Classic Chocolate Chip Cookies
Yield: 22 melt-in-your-mouth cookies
• 11.50 oz Roux Mix
• 4 oz Cake Mix
• 1 tsp baking soda
• ¾ tsp salt
• 8 oz butter, softened
• 8.75 oz brown sugar
• 5.50 oz sugar
• 2 eggs
• 1 egg yolk
• 1½ Tbsp vanilla bean paste
• 17.50 oz chocolate chips (milk, semi-sweet, or dark)
Preheat oven to 325°F. Line half-sheet pans with silicon baking mats.
1. Whisk together Roux Mix, Cake Mix, baking soda, and salt in medium bowl. Set aside.
2. In stand mixer fitted with paddle attachment, cream together butter and sugars until light and fluffy, approximately doubled in size.
3. Add eggs and egg yolk one at a time on medium speed, beating 30 seconds after each addition. Add vanilla bean paste with last egg.
4. Adjust mixer to low, beat in dry ingredients until combined. Using spatula, scrape bottom and sides of bowl to ensure dough is thoroughly combined.
5. Add chocolate chips and mix until just combined. Chill dough for 1 hour.
6. Portion dough into 22 uniform size cookies and bake 8 per pan; a blue scoop works perfect here. Slightly flatten cookies with palm of hand.
7. Bake for 16 minutes, rotating pan halfway through.
8. Allow cookies to cool on pan for 10 minutes before transferring to wire rack to cool completely. Or if you can’t take that sweet, sweet smell any longer and are just craving to dig in, do it!
Note: For more downright delicious recipes like this one, check out our cookbook, Lick The Bowl: RylieCakes Essential Guide to Gluten Free Baking.