Gluten & Dairy Free Chocolate Chip Cookies

By Cassie Hilleboe
“Chewy and Thick Chocolate Chip Cookies”

Ingredients:

¾ cup Country Crock Plant Butter
½ cup Granulated Sugar
¾ cup Brown Sugar
2 tsp. Pure Vanilla Extract
1 Large Egg + 1 Egg Yolk, at room temperature
2 ¼ cups King Arthur Gluten-Free Measure For Measure Flour
1 tsp. Baking Soda
1 ½ tsp. Corn Starch
½ tsp. Salt
1 ¼ cups Enjoy Life Semi-Sweet Mini Chips, Semi-Sweet Mega Chunks, or Dark Morsels *Option to use a combination of chips

In a large bowl, whisk the Butter, Granulated Sugar, and Brown Sugar. Add the Egg, then the Egg Yolk. Next, add the Vanilla Extract.
In a medium bowl, whisk the Flour, Baking Soda, Corn Starch, and Salt.
Slowly pour the Dry Ingredients into the Wet Ingredients and mix with a large spoon or spatula. The dough will be soft, yet thick. Fold in the Chips.
Cover the dough and chill in the refrigerator for 2-3 hours or up to 3 days. For less spreading, I recommend chilling overnight.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for a few minutes.
Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls about 2-3 Tbsp. each. Keep the cookie dough balls taller than wide to help the cookies become thick. Place the cookie dough balls onto a cookie sheet and place a few Chips/Chunks on top, if desired.
Bake for approximately 12-13 minutes. (I like to bake the cookies on the middle shelf for the first 5 minutes. Then, I move them to the top shelf for the remaining time.)
Remove the cookie sheet from the oven let cool for 10 minutes. The cookies will continue to cook on the cookie sheet. After 10 minutes, transfer the cookies to a wire rack to cool completely.
Cover the cookies and store them at room temperature for up to 1 week.