Crispy with large molten chocolate chunks. These are my two ‘must haves’ for any gluten free recipe for chocolate chip cookies. Universally appealing and loved by all, my best ever chocolate chip cookies are simply irresistible.
I have used equal parts of white to brown sugar to deliver the perfect balance of crispness from the white sugar and caramel tones from the brown sugar. A 1:1 ratio of white to brown sugar is critical to achieve the perfect balance in texture and flavour.
I’ve prepared my cookies with 70% dark chocolate but feel free to use milk chocolate if you prefer a sweeter cookie. Chop a high quality chocolate block into large chunks as opposed to using store bought chocolate baking drops which tend to be inferior in quality and don’t deliver large chunky bites of chocolate.
When rolling your cookie dough flatten each ball into thin flat round discs. The size and shape of the dough dictates the spread of the cookie so keep them small and flat for a thin and crispy texture.
Now all you have to do is put the kettle on and get dunking!
- 180g unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1¾ cups plain gluten free flour*
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp sea salt flakes
- 200g 70% dark chocolate OR milk chocolate, chopped
- *I use Bob's Red Mill 1 to 1 plain gluten free baking flour (packaging has blue label)
- Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter and sugar for about 3 minutes until pale and fluffy. Scrape the sides of the bowl, add egg and vanilla and beat for a further minute.
- Add all sifted dry ingredients and beat until just combined.
- Add chopped chocolate and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
- Bake for 12-15 minutes until golden. Cool on tray.
- Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
- Mix butter and sugar in Thermomix 30 sec/speed 6. Scrape the sides of the bowl, add egg and vanilla and mix 5 sec/speed 5.
- Add all sifted dry ingredients and mix 10 sec/speed 5.
- Add chopped chocolate and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
- Bake for 12-15 minutes until golden. Cool on tray.
LOVE your photography.
thank you
Thank you. This is the first time I have baked gluten free biscuits and they have held their shape – yeah!
Sally I’m so happy to hear that! Enjoy xxx PS. Try the Triple Chocolate ones next they are my fav.