Makes Two Big Cookies: * 3 tablespoons butter, softened to room temperature * 3 tablespoons packed brown sugar, light or dark * 1 ½ tablespoons white sugar * ½ teaspoon vanilla * 1 egg yolk * ½ cup gluten free flour blend, I used @kingarthurbaking Measure for Measure GF Flour * ¼ teaspoon baking soda * ¼ teaspoon kosher salt * ~¼ cup chocolate chips

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 2. In a medium bowl, stir together the softened butter and sugars until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla until well combined.  3. Stir in flour, baking soda, and salt. Then fold in the chocolate chips. You can pop the dough in the fridge for 10-15 minutes while the oven finished preheating. 4. Roll the dough into two balls and place on a baking sheet. I like to press a few extra chocolate chips in the tops for extra pretty cookies. (These are THICK cookies. If you want thinner cookies, you can shape the dough into more a ‘hockey puck’ disc shape). 5. Bake for 12–14 minutes - until the edges are golden and set and the centers are just getting set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences. 6. Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!