chocolate chip cookies _ good n tried

 

Ingredients

• ▢ 1 stick butter, ½ cup
• ▢ 1 tablespoon milk, or almond milk
• ▢ ¾ cup brown sugar
• ▢ ¼ cup white sugar
• ▢ 1 egg
• ▢ 2 teaspoons vanilla
• ▢ 1 ⅓ cups gluten-free all-purpose flour (I highly recommend this brand for best results - be sure to get one that contains xanthan gum), 7.5 ounces 
• ▢ ¼ cup almond flour, 1 ounce 
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup chocolate chips
• ▢ Sea salt for sprinkling, optional

Instructions

• In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
• Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
• Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
• Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
• Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
• Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!