Adapted from our 13 year old Betty Crocker cookbook.
1/4 cup + 2 tbsp. granulated sugar
1/4 cup +2 tbsp. packed brown sugar
1 1/4 cups gluten free flour blend
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz.) semisweet chocolate chips
Mix sugars together and place in a BNTO. Mix flour, baking soda, salt, and chocolate chips in a bowl and funnel into a pint and a half size mason jar. Set the sugars in and close. Write the instructions as seen above on a card and tie or tape it to the jar and you’re good to go! The sugars can be mixed in with the rest of the ingredients, but creaming the butter with them will yeild a better cookie.