This recipe has been edited to use a gluten free flour blend. It is delicious, and you would never know the difference. However, if you prefer your wheaty goodness, feel free to substitute for any flour of your choosing.
3/4 cup Granulated sugar
3/4 cup Packed brown sugar
1 cup Softened butter
1 tsp Vanilla
2 1/4 cups Flour (I use King Arthur Flour, Gluten Free, Measure for Measure blend.)
1 tsp Baking soda
1/2 tsp Salt
2 cups Semisweet chocolate chips
Preheat your oven to 375ºF. In a large mixing bowl, add both sugars, butter, vanilla and the egg. Mix well. An electric mixer works great for this, but a large spoon works too. Stir in flour, baking soda and salt. Your dough will be stiff at this point. I find that using a fork at this point helps to fully incorporate all the ingredients. Next, fold in your chocolate chips. Once mixed, use a tablespoon to drop rounded dough about 2 inches apart onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Allow to cool for a few minutes before removing from the cookie sheet. You can finish cooling them on a wire rack, or enjoy them right away if you can't wait any longer. I know I usually can't!