Name: Allergen-Free* Chocolate Chip Cookies
Prep time: 10 s
Cook time: 10 s
Total time: 20 s
Yield: 60
Ingredients: 1 1/2 cups gluten-free 1:1 baking flour blend (we recommend King Arthur Flour); 1 1/2 teaspoons kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 cup vegetable shortening (palm); 1/2 cup packed brown sugar; 1/2 cup granulated sugar; 1/3 cup waterat room temperature; 1 to 2 tablespoons vanilla extract; 1 2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Allergen Free Semi-Sweet Morsels

Make It

Step 1

Preheat oven to 350° F. Line baking sheets with parchment paper.

Step 2

Combine flour, salt, baking soda and baking powder in small bowl. Beat shortening, brown sugar and granulated sugar in large mixer bowl until blended. Mixture will look sandy. Add water and vanilla extract; mix well. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.

Step 3

Flatten each dollop to a rounded shape.

Step 4

Bake for 10 to 12 minutes or until tan across cookie surface. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Store in airtight container. Makes about 36 cookies.

Pan Cookie Variation:

Preheat oven to 350° F. Grease 13 x 9-inch baking pan. Prepare dough as above. Stir in morsels. Spread into prepared pan. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Makes 30 bars.