(Dairy and Gluten Free)
(Instructions by Dylan Bequeaith, age 9)
- 1 ¾ cups red mill gluten-free flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks (16 tbsp) of Earth Balance natural shortening
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 5 egg yolks (no whites)
- 2 cups Ghirardelli bittersweet dark chocolate chip
Melt the Earth Balance in a large glass Pyrex bowl for about 2 minutes
in the microwave.
Preheat oven to 370 F.
Mix up the flour, baking soda and salt.
Dust off the counter.
Put the white sugar, brown sugar and vanilla on top of the melted
butter, and get out the hand mixer and mix that all up.
Beat the egg yolks in a separate cup.
Add one egg yolk to the sugar/butter stuff and use hand mixer to mix
Add the other egg yolks and use hand mixer to mix that in.
Add the flour mixture a little at a time while mixing, or you’ll be sorry
get that all mixed up.
Add in all the choc chips.
Use a little pat of Earth Balance to grease the bottom and partway up
the sides of a 10” x 20” glass Pyrex baking dish.
Press the cookie dough in the Pyrex dish.
Bake at 370F for 16 minutes (do not overbake, again or you’ll be sorry).
Remove to cooling rack and immediately cover with aluminum foil.