It's taken about two weeks and five chocolate chip cookie recipes, tried and tested for our flat to find the best wheat free recipe. We've had some that have turned out more like syrup sponge puddings, some with the consistancy of bread and butter pudding, and some more like cakes than cookies. Whilst eating breakfast this morning the latest Good Food magazine arrived and i found the following recipe.
100g soft brown sugar
100g golden caster sugar
100g butter, softened
1tsp vanilla essence
225g wheat-free plain flour
140g milk chocolate, melted
85g white chocolate chips or chunks
85g plain chocolate chips or chunks
Step 1: Heat oven to 180C fan. Line a baking tray with baking paper. Mix the sugars and butter with a wooden spoon, until soft. Then add the egg, vanilla, flour and melted chocolate and mix together. Stir in the chocolate chips, then using a spoon, scoop the mixture into balls onto the baking paper.
Step 2: Bake in batches for 8-9 minutes until pale golden and soft to the touch - they will firm up as they cool. Carefully transfer to a wire rack and drizzle with the remaining melted chocolate. Best enjoyed warm with a glass of cold milk, american style.