Ingredients
- 1 cup (80g) gluten-free 1:1 flour
- 1/2 teaspoon salt
- Pinch of baking soda
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup white sugar
- 6 tablespoons brown sugar packed
- 2 teaspoons vanilla extract
- 3 to 4 tablespoons milk of choice (I used unsweetened almond)
- 4 tablespoons semi-sweet mini chocolate chips
Instructions
- Preheat your oven to 350℉ and spread the flour on a cookie sheet. Bake for 5 minutes and then let cool completely.
- Once cooled, in a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, use an electric hand mixer to beat the butter and sugars until creamy and combined.
- Add in the vanilla and beat again.
- Add in the flour mixture and milk and stir until combined. Stir in the chocolate chips.
- Optional: Chill for 30 minutes to firm up and enjoy!
