Gf Chocolate Chip Cookies & Milk Recipe

1. Preheat and prepare

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. If you like slightly thinner cookies, lightly grease the parchment.

2. Combine dry ingredients

In a small bowl, whisk together the gluten-free flour, baking soda, and salt until evenly combined. Set aside.

3. Cream butter and sugars

In a medium bowl, using a hand mixer or sturdy whisk, beat the softened butter with granulated and brown sugars until smooth and slightly fluffy, about 1–2 minutes.

4. Add yolk and vanilla

Mix in the egg yolk and vanilla extract until fully incorporated and the dough looks glossy.

5. Combine wet and dry

Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Avoid overmixing to keep cookies tender.

6. Fold in chocolate

Fold the chocolate chips into the dough evenly.

7. Portion cookies

Divide the dough into four equal portions (about 3 tablespoons each for large cookies). Use a spoon or an ice cream scoop to form rounds, place them on the prepared baking sheet spaced about 2 inches apart. Gently press each mound slightly to flatten the top for even spreading.

8. Bake

Bake in the preheated oven for 9–11 minutes, until the edges are set and lightly golden while centers still look slightly soft. Because these are large cookies, check at 9 minutes and add time if needed.

9. Finish and cool

Remove the baking sheet from the oven. If desired, immediately sprinkle a pinch of flaky sea salt on top of each warm cookie. Let the cookies cool on the sheet for 5 minutes (they will continue to set), then transfer to a wire rack to cool another 5–10 minutes before serving.

10. Pour 1/2 cup of Sassy Cow milk into each of four small glasses (total 2 cups). Serve the milk alongside the warm or room-temperature cookies. Allow approximately 10 minutes of overlap time for baking and initial cooling so cookies and milk are ready together.