Basically, all of my recipes are Gluten free as it has gotten an habit in the family to use only gluten free flour. I found that it makes almost no difference at all in most cake recipes but when it comes to cookies or pie crusts it’s very difficult to adapt. So I tried a bunch of gluten free cookie recipes but most turned out crumply and tasting like wet sand… Until I found this recipe from the Minimalist Baker http://minimalistbaker.com/soft-chewy-gluten-free-chocolate-chip-cookies/. The cookies turned out just as she promised; soft in the center with a delicious crispy edge! I made almost no change to the original recipe except that I cut a bar of chocolate into chunks as it tastes much better that pre-made, store bought, chocolate chips or chunks.
I double the recipes to make 26 medium sized cookies.
- 152g Brown granulated sugar
- 8gr Vanilla sugar
- 112g Butter (room temperature)
- 1 Big egg
- 180gr Gluten free flour (I use Schär all purpose)
- A pinch of sea salt
- 180gr Chocolate chunks
- Cut a bar of chocolate with a knife into chunks
- Cream together soft butter and sugar
- Add the egg and mix until well incorporated
- Add flour and salt
- Add the chocolate chunks and mix well. You will need some muscle as the dough will a bit though at this stage.
- Put the dough in the fridge for 30 minutes and preheat oven to 180°c
- Drop 6 spoonful of dough on a lined baking tray and bake for 10-12 minutes until edges are light brown and the center is golden.