I don't own a sift, but I have a screen I usually use to rinse quinoa, this usually works if I just carefully stir over a big enough bowl.
Add 2 1/2 cups flour
Add...
1 1/2 cup sugar (I'm using madhava Coconut sugar, stevia would work too)
3/4 tsp baking soda
Stir through sift
Just left is some large granules and lumps
So I'm going to break up the big lumps then add to the flour mix since it won't go through the small wire mesh
Also the salt since it's a mix of big and small granules
1/2 teaspoon salt
I'm stirring and folding at least 20 times with a extra large spoon
Now for wet ingredients
1/2 cup melted (room temperature) butter
I just add two eggs to the butter
And 1 1/2 teaspoon of vanilla
In with the butter & eggs
Mix well
Then in the bowl I make kind of a nest
And pour in all butter mix
Fold in about 20 times pressing semi wet crumbles with the flour mix
BUT DO NOT OVERMIX!
By the 20th stir/fold you should add the chocolate chips
Your mix should look like the picture below when you're about to add the chips
I'm using ghirardelli because they don't put a lot of extra additives to their chips
I'm adding about 3/4ths the bag
Fold and additional 20-35 times no more than 40, or your cookies will fall flat
Should still be a little crumbly instead of sticky, but the really noticeable flour bits should be pressed into the wet.
Would look similar to the picture below
Cover and refridgerate for about an hour to solidify the butter and to stop the gluten from over developing
I refridgerate mine at least 2 hours
When you're ready to start your cookies, start to preheat your oven to 350F
Might I add getting one of these awesome cookie scoops ( looks like a miniature ice cream scoop) makes things so much easier!
And viola! Perfect portions!
Bake at 350F for 12-14 min
Your oven might cook differently than mine, check them at 12 min, if they still look the same color give them a couple min longer to golden brown.
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