(I mean... this should be, and gluten-sensitive people in my life have been fine, but I make no claims on Ghirardelli's behalf...)

Ingredients

1 1/3 cups all-purpose Bobs Red Mill gluten free flour (if using standard gluten free flour, Xanthan Gum may be required as per flour's instructions) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted (or salted) butter, softened 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons packed brown sugar 1/2 teaspoon vanilla extract 1 tablespoon honey 1 large egg 3/4 cup Ghirardelli semi-sweet chocolate chips 3-5 full-size Ghirardelli caramel chocolate squares Flake salt (or plain sea salt)

Ingredients (Double)

2 2/3 cups all-purpose Bobs Red Mill 1-to-1 gluten free flour (if using standard gluten free flour, Xanthan Gum may be required as per flour's instructions) 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) salted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 tablespoons honey 2 large eggs 1 1/2(ish) cups Ghirardelli semi-sweet chocolate chips 6-10 full-size Ghirardelli caramel chocolate squares Flake salt (or plain sea salt)

Directions

  1. Let eggs and butter reach room temperature. This is to ensure the right consistency when mixing.
  2. In a large bowl, sift:
    1. Flour
    2. Baking soda
    3. Salt
  3. In a separate bowl of a stand mixer, beat the following until creamy:
    1. Butter
    2. Granulated sugar
    3. Brown sugar
    4. Vanilla Extract
    5. Honey
  4. Add egg, beating well.
  5. Gradually beat in flour mixture. Try not to get it all over the kitchen, your shirt, and your pants.
  6. Stir in chocolate chips.
  7. Refrigerate dough for 30+ minutes (up to a day)
  8. Preheat oven to 375ºF.
  9. Drop by rounded tablespoon onto ungreased baking sheets.
  10. Cut Ghirardelli caramel chocolate squares into quarters, one per cookie.
  11. Wrap each cookie completely around a quarter of a square. Round the cookie dough.
  12. Bake for 9-10 minutes (until properly baked golden brown).
  13. Remove and immediately sprinkle with flake salt.