Gluten-Free Soft Chocolate Chip Cookies

Step 1

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Step 2

, In a large bowl, beat together the butter, sugars, honey, vanilla, salt, baking soda, and baking powder until smooth.

Step 3

, Beat in the vinegar, egg, and milk.

Step 4

, Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Step 5

, Stir the flour into the cookie dough. Add the chocolate chips, mixing just until combined; start with 2 cups chips, adding up to an additional 2/3 cup if you like your cookies really "chippy."

Step 6

, Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 7 dozen 2" cookies.

Step 7

, Bake the cookies for 12 to 14 minutes (9 to 11 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.

Step 8

, Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.

Step 9

, Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.