Gluten free Bakery Style Chocolate Chip Cookies
Remember when you could just grab a cookie at the bakery? Well with this recipe you'll never have to go without again. Literally the best soft and chewy cookies you'll eat.
Equipment
- 2 baking trays
Ingredients
- 150 g softened butter
- 80 g soft brown sugar
- 70 g golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 200 g gluten free plain flour
- 1/4 tsp xantham gum
- 1/2 tsp salt
- 1/2 tsp baking powder
- 100-150 grams chocolate chips
Instructions
- Beat the softened butter and sugar together using an electric whisk until pale, light and fluffy.
- Add in the egg and vanilla extract and beat once more.
- In a separate bowl, mix the gluten free flour, xantham gum, 100g of the chocolate chips, salt and baking powder together and fold into your wet ingredients. Try not to overwork the dough as it can go stiff.
- Cover the bowl with clingfilm and chill in the fridge for 40 minutes or leave overnight.
- Towards the end of the chilling time, preheat the oven to 160℃ Fan and line two baking trays with greaseproof paper.
- Take out the cookie dough, roll into golf ball sized balls and space them out onto the baking trays as the cookies with spread.
- Poke a few extra chocolate chips on top before going in the oven.
- Bake in the preheated oven for 15 minutes or until cooked and golden.
- Remove from the oven and leave to cool on the baking trays.