Jenn De La Creme

1/2 lb butter, room temp

1 cup Vanilla Sugar

1 cup golden brown sugar

2 tsp Vanilla Extract

2 eggs, room temperature

360 grams all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp xanthan gum

1 tsp Himalayan pink salt

12 oz semisweet chocolate chips

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In a medium mixing bowl add the flour, baking soda, baking powder, xanthan gum and salt, whisk to combine

Meanwhile, fit your Stand Mixer with a whisk attachment. Put your butter in the bowl and turn the speed to medium-low. Slowly add the vanilla sugar and brown sugar and cream it together for 15 minutes, occasionally scraping the sides. Your mixture should be entirely combined, pale and fluffy before proceeding to the next step

Add vanilla extract, and the eggs one at a time. Slowly add the dry ingredient mixture and mix throughly, slightly increasing the mixer speed as needed.

Turn off the mixer, add the chocolate chips and stir in by hand to combine

Put your cookie dough in a small (1.5 quart) mixing bowl, cover and refrigerate for at least 8 hours, or overnight. Or, if you’re planning on freezing your dough for later use, place it in an airtight container or zip-lock bag and freeze it now.

When you’re ready to bake your cookies, portion them to your desired size, place on a parchment covered sheet tray and bake at 375°F for 10-12 minutes