The combination of chocolate chunks and chocolate chips makes these cookies extra special. If you want, mix up a batch or two, scoop the dough into balls and freeze. When a cookie craving strikes, preheat your oven and bake the dough from frozen.
- 1 1/4 cups gluten-free flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter or coconut oil, melted and cooled slightly
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup gluten-free chocolate chips
- 1/2 cup gluten-free chocolate chunks
Adjust oven rack to the middle. Preheat oven to 350° F. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda and salt in a medium bowl.
In a large bowl of a stand mixer, combine the melted butter, dark brown sugar, granulated sugar and vanilla extract. Mix until smooth.
Add the egg and mix until combined. Stop mixer and add flour mixture. Mix on medium until a thick dough forms. Add the chocolate chips and chunks. Blend until incorporated.
Drop dough, about 2 tablespoons per scoop, onto the prepared cookie sheets. Bake until golden brown, about 10 minutes. Rotate the baking sheets halfway through baking.
Allow the cookies to cool for 5 minutes and then transfer to a wire rack to finish cooling.
Repeat with remaining dough, allowing cookie sheet to cool between each batch.