Much beloved chocolate chip cookie reminiscent of the “classic” with crispy edges and a soft middle. Free of gluten- and full of flavor.
Baking is love
Darcy, head honcho at Among Friends, learned early on that baking is love. When she was a mere slip of a girl, Darcy used to creep down the hall in her PJs on Sunday mornings and bake a simple coffee cake so that her beloved mom would have something warm to go with her hot coffee. She eventually grew up, married Mark, and created her own house of love with two kids and her pooch Rupert. (She’s also grown several food businesses.) Though, now her baking specialty is chocolate chip cookies–old-fashioned tender cookies with a soft center and crispy edges. This spot-on gluten-free version is for you Darcy, because at the end of the day, as you are apt to say, it is all about the quality of the ingredients–and the love.
What you’ll need: 1 egg, 2tsp vanilla, 1/3 cup soft unsalted butter*
Preheat oven to 375º. Prepare cookie sheets with parchment paper or non-stick spray. Melt 1/3 cup of butter, let cool. Empty mix into large bowl and stir in 1 egg, 2 tsp vanilla and cooled butter. *You can also use a combination of oil and butter, coconut oil, or non-dairy substitute. Mix with spoon until thoroughly combined. Gently drop dough by rounded teaspoon two inches apart on cookie sheet. Lightly flatten top of cookies with fingertips. Bake 7-9 minutes until edges are light golden brown and center is a bit soft. You can add a bit more butter if you prefer a flatter cookie with a stronger buttery taste. Cool on baking sheets 5 minutes.