What’s for breakfast during quarantine? Miss Grey’s take on the Cookie Factory favorite and it can be made gluten free to boot.

Cookie Ingredients:

  • 2 c all-purpose gluten free flour (all-purpose flour works great if on hand)
  • 1 tsp baking soda
  • 1 tsp sea salt 
  • 1 stick butter, softened
  • 3/4 c granulated suger
  • 1 c brown sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1 bag semi-sweet chocolate chips

Cookie Method:

  • Line a baking sheet with parchment paper.
  • In a medium bowl, combine flour, baking soda and salt. Mix and set aside.
  • In a mixing bowl, cream butter and sugar on medium speed ~ 4 minutes.
  • Add vanilla and eggs, beating until incorporated.
  • Turn off the mixer and add in the flour mixture. Slowly and on low speed turn mixer back on, working up to medium speed.
  • Drop in the chocolate chips and mix to combine. 
  • Scoop out the dough into balls and put on a plate in the fridge ~ 30 mim. Preheat oven to 375 degrees.
  • Place dough balls on the baking sheet and cook for 10 minutes. Move to rack to cool.

Butter Cream Ingredients:

  • 1 cup butter (softened)
  • 3 – 4 cups powdered sugar (sifted)
  • 1 tablespoon vanilla
  • Pinch salt
  • 2-3 tablespoons heavy whipping cream

Butter Cream Instructions:

  • Beat butter with hand mixer on medium ~ 3 min.
  • Add 3 cups of the powdered sugar 1/2 a cup at a time, and beat until well-combined. 
  • Add vanilla and a pinch of salt and beat until well-combined.
  • Add 2 tablespoons cream, and beat until combined. 
  • If necessary, continue adding powdered sugar 1/4 cup at a time or cream 1 teaspoon at a time until you reach desired consistency.


Once cookies have cooled and butter cream has stood in fridge ~ 15 min., marry two cookies with a generous layer of butter cream in the middle. Dunking in milk is highly recommended. 

Recipe Credit:

The Best Homemade Chocolate Chip Cookies

Vanilla Butter Cream Frosting


Pictured: Our family just before our first breakfast.