Stand mixer with paddle attachments and mixing bowl
Non stick cooking spray
Container with lid
Disposable cookie sheets
Wooden spoon to mix chocolate chips into cookie dough so you don’t ruin your mixer
Metal cooling rack
1 cup butter or two sticks
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 large eggs
2 1/3 cups Pillsbury gluten free flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chocolate chips

1 cup butter or two sticks 1 cup brown sugar, firmly packed 1/2 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon salt 2 large eggs 2 1/3 cups Pillsbury gluten free flour 1 teaspoon baking powder 1 teaspoon baking soda 2 cup s chocolate chips

Beat the butter, sugars, vanilla and salt till fluffy.
Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.
Whisk together the flour , baking powder, and baking soda.
Beat the dry ingredients into the butter mixture, then blend in the chocolate chips again, scrape the bottom and sides of the bowl to be sure everything is well blended.
Cover the bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat the oven to 350°F or 180 c lightly grease a couple of disposable baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.
Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.
Yield: 3 dozen cookies