PREP TIME:
15 MINUTE
REFRIGERATION:
4 HOURS
COOK TIME:
10 – 12 MINUTES
TOTAL TIME:
4 HOURS 22 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Vegetarian
Yield: 20-24 Cookies
Ingredients:
- 2 ¼ Cup Gluten Free – All Purpose Baking Flour (I use Cup4Cup or King Arthur Brand)
- ¼ TSP Xanthum Gum
- 1 TSP Baking Soda
- 1 TSP Himalayan Sea Salt
- 4 Oz. Organic Cream Cheese, Room Temperature
- ¾ Cups (12 TBSP) Unsalted Butter, Melted (Can Substitute Vegan Butter)
- 1 Cup Packed Organic Brown Sugar
- ½ Cup Organic Granulated Cane Sugar
- 1 ½ TSP Pure Vanilla Extract
- 2 Egg Yolks (Room Temperature)
- 2 Cups Chocolate Chips (I do 1/2 Dark Chocolate, 1/2 Semi-Sweet Chips)
Instructions:
- In medium mixing bowl, whisk flour, Xanthum gum, baking soda & salt.
- In mixer with paddle attachment, mix both cream cheese and butter until smooth.
- Add both sugars & mix on medium for about 2 minutes.
- Add vanilla & egg yolks and mix until well blended.
- Slowly add in the flour mixture until all combined.
- Then add chocolate chips.
- Refrigerate dough for a minimum of 4 hours and up to 4 days.
- When ready to bake, let sit on counter 30 minutes.
- Preheat Oven: 375 Degrees
- Line cookie sheets with parchment paper.
- Scoop cookies so have about 12 per sheet.
- Baking Time: All ovens vary! Start checking around 8 minutes. If you want gooey cookies, take out around 10-12 minutes. If you want crunchier cookies, let bake slightly longer.Baking Tip: Watch cookies CAREFULLY! They can overbake super-fast!
- Cool on counter for about 2 minutes and transfer to cooling rack.
Storage Tip: Cookies also freeze well after baking them.
*Try and use all organic ingredients if possible.