MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gluten-Free Chocolate Chip Cookies
 Categories: Cookies, Snacks, Chocolate
      Yield: 60 cookies

  1 3/4 c  Almond flour; or other GF
           - flour
      1 ts Salt
    3/4 ts Baking soda
    3/4 c  Butter; softened
    3/4 c  Brown sugar; packed
    1/2 c  Sugar
      1 lg Egg; room tempemperature
      1 tb Milk
      1 ts McCormick vanilla extract *
     12 oz Bag semisweet chocolate chips

  In a medium bowl, mix together your flour, salt, and baking soda until
  they're nice and combined. In a separate large bowl, cream the
  softened butter and sugars with a hand mixer until fluffy. Then, beat
  in the egg, milk and vanilla extract, continuing to mix until it turns
  a light yellow.

  Slowly add the dry ingredients to the wet ingredients, about half a
  cup at a time. Keep beating until they are fully incorporated, and
  then stir in the chocolate chips. These are our Test Kitchen preferred
  chocolate chip brands. (Test Kitchen Tip: If your dough feels too
  thick or crumbly, add in a little more milk. Gluten-free flour tends
  to run a little drier than regular flour, so milk is added to keep the
  dough moist and prevent the cookies from getting chalky.)

  Cover the cookie dough with a lid or plastic wrap and then place it in
  the fridge for at least 30 minutes.

  Set oven @ 375°F/190°C.

  Using a 1 tb cookie scoop or measuring spoon, drop the dough onto a
  parchment-lined baking sheet. Pop the cookies in your oven for 8-10
  minutes or until they're golden brown. Transfer the cookies to a
  wire rack to cool and then dig in!

  Recipe by Ellie Martin Cliffe, Milwaukee, Wisconsin

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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