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..
Yes indeed there are such wonderful things as the perfect gluten free chocolate chip muffins and this recipe is possibly one of the best. Bragging I know but it works and it works really well.
They are light and airy just as muffins should be and with the reduced sugar quantity, still full of just the right amount of sweetness with your morning beverage or for an afternoon pick me up. Please ….. give them a try and let me know how you get on 🙂
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.