There are few pleasures in life as wonderful as Chocolate Chip Cookies. Because of my gluten allergy I did not have them for an entire decade unless they were made with awful gluten-free flour, which usually makes things like cookies taste like cardboard. The substitution of safe flours like spelt, einkorn, kamut, or emmer wheat can help anyone with gluten sensitivity (not celiac disease) enjoy cookies once again.

CHOCOLATE CHIP COOKIES

4 cups flour (einkorn, spelt, kamut)
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups butter, very soft but not melted
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 tsp sea salt
2 cups chocolate chips

Preheat oven to 375˚ F (190˚ C). In a large bowl mix butter, sugar, and brown sugar and cream together until slightly fluffy. Add eggs, vanilla, and salt and mix until blended. In the same bowl add flour, baking powder, and baking soda, first gently mix together these dry ingredients then begin mixing into the wet ingredients below. Many baking directions suggest to mix dry and wet ingredients separately, but mixing them in the same bowl this way will not produce any different results since it all gets mixed together in the end, but you can use separate bowls if you desire.

Once batter has come together fold in chocolate chips.

Scoop cookie dough in 1-inch diameter balls and place onto a cookie sheet lined with parchment paper. Bake in oven about 15-17 minutes until the edges just start to brown. Remove from oven and allow to cool on the counter.