The Home Economics Bit
Did you know?
If a cookie recipe recommends to chill the cookie dough in the fridge/freezer before baking, it’s important to do just that. Here’s why: During this time, sugar in the dough absorbs moisture from the flour which helps the cookies to achieve that characteristic golden colour in the oven. Additionally, this chill time makes the cookie dough firmer which prevents the cookies from spreading too much in the oven.
Gluten Free Choc-a-block Chocolate Cookies
- 260 g gluten free self raising flour
- 20 g cocoa powder unsweetened, ensure gluten free
- 1/2 tsp bread soda ensure gluten free
- 1/4 tsp xanthan gum
- 100 g caster sugar
- 100 g light brown sugar
- 125 g butter softened
- 1 tsp vanilla extract
- 100 g milk chocolate chips ensure gluten free
- 100 g white chocolate chips ensure gluten free
- 50 g Cadbury Chomp chopped
- 50 g Cadbury Fudge chopped
- Line two flat baking trays with baking parchment.
- Cream together the butter and sugars until light, ale and fluffy.
- Add in the egg and vanilla extract, and mix until combined.
- Sieve in the gluten free flour, cocoa powder, xanthan gum and bread soda. Mix until evenly combined (Turn off your mixer and scrape down the sides of your mixing bowl if necessary to ensure that all ingredients are evenly combined).
- Fold in the chocolate chips, and the pieces of Cadbury Chomp and Cadbury Fudge.
- Using your hands, roll the dough into 8 evenly sized balls.
- Place 4 of the cookie dough balls onto one of your lined baking trays (well spaced apart), and 4 onto the other lined baking tray. Place in the fridge to chill for a minimum of 2 hours.
- Preheat oven to 180°C fan/200°C/Gas mark 4. Once hot, transfer the lined baking trays of cookie dough from the fridge into the preheated oven.
- Bake for 12 minutes, until firm along the edges but still a little gooey in the centre.
- Remove from the oven and leave on the baking trays to cool for 10-15 minutes (to set). Then carefully transfer onto a wire rack to cool completely.