What’s for breakfast during quarantine? Miss Grey’s take on the Cookie Factory favorite and it can be made gluten free to boot.
- 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
- 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.
Pictured: Our family just before our first breakfast.