Today I’m really excited to share with you my recipe for Gluten Free American Style Chocolate Chip Cookies!
I’ve been having really bad cookie cravings since I caught a whiff of freshly baked cookies wafting out from Millie’s Cookies while I was walking around Westfield a few weeks ago…
I know you can buy gluten free cookies from the supermarket, but they’re not the same! You might think I am being picky, but supermarket versions are rather chunky and crunchy, not soft and chewy like the ones you can buy freshly made from bakeries.
I decided the only thing for it was to make my own and although I haven’t had a proper cookie in over three years, these cookies are exactly like what I remember! They have a slightly crunchy outside and a lovely soft and chewy centre bursting with chocolate chips.
The trick to making the best chocolate chip cookies to make sure you don’t over bake them. I accidentally over baked the first few which made them a bit too hard, but if you take them out of the oven while they are still quite soft and leave them to set on the baking tray your cookies will retain their chewy centre.
Gluten Free American Style Chocolate Chip Cookies – GF/DF options
175g gluten free self raising flour
100g rice flour
2 tsp cornflour
A pinch of salt
150g butter, melted (or dairy free alternative like Stork Baking Block)
125g caster sugar
75g light brown sugar
2 tsp vanilla extract
2 egg yolks
1 tbsp milk
150g milk or dark chocolate chips (or dairy free alternative)
1. In a large bowl, mix together the flours and the sugar.
2. Add the melted butter, vanilla extract, egg yolks and milk. Mix until all the ingredients are combined then fold through the chocolate chips.
3. Wrap the cookie dough in cling film, then chill the dough in the fridge for a few hours until it has firmed up.
4. Heat oven to 180 C/160 fan/gas mark 3.
5. Line two large baking trays with baking parchment.
6. Separate the dough into pieces that weigh approximately 35g each and roll each one into a ball shape.
7. Place the balls of dough on the prepared baking trays making sure you leave room for the cookies to spread out as they bake.
8. Bake the cookies for 12 – 15 minutes. The cookies should be golden brown and will remain quite soft – don’t be tempted to bake them for longer. If the cookies have puffed up a bit, gently press them down with your fingers a few times towards the end of the bake so you don’t end up with cookies which are too dense and cake like.
9. Leave the cookies to firm up on the baking tray then carefully transfer them to a wire rack to cool completely.
Tis almost the season to be jolly, so I will have plenty of Christmas recipes coming real soon. In the meantime, come and follow me over on Instagram or Facebook to see what else I’m getting up to!