Ooey Gooey Gluten-Free Chocolate Chip Cookies

Golden and chewy with a chocolatey caramelized crunch.

Oven temperature: 350 F

Dry Ingredients:
• 2 cups whole grain Glenn’s Floury Corn flour

• 1 tsp baking powder

• ½ tsp salt

Wet Ingredients:
• 2 large eggs

• 1 tbsp vanilla extract

• 1 cup of brown sugar

• ½ cup granulated sugar

• 3/4 cup unsalted butter

Chocolate Chips & Nuts:

• 1 cup of semi-sweet chocolate chips

• ½ cup of chopped nuts (optional)

Instructions:

• Combine dry ingredients in their own bowl and mix. Set aside.
• Cream butter and sugars together.

• Combine eggs and vanilla to the butter / sugar mix.

• Combine wet and dry ingredients and mix to produce the cookie dough.

• Incorporate the chocolate chips and nuts.

• At this point, the dough is sticky. You can either refrigerate it for half an hour so that it can be handled, or spoon it out directly onto a parchment-lined cookie sheet with two table spoons.

• You should leave lots of space around each cookie as they expand a lot.

• Bake at 350 F for approximately 12-15 minutes depending on size of cookie and whether the dough was refrigerated.

• Bake on an insulated cookie sheet, or two stacked cookie sheets to prevent overcooking the bottom.