bakery style chocolate chip cookies

https://handletheheat.com/bakery-style-chocolate-chip-cookies/#recipe

Ingredients

• 3 cups (380 grams) all-purpose flour**
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 2 cups (340 grams) semisweet chocolate chips

Instructions

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt.
• In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Bake from the fridge.
Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

Notes
**Be sure to measure your flour correctly. I highly recommend using a digital kitchen scale to weigh your flour, or use the spoon and level method if you don’t have a scale. Improper measuring can cause cakey cookies, or cookies that don’t spread.
Gluten-free chocolate chip cookies: I’ve had good results using oat flour in place of the all-purpose flour at a 1:1 ratio. The resulting cookies will taste a little nuttier, and will soften more and become chewier as they sit. See my full oat flour experiment on Instagram here!
Egg-free cookies: Replace the 2 eggs with 50 grams of plain unsweetened, unflavored, full-fat yogurt.

Pimm's

For 1 Pimm’s:

• 2 oz Pimm’s No. 1
• 3½ oz very cold seltzer
• ¾ oz fresh lemon juice
• ½ oz simple syrup
• 3–4 cucumber slices
• 1 orange slice
• 2 strawberries, halved or quartered
• 6–8 mint leaves
• Lots of ice

Do this:

1. Make the lemonade separately. Stir together:

   • ¾ oz lemon juice
   • ½ oz simple syrup
   • 3½ oz very cold seltzer

   Taste it. You want lemony and lightly sweet, not lemonade-stand sweet.

2. Fill a large highball/pint glass completely with ice.
3. Add:
   • cucumber
   • orange
   • strawberries
   • mint
4. Pour in 2 oz Pimm's.
5. Add your homemade lemonade.
6. Very gently stir once or twice.
7. Finish with a generous mint sprig and, if you're feeling properly Chiswick-pub about it, a long cucumber ribbon.

One important tweak

Don't use a ton of lemon juice. This is where homemade Pimm's often goes wrong. You're not making a lemon cocktail. The lemon should be there to recreate the tang of British lemonade, while the Pimm's remains the dominant flavor.

And don't muddle the mint or fruit. London pub Pimm's should taste fresh and aromatic, not like a fruit mojito.

Vanilla/yellow cupcakes

recipe here: https://www.recipetineats.com/vanilla-cupcakes/

12 CUPCAKES:
Ingredients
▢1 cup plain / all purpose flour (cake flour OK too, Note 1)
▢1 1/4 tsp baking powder (NOT baking soda, Note 2)
▢1/8 tsp salt
▢2 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
▢3/4 cup caster / superfine sugar (granulated/regular ok too, Note 4)
▢60g / 1/4 cup unsalted butter , cut into 1.5cm / 1/2” cubes
▢1/2 cup milk , full fat (Note 5)
▢2 tsp vanilla extract , the best you can afford (Note 6)
▢1 1/2 tsp vegetable or canola oil (Note 7)

DOUBLE RECIPE FOR 24 CUPCAKES:

2 cups plain/all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

4 large eggs, room temp

1 1/2 cups caster/superfine sugar

120g / 1/2 cup unsalted butter, cubed

1 cup full-fat milk

4 tsp vanilla extract

3 tsp / 1 tbsp vegetable or canola oil

Instructions

Preparation:

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). 

Place shelf in the middle of the oven.
Place cupcake liners in a standard muffin tin. (Note 9)

Cupcake Batter:

1. Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
2. Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
3. Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
4. Add sugar: With the beater still going, pour the sugar in over 30 seconds.
5. Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
6. Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
7. Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.
8. Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
9. Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.

Bake:

Fill muffin tin: 

Pour batter into muffin tin, filling no more than 2/3 of the way up. 
Start checking at 15min, usually done at 18 minutes or until golden and toothpick inserted into middle comes out clean.

Miso Honey Glazed Salmon

Miso Honey Glazed Salmon

Ingredients

• Salmon filets
• 2 tbsp white miso
• 2 tbsp honey
• 1 tsp sesame oil
• 1 tsp rice wine vinegar
• 1 tbsp mirin
• 1 tbsp tamari
• Olive oil (for the pan)
• Green onions and sesame seeds, to serve

Directions

1. Whisk together the miso, honey, sesame oil, rice wine vinegar, mirin, and tamari to make the glaze.
2. Heat a little olive oil in an oven-safe skillet and pan-roast the salmon skin side down over medium to medium-low heat (about level 4 on our induction stove) for 6–7 minutes.
3. While the salmon cooks, brush the miso glaze generously over the top of each filet.
4. Transfer the skillet to a 300°F oven and bake for about 4 minutes.
5. Switch the broiler to high and move the salmon to the second rack from the top — close to the broiler but not the very top. Broil for 2–3 minutes to finish cooking the top and caramelize the glaze.
6. Serve topped with sliced green onions and sesame seeds.

The quantities above make enough glaze for roughly 2–3 filets, so it scales cleanly if you’re cooking for the whole family.

S’mores Bars

Courtesy of Bernstein fam!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup firmly packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 10 graham crackers, broken into pieces and crushed into crumbs
• 1 cup semisweet chocolate chips
• 1½ cups marshmallows

Makes:

16 bars

Directions

Prep

1. Preheat oven to 350°F.
2. Butter an 8-inch square baking pan.
3. Line with parchment paper, leaving about 2 inches overhang on two sides.
4. Butter the parchment paper.

Make the Dough

5. In a medium bowl, whisk together:
• flour
• baking soda
• salt
6. In a large bowl, beat:
   
• butter
• brown sugar
• granulated sugar
  until light and fluffy (about 5 minutes).
7. Add eggs one at a time, mixing well after each.
8. Add vanilla and mix until combined.
9. Add the flour mixture and mix on low speed just until blended.
10. Stir in graham cracker crumbs until combined.

Assemble

11. Press about ⅔ of the dough into the bottom of the pan in an even layer.
12. Sprinkle chocolate chips evenly over the dough.
13. Add marshmallows on top, packing them closely together.
14. Take the remaining dough and:

• pinch off pieces
• flatten them (about ½ inch thick)
• place over the marshmallows

15. Cover as much as you can — it’s okay if some marshmallow shows through.

Bake

16. Bake until the top is light brown, about 40 minutes.
17. Remove from oven and let cool completely on a wire rack.

Finish

18. Lift out using the parchment paper overhang.
19. Place on a cutting board.
20. Cut into 16 squares and serve.

If you want, I can also streamline this into a super quick “glance version” for when you’re actually baking.

Matzah Brei

Ingredients:

• Matzah
• Eggs
• Milk
• Salt
• Jam
• Syrup

Directions:

1. Soak 6-8 pieces of broken up pieces of matzah in a colander under cold water for a few minutes to soften
2. Beat about 8 eggs in a large bowl, add splash of milk
3. Add matzah pieces to bowl of egg/milk
4. Sprinkle with salt
5. Grill on stovetop until set
6. Serve topped with jam and syrup

Passover

Buy as early as possible:

Matzah

Gluten free matzah

Matzah meal (matzah ball mix)

MAKE:

Matzah ball soup

Brisket

Vegetable side

Kasha varnishkas

Hardboiled eggs

Coconut macaroons

Cake?

SEDER:

Matzah

Charoset

Horseradish

Gefilte fish

Parsley

Salt water

Grape juice

Red wine

Wine

Butter 

SUPPLIES:

Haggadahs

Seder plate

Elijah cup

Afikoman wrap

Salt water cups

Soup plates, seder portion plates, big plates

Sparkling waters (La Croix)

Buy early in stores: Matzah

Horseradish

Matzah balls: use manischewitz recipe on box

Soup: Rotisserie chicken, broth, mirepoix

Devil's Food Cake

Devil’s Food Cake

Ingredients

• 2 cups all-purpose flour (if using cake flour use 2 cups + 4 tbsp)

• 1.5 tsp baking soda

• 0.75 tsp baking powder

• 0.75 tsp salt

• 1.5 sticks (12 tbsp) butter, room temperature

• 2 cups white sugar

• ¾ cup unsweetened cocoa powder (sifted)

• 2 tsp vanilla extract

• 3 eggs, room temperature

• 1¼ cups water

• ¼ cup milk

• 1–2 tsp instant espresso powder (optional but recommended)

---

Instructions

1. Prepare oven and pans
   Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment circles if possible.

2. In a small saucepan heat water and milk until very hot but not boiling. Remove from heat and stir in 1–2 tsp instant espresso powder until dissolved. Let cool 2–3 minutes so it is hot/warm but not scalding.

3. Mix dry ingredients
   In a bowl, whisk together:

   • flour

   • baking soda

   • baking powder

   • salt
     

4. In a stand mixer on medium speed, beat butter until smooth, about 2–3 minutes.

5. Increase speed slightly and slowly add the sugar. Beat for 4 more minutes, until light and fluffy.

6. Add the sifted cocoa powder and vanilla extract. Beat for 2 minutes, scraping the bowl as needed.

7. Turn mixer to low. Add eggs one at a time, mixing well after each addition.

8. Combine batter (alternate dry and liquid)
   With mixer on low, add ingredients in this order:

   • ⅓ of the flour mixture

   • ½ of the hot liquid

   • ⅓ of the flour mixture

   • remaining liquid

   • final ⅓ flour mixture

   Mix just until combined. Do not overmix! Finish gently folding with a spatula if needed.

   (The batter will be fairly thin — this is normal.)

9. Divide batter evenly between pans.

   Bake on the middle rack for 30–35 minutes, until:

   • the center springs back when lightly pressed

   • or a toothpick comes out with moist crumbs but not wet batter

10. Cool
    Let cakes cool in pans 10–15 minutes, then turn out onto racks to cool completely.

Iced Tea Summer Cooler

Ingredients:

• herbal tea
• fresh mint
• meyer lemons or regular lemons, sliced

Using Fortnum & Mason Summer Cooler

Use medium pot, fill about halfway to 2/3 with water

Bring to boil, remove from heat

Add 5 teabags

Steep for 10 minutes

Add 1/4 cup sugar, dissolve/mix fully

Remove teabags, add approximately an equal amount of cold water

Refrigerate in pitcher for at least 3 hours

Garnish with sliced lemon and fresh mint

Greek Salad

 

Romaine

Cherry tomatoes

Feta

Red onion

Parsley

Cucumber

Kalamata olives

Artichokes

Dressing:

2 tbsp Red wine vinegar

1/2 tsp Dijon mustard

1/4 cup Olive oil

Dried oregano

Minced shallot

Salt, pepper 

Southwest Chicken Salad

Romaine lettuce 

Lime

Grilled chicken

Black beans

Corn

Cherry tomatoes

Feta

Red onion

Red pepper

Avocado

Whisk together:

• 3 tbsp olive oil

• Juice of 1 large lime

• 1 tsp honey

• 1 tsp Dijon mustard

• 1/2 tsp chili powder

• 1/2 tsp cumin

• Salt + pepper

Gluten Free Banana Bread Loaf

 

Gluten-Free Banana Bread (Bob’s Red Mill 1-to-1)

Moist, sliceable, kid-approved

Oven & Pan

• Oven: 350°F

• Pan: 9×5 loaf

• Line with parchment + spray

---

Ingredients

Dry

• 1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

Wet

• ½ cup neutral oil (canola or avocado)

• ¾ cup brown sugar (or ½ cup brown + ¼ cup white)

• 2 large eggs, room temp

• 1 teaspoon vanilla extract

• 1 ½ cups very ripe mashed bananas (about 3 large)

Optional

• ½–¾ cup chocolate chips or walnuts

---

Instructions

1. Preheat oven to 350°F. Prep pan.

2. In a large bowl, whisk oil + sugar until smooth.

3. Whisk in eggs + vanilla, then stir in bananas.

4. Sprinkle flour, baking soda, salt, cinnamon over the bowl.

5. Stir just until combined — stop as soon as there’s no dry flour.

6. Fold in add-ins if using.

7. Pour into pan, smooth top.

---

Bake

• Bake 50–60 minutes

• Start checking at 50 minutes

• Toothpick should come out with moist crumbs, not wet batter

• Tent loosely with foil if top browns early

---

Cool (important for GF)

• Cool in pan 20 minutes

• Remove and cool fully before slicing
  (GF banana bread firms up as it cools — slicing early = gummy)

---

🔍 Bob’s-specific success tips

• Don’t reduce sugar — it helps structure

• Don’t overmix — that’s where gumminess comes from

• If bananas are small/dry, add 1–2 tbsp milk or yogurt

Chocolate Sour Cream Loaf Cake

 

Chocolate Sour Cream Loaf Cake

(Bi-Rite–adjacent, very moist, forgiving)

Pan & Oven

• Pan: 9×5 loaf

• Prep: line with parchment, then spray

• Oven: 350°F (175°C)

---

Ingredients

Dry

• 1 ½ cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1 ¾ cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

Wet

• ¾ cup hot water (optional: dissolve 1-2 tsp instant coffee into this for greater chocolatey flavor)

• 1 cup full-fat sour cream

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons canola oil

Add-in

• 1 cup mini chocolate chips, tossed with 1 teaspoon flour

---

Instructions

1. Preheat oven to 350°F.
   Prepare your 9×5 pan with parchment + spray.

2. In a large bowl, whisk together:
   flour, cocoa powder, sugar, baking soda, and salt.

3. In a medium bowl, whisk together:
   hot water, sour cream, eggs, vanilla, and canola oil.

4. Pour wet ingredients into dry and whisk until smooth and fully combined.
   (No mixer needed. Don’t overdo it — just smooth.)

5. Gently fold in the floured chocolate chips.

6. Pour batter into prepared pan and smooth the top.

---

Bake

• Bake 50–55 minutes, checking at 45 minutes

• Toothpick should come out with moist crumbs, not wet batter

• If the top looks set early, loosely tent with foil

---

Cool (important!)

• Cool in pan 20 minutes

• Lift out using parchment and cool completely on a rack

• Wait at least 45 minutes before slicing — this cake finishes setting as it cools

Cucumber, Mint and Pineapple Agua Fresca

Cucumber, Mint and Pineapple Agua Fresca

Ingredients
Yield:4 servings

½ cup peeled and roughly chopped cucumber
½ cup roughly chopped fresh pineapple
⅓ cup lime juice (from 2 to 3 limes)
Leaves from 2 or 3 sprigs of fresh mint
1 to 4 tablespoons sugar (or other sweetener), optional
Ice, for serving


Preparation

Step 1
In a blender, purée the cucumber, pineapple, lime juice and mint with 4 cups cold water. Taste; if it’s flat or you want more sweetness, add a tablespoon of sugar at a time until you are happy with the balance.

Step 2
Pour into a pitcher and refrigerate for 30 minutes (or up to 24 hours, though it’s best within the first few hours). Stir well and serve over ice.

Stovetop Chicken Satay with Creamy Peanut Sauce

Stovetop Chicken Satay with Creamy Peanut Sauce

SHOPPING LIST:

Fish sauce
Lemongrass
Chicken breasts
Limes
Garlic

Peanut butter
Coconut milk, extra for coconut rice
Red bell pepper
Scallions

Cilantro
Broccoli
Optional: cucumber

Reference Recipes:

Peanut Sauce (NYT Cooking)

Chicken Satay (Serious Eats)

Ingredients

Chicken & Marinade (for 2 lb chicken)

4 tablespoons vegetable oil
4 tablespoons fish sauce (e.g., Red Boat)
4 tablespoons palm sugar or light brown sugar
2 tablespoons freshly squeezed lime juice (about 2 limes)
2 tablespoons tamari (or soy sauce)
2 teaspoons ground turmeric
4 teaspoons freshly minced garlic (about 4 medium cloves)
2 teaspoons ground coriander
2 teaspoons Sriracha
2 stalks lemongrass, cut into 3-inch pieces and lightly smashed with the back of a knife
Use only the bottom ~⅔ of each stalk (the tender, pale portion). Discard the tough green tops.
2 lb skinless, boneless chicken breasts, sliced lengthwise into ½-inch strips


Peanut Sauce (double batch)

1 cup peanut butter (any style)
4 tablespoons lime juice (from 2–4 limes)
2 tablespoons soy sauce
2–4 teaspoons Sriracha, to taste
2 teaspoons brown or granulated sugar
1 teaspoon prepared minced garlic or 2 small cloves, finely grated
1 cup coconut milk
½ cup warm water (add gradually)


Instructions
1. Marinate the Chicken
In a large bowl, whisk together the vegetable oil, fish sauce, sugar, lime juice, tamari, turmeric, garlic, coriander, and Sriracha.
Add the sliced chicken and the smashed lemongrass pieces.
Toss thoroughly to coat.

Marinating method:
Transfer to a large zip-top bag or cover the bowl.

Refrigerate for 1–2 hours, or up to overnight.
The lemongrass is for flavoring only and should be removed before cooking.

2. Make the Peanut Sauce

In a medium bowl or container, whisk together:
Peanut butter
Lime juice
Soy sauce
Sriracha
Sugar
Garlic
Coconut milk
Add warm water 1 tablespoon at a time, whisking until you reach your desired consistency:
Thicker for dipping
Thinner for drizzling or noodles
Taste and adjust lime, salt, heat, or sweetness as needed.
Storage:
Keeps in an airtight container in the refrigerator for up to 4 days. Re-thin with warm water before using.


3. Cook the Chicken (Stovetop)

You can use a flat griddle, cast-iron skillet, or large sauté pan.
Remove and discard the lemongrass pieces from the chicken.
Heat pan or griddle over medium-high heat and add a thin layer of neutral oil.
Arrange chicken in a single layer (cook in batches if needed).
Cook 3–4 minutes on the first side, undisturbed, until well caramelized.
Flip and cook 2–3 minutes on the second side, until cooked through.

Important tips:
The sugar in the marinade browns quickly.

Lower the heat slightly if the chicken starts to darken too fast.
Aim for deep caramelization without burning.


4. Serve

Serve hot with peanut sauce on the side or drizzled over the top.
Pairs well with:
Jasmine or coconut rice
Rice noodles
Steamed or stir-fried broccoli
Cucumber salad or quick-pickled vegetables like red bell peppers

GF Ube cake

Gluten-Free Ube Birthday Cake

original recipe here

Two Thick 8-Inch Layers
(Adapted for Bob’s Red Mill 1:1 GF Flour)

Ingredients

Ube Cake Batter

• 2¼ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour, spooned and leveled
• 2½ tsp baking powder
• ½ tsp salt
• 2 tsp ube extract
• ½ cup vegetable oil + 1 tbsp additional oil
• ½ cup milk, room temperature
• 8 large egg yolks, room temperature
• ⅓ cup granulated sugar
• 3.5 oz ube jam (about ½ cup), room temperature

Meringue

• 8 large egg whites, room temperature
• 1 tsp cream of tartar
• ¾ cup granulated sugar

Ube Swiss Meringue Buttercream

• 5 large egg whites
• 1¼ cups granulated sugar
• Pinch of salt
• 3–4 sticks unsalted butter, room temperature, cut into pieces
• 1+ tsp vanilla extract
• Ube extract, to taste (usually about 3 tsp)

Instructions

Prepare the Pans
Preheat oven to 350°F (175°C).

1. Line the bottoms of two 8-inch round cake pans with parchment paper.
2. Lightly grease the sides of the pans. Set aside.

Make the Cake Batter

1. In a medium bowl, sift together the GF flour, baking powder, and salt. Set aside.
2. In a small bowl or measuring cup, whisk together the ube extract, vegetable oil, and milk. Set aside.
3. In a large bowl, beat the egg yolks on medium-high speed while gradually adding the ⅓ cup sugar (about 1 tsp at a time).
4. Beat for 7–8 minutes, until pale, thick, and fluffy.
5. Add the ube jam and beat until smooth and lump-free.
6. Add gel food coloring if using and mix until evenly colored.
7. Fold in the flour and milk mixtures in this order, folding gently after each addition:
• ⅓ of the flour
• ½ of the milk
• another ⅓ of the flour
• remaining milk
• remaining flour
8. Fold just until combined each time. Do not overmix.

Make the Meringue

1. In a clean, dry bowl, beat the egg whites on medium speed until foamy.
2. Add the cream of tartar and beat until very frothy.
3. Gradually add the ¾ cup sugar, about a heaping teaspoon at a time, and beat until stiff, glossy peaks form

Combine & Bake

1. Fold 1 cup of the meringue into the cake batter to lighten it.
2. Gently fold in the remaining meringue in two additions, using slow, wide folds until fully blended and no streaks remain.
3. Divide the batter evenly between the prepared pans and smooth the tops.
4. Bake for 25–30 minutes, checking at 25 minutes.
5. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs.
6. Remove from the oven and immediately invert the pans onto a cooling rack.
7. Cool completely upside down.

Swiss Meringue Buttercream here

For best texture and clean slices, refrigerate the assembled cake for 30–60 minutes, then bring to room temperature before serving.

Gluten Free Brownies

Gluten-Free Brownies (recipe here)

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 tbsp vanilla extract

3/4 cup gluten-free flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Chocolate chips 

Instructions
Preheat oven to 350ºF.

Spray 8×8 square baking pan with gluten-free non-stick cooking spray

 
In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.

Add in eggs one at a time and mix until fully combined.

In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.

Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.

Add chocolate chips

Pour the brownie batter to 8×8 sized baking pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean.

 
Remove brownies and allow to cool completely. Enjoy!