Gluten-Free Chocolate Chip Cookies
Makes 15-20 big cookies or 25-30 smaller ones
NB: Jemma’s recipe involves freezing the cookie dough for a couple of hours before baking; you can skip this step, but it’s quite a good technique if you’re into getting your bakes nice and uniform in size.
- 225g unsalted butter (softened)
- 200g soft dark brown sugar
- 1 tsp vanilla extract
- 2 large free-range eggs (at room temperature)
- 270g gluten-free plain flour (I used Dove’s Farm – but you should be fine with any all-purpose mix that has xantham gum in it)
- 1 tsp baking powder
- 1/2 tsp salt
- 250g chocolate chips
- Cream the butter with the sugar using an electric whisk or stand mixer for about a minute until pale and light. Add a teaspoon of vanilla extract and mix for a further ten seconds.
- Add your two eggs one at a time, including a spoonful of flour with each one to prevent any curdling. Be careful not to over mix at this stage; once the mixture has come together, add the rest of your flour, along with the baking powder and salt, and mix until just incorporated. Once the mixture has come together, gently fold in your chocolate chips until well-distributed.
- Get a sheet of clingfilm and arrange the cookie dough in an even tube along its centre. Wrap up the dough and place in the freezer for two hours. (If your freezer shelf isn’t big enough, you can just do this in two tubes.)
- Preheat the oven to 175°C fan, and line two baking sheets with greaseproof paper. Get your frozen cookie mixture out of the freezer and unwrap it. Then, using a sharp knife, put notches along the cookie roll at even intervals, the size of which depending on how big a cookie you want to make. Once you’re satisfied with the spacing, go ahead and slice the tube of cookie dough up evenly.
- Arrange the cookie slices evenly on the baking sheets, spaced reasonably far apart – they’ll spread a lot when you’re baking them and you don’t want to end up with one giant cookie!
- Bake the cookies in batches for 10 to 15 minutes. Check them after 10 minutes; as soon as they’re softly golden brown around the edges, you want to take them out as they’ll cook a bit more and harden up as they cool.
- Leave to cool as long as you can bear to, and then tuck in; you have to weigh the risk of snapping them if you try and move them too soon against the pleasure of eating them while they’re still warm and oven-fresh. ^^
And there you have it – easy, delicious, gluten-free cookies. Perfect with a cup of tea or coffee on a lazy weekend at home. 😎🍪