2 c ap flour
1 tsp corn starch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick dairy free butter
1/2 c light brown sugar
1/4 c granulated sugar
1 egg
1 egg yoke
1 1/2 tsp vanilla extract
1-2 c chocolate chips (to your desired amount)
Preheat your oven to 400° F. Line a baking sheet with parchment.
Cream in the bowl of a stand mixer the dairy free butter and sugars. Add both the egg, the yoke, and the vanilla extract and mix on medium speed scraping down the sides if needed.
Add in all dry ingredients and mix until just combined. Slowly add in chocolate chips.
Chill dough for 30 minutes in the refrigerator. Remove and roll dough into 2” balls, slightly larger than a golf ball. Place on baking sheet approximately 2” apart. Bake for 11-13 minutes until tips are lightly browned. Remove from oven and let sit on the baking tray for 15 minutes. The cookies will be thick and they will keep cooking as they cool.
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