Gluten Free Chewy Chocolate Chip Cookies

Soft and Chewy or thick and cakey? Everyone has their preference when it comes to chocolate chip cookies. Move over “What is the meaning of life?” the question on everyone’s lips should be “How do I make the perfect cookie?”

Now admittedly, when I first made these cookies, I was not actually a fan. They spread out a bit more than I had planned. Do not space them too closely together, you will get one large cookie. Or do place them close together if that sounds like heaven to you. But after eating one, or two, or three… Ok, I ate 6 of them, they have fast become my favourite cookie. Now say what you what about white chocolate not really being chocolate, it isn’t really but that’s not what I’m here to talk about, but I bloody love it in cookies. You will also notice that the recipe calls for gluten free flour, yes, I was making these for the coeliac in my family, who gave them a big thumbs up! Don’t fear though, the gluten free flour can easy be replaced with regular all purpose flour.

Unlike many cookie recipes, these are not chilled in the fridge or freezer before baking and that is for a good reason, we WANT these to spread. But don’t take that as meaning they are going to be crunchy, they were perfectly chewy.

If you are making these to take to an event etc, make more than one batch because if you are like me, one batch wont even make it to the car

 

Gluten Free Chewy Chocolate Cookies

  • Difficulty: easy
  • Print

 

Ingredients

125g Butter, Chopped, Room Temperature

2 tsp Vanilla essence

100g Firmly-packed Brown Sugar

100g Castor Sugar

1 egg

185g Gluten Free Flour Blend (make sure to check that xanthan gum/vegetable gum 415 has been included)

1 tsp Baking Soda

1 tsp Baking Powder

20g cocoa powder

125g White Chocolate Chips

125g Dark Chocolate Chips

Directions

1)Preheat oven to 170°C and grease or line a tray with baking paper.

2) In a standing mixer, combine butter and both sugars. Beat for 5 minutes until fluffy.

3) Add vanilla essence and egg. Combine.

4) Sift together the dry ingredients and with the mixer on low, slowly add into the butter mixture.

5) Roll heaped teaspoon-sized balls of mixture and place on tray, press lightly with a fork

6) Bake for 8 minutes

7) Remove from oven and let cool for 10 minutes before moving onto a cooling rack. The cookies will be very soft straight out of the oven and will fall apart if moved too early.

 

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