking sheets at least 3 inches apart. Bake and let cool for 5 minutes before removing to wire rack to cool completely.

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No Yeast Bread/Buns