I’ve been liking making cookies in a bar form for a deep dish cookie, I like the silicone trays so the cookie pops out easily and the edges do not get hard and crispy. You certainly can make these cookies as drop cookies in any size, just vary your cook time. These are sugary, rich and doughy in the center, and fluffy on the edges! Don’t want to make it DF or GF, just substitute with your standard butter and flour

Ingredients:

1 tsp vanilla extract

1 egg

1 egg yolk

1/2 cup plant butter at room temperature

2 cups gluten free flour

1 tsp cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup of brown sugar

1/2 cup of white granulated sugar

1/2 cup of milk chocolate chip dairy free

1/2 cup of mini semi sweet dairy free chips

(Or one cup of chocolate chips, more or less is your choice)

Instructions:

1. In a mixing bowl, combine egg, egg yolk, butter, and vanilla

2. Add brown sugar and granulated sugar to your wet ingredients

3. In a separate bowl, combine flour, baking soda, baking powder, cornstarch

4. Gradually add your dry ingredients to your mixture

5. Toss in your chocolate chip until mixed

6. Lightly spray you silicone bar trays with vegetable oil and press your dough into the bar mold

7. Place dough into freezer for two hours (this allows your mixture to combine and your butter to go back to a harder state, when you have a melted butter it flattens your cookies)

8. Preheat oven to 350*

9. Place silicone mold on a cookie sheet and bake for 20 minutes

10. Remove from oven, eat from the pan and enjoy or wait until they are cooked and remove them from the pan

11. Store in a air tight container, pop in the microwave for 20 seconds for a gooey warm cookie!