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2½ cups gluten free all purpose flour blend
1 tsp baking soda
1 tsp salt
1 stick butter, softened
2 oz. cream cheese, softened
1 cup light brown sugar
½ cup granulated sugar
1 tsp instant coffee
1 tsp vanilla extract
2 large eggs
12 oz. semi sweet chocolate chips

Preheat oven to 375°
In a medium bowl, whisk together the gluten free flour, baking soda and salt
Using a stand mixer with the paddle attachment, beat the butter, cream cheese, light brown sugar, granulated sugar, instant coffee and vanilla extract until the mixture becomes light and fluffy
Add eggs one at a time, making sure they are fully incorporated, scraping down the sides as needed
Add the dry mixture a third at a time until mixed
Stir in the chocolate chips
Line a baking sheet with parchment paper
Using a cookie scooper, place 2 tablespoon mounds onto the parchment paper about 2 inches apart
Bake the cookies for 9-10 minutes or until golden brown
Remove from oven and let cool for 5 minutes before transferring to a cooling rack
For best results, place dough in refrigerator overnight or for at least 2 hours before baking
Source Recipes -Here-

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