Joana Doce

Easy, Delicious, Gluten - Free Recipes Anyone Can Make

Jul 13

Gluten-Free Chocolate Chip Cookies

Ingredients:

  • 100 g walnuts (chopped, skin removed)

  • 400 g milk chocolate chips

  • 230 g cold butter, cubed

  • 160 g caster sugar

  • 160 g soft light brown sugar

  • 500 g gluten-free all-purpose flour (such as Bob’s Red Mill)

  • 1 1/4 tsp salt

  • 1/4 tsp bicarbonate of soda (baking soda)

  • 6 tsp baking powder

  • 2 large eggs

Preparation:

  1. Prepare the Mixer:
    In a large mixing bowl, add the walnuts, chocolate chips, and cubed cold butter. Use a mixer to combine until the butter is slightly softened and incorporated with the nuts and chocolate.

  2. Cream the Sugars and Butter:
    Add the caster sugar and soft light brown sugar to the mixture. Beat on medium speed until the mixture becomes light and fluffy.

  3. Mix the Dry Ingredients:
    In a separate bowl, whisk together the gluten-free flour, baking powder, bicarbonate of soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed until just combined.

  4. Incorporate the Eggs:
    Add the eggs one at a time, mixing after each addition, until the dough is fully combined and smooth.

  5. Portion the Dough:
    Measure out 125 grams (4 ounces) of dough for each cookie. Shape into balls or discs and place them on a tray lined with parchment paper.

  6. Chill the Dough:
    Transfer the cookie dough portions to the freezer and freeze for at least 24 hours. This step enhances the flavor and texture of the cookies.

  7. Bake the Cookies:
    Preheat your oven to 350°F (180°C). Place the frozen cookie dough balls on a lined baking sheet, leaving space between each one. Bake for 20–23 minutes, or until the edges are golden brown and the centers look slightly soft.

  8. Cool Completely:
    Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This helps them set and prevents them from breaking.

Tips for Perfect Cookies:

  • Flavor Boost: Toast the walnuts before adding them for a richer, nuttier flavor.

  • Chewy Centers: Slightly underbake the cookies for gooey centers.

  • Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

These gluten-free chocolate chip cookies are rich, chewy, and absolutely irresistible! Let me know how they turn out. 😊