GLUTEN FREE CHOC CHIP COOKIES
These cookies have been loved by soooo many, I have been baking them for years. With a crisp exterior, chewy centre, and loaded with gigantic dark and milk choc chips, they prove time and time again to be an absolute favourite. Perfect warm, room temperature or even straight from the fridge.
Ingredients
Method
Equipment: stand mixer with paddle attachment (or hand held beaters), big bowl, 2-4 large baking trays (35 x 25cm).
Dough
Place the butter in the bowl of a stand mixer, or into a large bowl if using hand-held beaters. Beat the butter until smooth, about 1 minute.
Add the sugar and beat for a further 2-3 minutes, scraping the sides of the bowl a couple times. Careful not to go too far, you don’t want to aerate it to a frosting state, it should be slightly grainy but well emulsified. Add the vanilla and salt, mix for another minute.
Add the eggs one at a time, scraping the sides of the bowl between each additional egg. It’s important that the egg is fully incorporated before adding the next one. Set aside once the batter looks smooth and well mixed.
In a separate bowl, combine the flours and bi carb, whisk well.
Add the half the dries to the dough mixture (if a stand mixer bowl wont be big enough, transfer the dough to a large bowl). Using a stiff spatula, mix the batter well until there are just a few flour streaks visible. This will take a couple minutes, be gentle, otherwise you’ll end up with flour all over the counter.
Repeat with the remaining dries, continue mixing until all flour is invisible.
Add the chocolate chips and mix. Cover the bowl very well with clingfilm and allow to set in the fridge overnight. If you just can't wait, you can refrigerate for a minimum of 2 hours.
Bake
Preheat the oven to 175 degrees Celsius Fan Force.
Line 2 - 4 trays with baking paper.
Pinch a large clump of dough (100g) and using your hands roll into a cylindric tube. Put one hand on top of the tube, and one on the bottom, and press together, creating a plump round disc. Place 6 cookies per tray, sprinkle with flakey salt and bake for 10 – 15 minutes, just watch and remove once they are golden… depending on your oven, it could take as little as 10 minutes, or as long as 15.
Allow to cool for at least 30 minutes before devouring.
Dough needs to rest minimum 2 hours, or ideally overnight.
Makes 18 extra large cookies
250g butter
200g caster sugar
230g brown sugar
400g milk & dark choc chips
2 large eggs
1 teaspoon vanilla
1 teaspoon salt
300g gluten free self raising flour
250g gluten free plain flour
8g bicarb