I N G R E D I E N T S
215 grams/1 1/2 cups gluten-free flour blend
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
100 grams (1/2 cup) lightly packed dark brown sugar
67 grams (1/3 cup) granulated sugar
2 teaspoons pure maple syrup
140 grams unsalted butter, softened (1/2 cup + 2 tablespoons)
1 large egg, room temperature (mine always weighs as close to 60 grams as possible)
1 teaspoon vanilla essence
dark chocolate chunks
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
100 grams (1/2 cup) lightly packed dark brown sugar
67 grams (1/3 cup) granulated sugar
2 teaspoons pure maple syrup
140 grams unsalted butter, softened (1/2 cup + 2 tablespoons)
1 large egg, room temperature (mine always weighs as close to 60 grams as possible)
1 teaspoon vanilla essence
dark chocolate chunks
R E C I P E
In a bowl, stir together flour, baking soda and salt. Set aside. In another bowl, stir together sugars and maple syrup so that no lumps remain. Set aside.
In a mixing bowl, beat butter on medium speed until mayonnaise consistency, about 1 1/2 minutes. Add sugar mixture and beat for 1 1/2 minutes on medium speed, scrape down sides, then beat for another 1 1/2 minutes so the mixture is light and fluffy. Add egg and walnut extract, incorporate on low speed for 20 seconds.
Then incorporate flour mixture slowly, until batter just comes together and no flour streaks are present. Stir in chocolate with spoon. Refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees. After batter has chilled, make cookie dough balls that are a scant 2 tablespoons of batter. DONT FLATTEN. bake for about 12 minutes. They should look light not brown, a little underbaked in the middle, starting to brown on the outside.
recipe via http://heartbeetkitchen.com/2014/recipes/best-gluten-free-chocolate-chip-cookies/