Giant chocolate chip cookies, anyone? Because why not! A crisp-on-the-outside, soft-on-the-inside cookie is hard to resist! I turned to Ottolenghi’s chocolate chip and pecan cookie recipe, adapted it to make it gluten free and opted for just the chocolate chips and not the nuts.
Makes 8 giant cookies
65g ordinary or lactose free butter
50g light brown sugar
50g caster sugar
1/4 tsp vanilla extract
1 small egg
140g gluten free self-raising flour
1/4 tsp xanthan gum
1/4 tsp salt
80g dark chocolate chips (dairy free and gluten free or otherwise)
- Line a flat baking tray with parchment paper and leave aside.
- Place the butter and sugars in a bowl and, using an electric whisk, beat until creamy and fluffy. Add the vanilla extract and egg, beating continually after each addition.
- Sift the flour, xanthan gum and salt into the mixture and continue to beat until well combined.
- Finally, add the chocolate chips and combine them using your hands. Bring the dough together and take tbsp’s worth to form large balls. Place them onto the pre-lined baking tray and set aside in the fridge to firm up for an hour.
- Half way into while the cookie dough is firming up, preheat the oven to 150 degrees (fan). When ready to bake, spread the balls out, lightly pressing into them with a fork. Bake for 10-12 minutes, until golden brown and crisp at the top.
- Remove the cookies from the oven and leave to cool for 10 minutes, then transfer to a cooking rack to cool completely before enjoying!