The ultimate chocolate chip cookies - these are thick, soft, & chewy, layered with big chunks of chocolate, and entirely gluten-free!
**I made these with salted butter and love them that way, but if you tend to be sensitive about salt I’d suggest using unsalted butter.
***To quickly bring eggs to room temperature, place whole eggs in a bowl filled with warm water to cover. Let sit for 5-10 minutes before cracking/using.
****If you prefer thinner cookies with crispier edges, you can bake the cookies immediately. Otherwise, I highly recommend letting the dough chill; it will keep in the refrigerator for at least a week.
*****If you don’t have a silicone liner you can use parchment paper, but your cookies may not turn out as thick.
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