The Best Chocolate Chip Cookies Ever (gluten free option too)

Photo by savorysweetlife.com

• 1 cup (2 sticks) salted butter, softened
• ½ cup sugar
• 1½ cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2¾ cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
• ¾ tsp. smallish-medium coarse sea salt
• 1 tsp. baking soda
• 1½ tsp. baking powder
• 2¼ cups semi-sweet chocolate chips

*My changes: for gluten free cookies use a GOOD gluten free flour mix. A mixture of flours is best.  I like cup 4 cup GF flour sold at Williams Sonoma. Instead of all semi-sweet I did 1 c semi, 3/4 c milk and 1/2 cup white for a triple chocolate delight!

1. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!