Ingredients

• 2½ cups EGFG gluten-free flour blend* (325 g)
• ⅔ cup teff flour (70 g)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter at room temperature
• ¾ cup white sugar
• ¾ cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups chocolate chips
• ½ cup chopped hazelnuts optional

Directions

1. In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl of a stand mixer on high speed cream butter until smooth.
3. Add sugars and continue beating until light and fluffy, about 3 minutes and stopping to scrape down the sides of the bowl.
4. Add eggs and vanilla, and beat until smooth.
5. Add flour mixture until combined evenly.
6. Add chocolate chips and nuts (optional). Beat until combined.
7. Cover and refrigerate letting cookie dough rest for 30 minutes or overnight.
8. Preheat oven to 350°F.
9. Make dough balls using a small portion scoop. My preference is the 1½ tablespoon size.
10. Place cookies on a cookie sheet at least 2 inches apart. Bake for 11-13 minutes until golden brown and the edges are set.
11. Cool cookies on the baking sheet for 2-3 minutes then transfer to a wire rack. Cool completely before storing.
12. Store in airtight containers for maximum freshness.
13. Baking Tip: Rotate the cookie sheet halfway through baking time if your oven browns the cookies unevenly.