– organic butter melted (recommended grass fed, ghee or vegan butter) – organic brown sugar or coconut sugar – organic sugar – egg – vanilla extract – baking soda – pink Himalayan salt – gluten-free flour mix – potato starch – chocolate chips
– Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
– In a large bowl, using an electric mixer on low speed, cream the melted butter, brown sugar, and organic sugar together. Beat in the egg and vanilla until combined. Add the flour, potato starch, baking soda, and salt and beat just until well combined. Stir in the chocolate chips.
– Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour or overnight. – Using a large cookie dough scoop, drop about ¼ cup of dough per cookie and arrange about 2 inches apart on the prepared baking sheet.
– Bake until slightly browned, about 11-15 minutes. Let cool for 10 minutes, then transfer to a wire rack to cool completely.