So yummy are you ready?
So there are two types of cookie lovers those who love crunchy on the edge and soft in the centre and those who just love that crisp, crunch all the way through. I am most definitely the crisp crunch girl. So with that said you can decide how you want to prepare these cookies depending on what kind of a cookie lover you are.
For the crisp lover: Once your dough is done I like to roll it in balls dependent on the size of cookie I want. Then flatten it down on the greased tray. I flatten it down a bit thicker than the thickness I want the cookie to come out once baked because it expands and flattens further.
The softer centre lover (gooey) : Roll into a ball and don’t flatten it, it will flatten in the oven as it bakes and will come out crisper on the edges but allow for a softer gooey centre.
For the chocolate chips you can get creative, you can add different types of chocolate. I love using vanilla chocolate slab and cutting it into small chunks it adds a different type of flavour and subtle sweetness to the mix. You could add different type of chocolate sweets, get creative.
Store them in an airtight container once baked to keep them crisp and fresh tasting. But mine never make it there, they are so yummy.
Ok enough chat let’s get right into it.
Prep time: 15 min
Baking time: 10-12 min depending on crisp you want
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 120g butter
- 1 large egg
- 1tsp vanilla essence
- 300g gluten free plain flour
- 1/2 tsp salt
- 1/2 tsp bicarb
- 160g choc chips ( you can always add more)
Preheat oven, set on 180 degrees . Beat in the sugar, softened butter until smooth add egg, you can use a wooden spoon. Then add in the vanilla essence blend well and make sure that you don’t have any butter lumps. In a separate bowl add flour , salt, bicarb. Add in your dry ingredients to the butter sugar mixture bit by bit . To really get into it you can use your hands to ensure that the flour blends in well to the wet mixture and doesn’t remain too crumbly. After blending in add your chocolate chips. You can get creative with the chocolate chips I love mixing vanilla and chocolate just for some extra flavour. If you feel like you have not achieved a doughy consistency then you could add a bit more butter. This is because there are different types of gluten free plain flour blends and some require more moisture than others. Once you have mixed your dough then roll the entire batch into a huge ball, put it in cling wrap and then in the fridge for an hour or so. You could also roll it into a log to make the shaping process faster because you could use a sharp knife to slice it into portions instead of rolling it into small balls before baking. whichever way works for you. place your dough on your greased tray and pop them in the oven.
Let it sit in the fridge for about an hour, it could even be stored in the freezer (already rolled) for impromptu cookie craving days or when you have guests coming through. Just ensure that once you remove them from the freezer that you let them thaw then pop them in the oven. Plus usually if your the only gluten intolerant person in the house its a great way to store the remainder dough if you know you won’t finish all that cookie goodness by yourself .
Yum thank me later !
Thanks for reading unblushing readers, Let me know how you find this recipe. Also share your comments and any questions you may have for me.
xoxo Ms. Unblushing by Kim