Finally made *my* perfect GF chocolate chip cookie!

I know cookies are personal, that’s why I titled this “my” perfect version of a chocolate chip cookie. These have crisp edges, soft on the inside, not too thin, not too think, caramel notes, and perfect ratio of chocolate chips. Chocolate chip cookies are my absolute favorite cookie ever (despite how many other cookies I try), and I feel like I finally got it perfect for my taste and texture profile! If you’d like to try it out, here is my recipe:

273 grams King Arthur measure for measure GF flour 23 grams toasted dry milk powder 6 grams baking soda 3 grams baking powder 6 grams sea salt 8 oz (2 sticks) unsalted butter (I use Kerry Gold), room temp 123 grams granulated sugar 130 grams light brown sugar 1 tsp pure vanilla extract 2 large eggs 340 grams semi-sweet chocolate chips (but you can experiment with your fav chips and even nuts)

Preheat oven to 375 degrees F. I use the convection setting on my oven to get a nice, even heat.

In a small pan, toast your dry milk powder until it’s golden/tan in color.

In a medium or large bowl, whisk together the flour, toasted milk powder, baking soda, baking powder and salt.

In the bowl of your stand mixer, add your room temp butter, granulated sugar, light brown sugar and vanilla and mix until nice and creamy.

Then, add one egg and mix until fully combined. Add the other egg and mix until fully combined.

Add half the dry ingredients and mix on low until 3/4 combined. Then, add the rest. Mix until almost combined, then add the chocolate chips and give it a quick mix until the chocolate chips are fully mixed in.

Refrigerate for 30-45 minutes. Scoop with a cookie scoop (I used a 2 tbsp cookie scoop to get larger cookies) on a baking sheet lined with parchment paper and bake for 10 minutes. Once the cookies are cooled a little, transfer them to a wire rack to fully cool. That’s it! 🍪