My absolute favourite dessert is a really good, chewy chocolate chip cookie. Lately I have been experimenting with Cup4Cup Gluten Free Flour and honestly, you would not ever know these cookies were gluten free. As with all cookies, there are a few tricks and tips to keeping them chewy and soft, I have included those at the end of the recipe. Follow this exactly, and you will not be disappointed!!
Preheat oven to 350 degrees
Yields 18 cookies
1 1/2 cups of cup4cup gluten free flour blend
1/2 tsp of baking soda
Generous pinch of Maldons sea salt
1/2 cup of dark brown sugar
1/2 cup white sugar
1 stick of butter + 1/8 cup of butter, room temperature
1 large egg, room temperature
2 tsp vanilla, room temperature
3/4 cup of dark chocolate chips/chunks
1. Blend together flour, baking soda and salt. Set aside.
2. Put butter in a mixing bowl, and blend for 1 minute, add the sugars and egg. Blend until light and fluffy – about 3 minutes. Scape down the sides to make sure everything is incorporated. Add vanilla – blend until smooth.
3. Add the flour mix, blend until fully incorporated.
4. Stir in the chocolate.
5. Put the batter into the fridge for 30 minutes. This will stiffen the batter and make it easier to handle and slower to bake. Take it out and form 18 round balls of dough. Bake in 2 batches for 12 minutes. Put the rest of the cookie dough balls back in the fridge until you are ready to bake them. Check on the cookies at about 10 min. to be sure they do not get over cooked.
The cookies will done when they are brown around the edges, and look a little under cooked in the middle. Leave them on the tray to cool. I usually put the next sheet of cookies into the oven, and let the first batch cool for 10 minutes before transferring them to a cooling rack. This allows the bottoms to cook a little more but leaves the center soft and chewy!
Have all ingredients at room temperature before starting
Chocolate – I like a good dark chocolate. You want something with lots of flavour so, buy the best you can.
Flour – Cup4Cup is expensive, but it works really well. I don’t have the patience, or knowledge to create my own blend, and I have found this one is so good you really wouldn’t know it wasn’t regular flour.
Dark chocolate, white chocolate, sun dried cranberries – this one is a huge hit with my family and friends. When I make them this way, I just free pour the chocolate and berries and they overtake the batter. Its delicious.
If they are going to last more than the day in your house, freeze them. I do this with all cookies, not just gluten free ones.