Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!
One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.
You will need to let them sit in the fridge for about an hour so you can plan this when making them..
Get your Irish on by making these great chocolate cookies which are packed full of green candies such as M&M’s and Mini Eggs. I did wonder could I get white and orange M&M’s to really fly the flag (get it? ha ha) but it was becoming expensive and time consuming to try and locate them but if you’re in a position to get them … wouldn’t it be so great!
I didn’t go with mint flavoured M&M’s as it might not appeal to everyone and they can be bit strong, but what I did do is to mix the type of M&M’s to add a surprise element to my cookies so in some bites it’s chocolate, some are crispy, some with peanut and some salted caramel – went down a major treat! People’s faces when they bit into a salted caramel … fantastic!
I’m always trying out chocolate cookie recipes to see if I can better the ones I already have listed here. I can’t say I find better ones, just different. Different is good and I have very willing testers!
Here are the other recipes for you to try: https://www.cozebakes.com/2016/07/19/soft-chewy-chocolate-chip-cookies/
Gluten Free: https://www.cozebakes.com/2018/03/06/gluten-free-chocolate-chip-cookies/
This latest one is a basic cookie dough recipe and you can add any mixture of what rocks your boat to make them special.
I’ll list some options in the recipe for you to choose from … or try them all 😊
I recently bought the lovely Val Stones’ book, The Cake Whisperer and there are some great home baking recipes in it which are tried and tested over many years. I loved Val on GBBO when she said she listened to her cakes to see if they were baked through. She came across such a lovely, warm person who really loved baking and those she baked for.
This recipe is originally for Ginger & Cinnamon Cookies and I’ve made both the original version plus I’ve made a Chocolate Chip & Cinnamon version too. Both are really delicious and went down very well with everyone. I converted them to gluten free so everybody at cozebakes could enjoy them and no one noticed the difference so that’s always a good sign. I’ve put the regular and gluten free versions in the ingredients.
In honour of the 2018 Great British Bake Off season, I made these fantastically indulgent cookies for the first episode, Biscuit Week!
Not enough to have them full of chocolate chips, they are also full of delicious M&Ms for extra oomph! They are big cookies people ….. BIG cookies. There’s nothing delicate here. Just saying …
I reduced the sugar in them as you use two types of sugar and then you’re adding chocolate chips and M&M’s but wait, they have lots of wholesome oats in them so there’s the healthy ingredients 🙂
It’s hard to get a good gluten free biscuit recipe that tastes really good and this one seemed worth a go. I’m really glad I tried them as they are ridiculously easy to make and I also feel that the sugar quantity can be greatly reduced while still getting a delicious and decadent chocolate chip cookies to enjoy.
If you like a sweet biscuit or maybe if you are making them for a sweet tooth person then by all means use the full sugar quota but I would be happy to reduce by half. There’s quite a chocolate hit off these too which is a nice surprise as sometimes gluten free biscuits can lack in a flavour hit and all you taste is sugar.
Depending on how much you like your chocolate hit, use either milk or dark chocolate chips.
When I made this recipe, honestly, I almost had to say a Novena after eating one! They are positively heavenly and sinful all at the same time. I saw the recipe on a great blog, My Baking Addiction and though they are a little messy to make, it’s worth it! Forget the diet for these Rolo Cookies!
I was shopping and saw there was a special offer on Cadbury’s Chocolate Mint Crisp bars and figured I could do something with them. The vote was between cookies or brownies and the cookies won plus they are great for gifting too.
I found this recipe which uses eggs and egg yolk and gives them a nice chewy texture with crispy edges and knew the mint crisp pieces would be perfect in every bite.
This is a very traditional American style chocolate chip cookie recipe. The result is a soft, chewy cookie with crispy edges. I put them into an airtight container as soon as they are cool enough and that keeps them chewy. If you prefer, you can keep them out on the wire rack for longer to crisp up a bit more.
The recipe was given to me years ago from an American friend and I’ve converted the measurements to grams. == The only question you will be asked once you bake these is “can you make more!”