The caramelized butter, sugar, vanilla, chocolate and subtle notes of salt offer an amazing treat. A classic cookie, chewy, buttery, with lots of chocolate chips. All I can think about is the wafting smell of the cookies baking in the oven soon to be ready to devour. I have so many wonderful memories of these cookies baking in my Mother's kitchen. Delight in the timeless charm of our classic chocolate chip cookies! Made using our versatile Inspiration Baking-All Purpose Flour Blend. Each cookie is a treat, both gluten-free and can be made vegan, ensuring everyone can partake in these timeless Chocolate Chip Cookies.
Ready to get baking? Follow along on video with Debbie Caterson as she helps you make the Classic Chocolate Chip Cookies (Gluten-Free) ©
The All Purpose Flour Blend will also make other delicious recipes with just a few tweaks! Check out our other recipes!

SERVINGS: 24 Cookies (3 inch cookies)
PREP TIME: 15 MIN
CHILL TIME: 1 HR
COOK TIME: 10-12 MIN
TOTAL TIME: 1 HR 25MIN
INGREDIENTS
1 1/2 cups (282g) Inspiration Baking-All Purpose Flour Blend
1/4 Cup Brown Rice Flour
1/2 Teaspoon Baking Soda
1 3/4 Teaspoon Double Acting Baking Powder
1/2 cup + 2 tablespoons Butter or Margarine (softened)
1/2 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Whole Egg
1 1/2 Teaspoon Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips or Chunks
Option: Add nuts
DIRECTIONS
Combine all dry ingredients together and set aside.
Using a hand mixer on medium, cream together the butter, sugars and vanilla. Add the egg and blend on low. Do not over mix.
Add the dry mix to the creamed mixture and blend on medium low for about 1 minute, scraping the bowl at least one time.
Stir in the chocolate chips.
Place in a covered container and place in the refrigerator for one hour.
Remove dough from the refrigerator.
Preheat oven to 375°F. Use 2 baking pans lined with parchment paper (Do Not grease pans)
Roll dough into 24 balls. Place cookie balls on pans.
Bake for 10-12 minutes. They will be somewhat soft in the middle.
Remove from oven. Leave on pan for 5 minutes, then remove to a cooling rack.
Treat yourself to a warm cookie right from the oven. Ooh so good!!
NOTES:
You can freeze the dough in a freezer bag for up to 2 months. Thaw in the refrigerator.
Vegan option: Replace the egg with 3 Tablespoons of applesauce. You may need to bake them longer. Do not use Flax seed Meal as an egg re-placer.
I have been using the cookie mix for years. I tried this new recipe and its the same. Still amazing! I am a master at making chocolate chip cookies with wheat. These taste just like my wheat ones. Better yet, they are gluten free. My friends and family love them.
These are absolutely fabulous! An absolute fail safe recipe that is going to be a staple!