It's finally time to share my *secret* cookie recipe. There's nothing fancy about it, no crazy, hard to find ingredients - in fact this recipe is easy, quick, and a guaranteed crowd-pleaser. Takes 1 hour. Makes about 20 cookies.
Self proclaimed chocolate chip cookie goodesss of the gluten world - one of the first things I though of after my coeliac diagnosis was, "how the heck am I going to continue my reign now?". Unfortunately, it's not as easy as switching the flour to the gluten free version, as it will end up dry and crumbly. This recipe that I've developed aims to get the golden crunchiness on the outside, but soft and chewy on the inside with dark bitter chocolate chunks to cut up the sweetness.
One of the techniques you can use is heating up the butter in a saucepan. This gives it a slightly nutty and caramelised flavour - be careful not to burn it. While I say this recipe doesn't have any "hard-to-find" ingredients - it does contain one thing that may throw you off - Xanthan Gum. If you are new to gluten free cooking, I would recommend having a small container of this stuff handy, just to add into your baking when you are using a gluten free flour mix. It acts as a binder, like the gluten protein, and holds your baking together without becoming too heavy. Luckily, it can be found in most supermarkets in the Free From section, or you can get it from multiple places online. If you don't have it on hand - don't worry, you can still make this recipe without it, it will have a slightly more dry and crumbly texture. If you wanted to see what Xanthan Gum does for yourself, try this recipe with and without it, so you can see how it affects your cooking. Anyway - here's the recipe!
125 grams butter
1/4 cups white sugar
3/4 cups brown sugar
1 1/2 cups of gluten free flour
1/2 teaspoon of xanthan gum
1 teaspoon of baking powder
Pinch of salt
200 grams/a block of good quality dark chocolate (around 60-70%)
Melt butter in a pot over a low heat on the stove.
Whisk the butter in the pot until it starts to foam, then take it off to heat.
In a large bowl (preferably glass), cream butter, and sugars by hand. Then add egg and vanilla essence - mix until combined.
Sift in gluten free flour, xanthan gum, baking powder, and salt. Mix with a wooden spoon until just combined.
Roughly chop your choice of chocolate and add to bowl and give it a quick mix. Don't cut the chocolate too small, you want to make sure you have some good sized chunks!
Leave mixture to cool in the fridge for 30 minutes - 1 hour. This is to make it less sticky when you go to roll the mixture without adding anymore dry ingredients.
Heat oven to 200° celcius on bake. Line a tray with baking paper.
Once mixtures has cooled, roll dough into roughly golf sized balls, put on the pre-lined baking tray, and press down with a fork. Keep cookies at least an inch apart.
Bake for 12-15 minutes, or until golden. Enjoy!