Step-by-Step: Chocolate Chip Cookies

Chocolate Chip Cookie Mix

 Step 1: Remove chocolate chip baggie from Emma’s Gluten Free Chocolate Chip Cookie Mix.

Step 2: Pour Emma's Gluten Free Chocolate Chip Cookie Mix into a standing mixer with cookie attachments or just a regular ol' mixing bowl. 

Step 3: Separate out 1 egg yolk.

(You could also try using whatever egg replacer you fancy. 2 Tbsp water and 1 Tbsp ground flax seed per 1 egg is my favorite.)

(Save the egg white to use for Emma's Gluten Free Biscuit Mix!)

Step 4: Melt 1/2 cup butter or coconut oil.

Step 5: Add egg yolk, 1 egg, 2 Tbsp milk (cow, coconut, etc.) and 1 1/2 tsp vanilla to the bowl.

Step 6: Mix until well combined.

(Sometimes the dough can be rather crumbly, especially if you make it dairy-free. So, try bringing it together with your hands if it still needs some work.)

Step 7: Add baggie of chocolate chips.

Step 8: Mix until incorporated.

 Step 9: Chill dough for 1 hour. (This step is half-way optional. The flavor is enhanced with chilling. You don't necessarily have to chill it for a full hour, though, if you don't want to. Also, if its a hot summer day, chilling it will keep the cookies from melting everywhere when you bake them.) If desired, you can freeze the dough at this point for later use.

Step 10: Preheat oven to 375*F. 

Step 11: Butter cookie sheet.

Step 12: Roll dough into 2 Tbsp balls (or use a Pampered Chef Cookie Scoop. I love them.)  

(It's reeeeeeeeeally hard not to eat all the dough before it makes it into the oven.)

Step 13: Press cookies flat.

Step 14: Bake for 8-12 minutes...

Or until golden brown. (In my opinion, it is always better to err on the side of under-done cookies than over-done cookies.)

Step 15: Allow to cool for 5 minutes before removing from cookie sheet to cooling rack. Enjoy!

Whole Recipe

Makes: 2.5-3 dozen Cookies

1       Emma’s Gluten Free Chocolate Chip Cookie Mix    

1/2 C Unsalted butter or coconut oil, melted and cooled

1       Whole egg

1       Egg yolk

2 T    Milk

1-1/2 tsp Vanilla extract

Remove chocolate chip baggie from Emma’s Gluten Free Chocolate Chip Cookie Mix. Pour mix into a standing mixer with cookie attachments. Add butter/oil, whole egg, egg yolk, milk, and vanilla. Mix until well combined.  Add the baggie of chocolate chips. Stir to combine. (It might be crumbly– that’s okay). Chill the dough in the refrigerator until firm, about 1 hr.

Preheat oven to 375*F.

Form dough into 1 Tbsp balls. Place on a greased baking sheet and press down to flatten.

Bake for 10-12 minutes. Remove from the oven and let cool 5 min before transferring to cooling rack.

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