If you’re craving a good cookie … one like you remember before going gluten free … look no further than this amazing cookie recipe. Chewy in the centers, crispy around the edges, never crumbly, simply divine!
Under-bake the cookies slightly, for a yummy, soft & chewy cookie with crispy edges!
These cookies are easily made dairy-free and vegan, and can take on a totally different taste, depending on what add-ins you use. From the traditional chocolate chip, to a 4th of July favorite of white chocolate chips and blue and red M&Ms … and anything in between!
This is one recipe you will want to print and return to again and again and again! In fact, I usually have some of this yummy dough in my freezer at all times for cookie emergencies — you just never know when you might have one!
For an even easier, perfect gluten-free cookie, just use my handy Jules Gluten Free Cookie Mix! (To bake as bar cookies, see directions below.)
Chocolate Chip Cookies (Best Evah!)
A 4th of July favorite: Red, White & Blue cookies!
Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Makes approximately 60 cookies.
Chocolate Chip Bar Cookies
To Bake as Bar Cookies:
Spread the chocolate chip cookie dough into an oiled pan. If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.
Spread evenly & bake at 375°F for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.
*If you want an even easier way to get to the world’s best chocolate chip cookies, use my Jules Gluten Free Cookie Mix!