Thursday, August 10, 2017

Chocolate Chip Cookies

The recipe is from The Happy Coeliac. There was salt in the original recipe, but I have removed it.

115g butter (room temp)
75g soft brown sugar
75g sugar
1 egg
1 tsp vanilla extract
140g Dove Farm Gluten Free plain flour
1/2 tsp sodium bicarbonate
100g chocolate (either cut into small chunks, or chocolate chips)

Preheat the oven to 190C.

Cream the butter and sugars. Beat in the egg and vanilla extract. Sift in the flour and sodium bicarbonate. Mix well. Stir in the chocolate chunks or chip.

Place spoonfuls of the cookie dough onto a non-stick baking sheet and bake for 8-10 minutes. Remove from the oven, and let the cookies cool for a few minutes before transferring to a cooling rack. 

There was no sodium bicarbonate in the house, so I used SR flour instead of plain plus bicarb. 

My cookie sheets are old, and cheap. When they are hot they buckle a little. This caused the cooking cookie dough to run into the centre and make a mega-monster cookie. If the cookie had been smaller, there would have been more slightly crispy edgy stuff, more chewy bits, and a whole lot less goo. Tasty goo.

Impatience was also a factor in creating tasty goo. The second batch cooked far better than the first, as they cooked at the correct temperature. One of the cookies managed to remain separate from the mega-monster cookie. It was really lovely. More cookies like that one would be great!

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