You and your family will be eating these yummy Chocolate Chip Cookies by the fistfuls. For dairy-free cookies, replace butter with non-dairy buttery sticks. Use dairy-free chocolate chips.
- Line four cookie sheets with parchment paper. Preheat the oven to 375°F.
- In a medium-size mixing bowl, whisk together the RYZE Blue Flour Blend and baking soda. Set aside.
- In a large mixing bowl, cream the butter until fluffy. Add the salt and vanilla and beat. Add the two sugars. Beat well until the mixture is smooth. Add the eggs and beat. Add half of the flour mixture at a time, beating after each addition. Fold in the chocolate chips.
- Drop tablespoons of cookie dough (heaping teaspoons for smaller cookies) about 2 inches apart onto prepared cookie sheets. Bake 12 to 14 minutes, or until bottoms are golden browned. Remove from the oven and cool completely before removing from the cookie sheets.
Note: Baked cookies may be frozen. Dough can be scooped into balls and frozen, then stored in a resealable plastic bag to bake later. Bring to room temperature before baking.