The Home Economics Bit
Vintage style chocolate chip cookies typically have a soft and chewy interior, and are crisp around the edges. To achieve this, a combination of caster (superfine) sugar and soft light brown sugar is used. This is because the caster sugar gives a crisp crust to the cookies, while the soft brown sugar helps to give them a soft and chewy interior.
Gluten Free Vintage Choc Chip Cookies
Soft and chewy gluten free cookies with lovely crisp edges, choc full of dark choc-olate chunks and milk choc-olate chips.
Ingredients
- 150 g butter at room temperature
- 80 g light soft brown sugar
- 80 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 225 g gluten-free self-raising flour blend sifted
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 100 g milk chocolate chips ensure they're gluten free
- 100 g dark chocolate chunks ensure they're gluten free
Instructions
- Preheat the oven to 170°C, and line two baking trays with greaseproof paper.
- Beat the butter and the sugars together until soft and pale (approx. 4 minutes) stopping the mixer at least once to scrape down the base and the sides of the bowl.
- Beat in 1 large egg and the vanilla extract.
- Next add the gluten free self raising flour blend, bicarbonate of soda and salt. Beat until combined (approx. 2-3 minutes) stopping the mixer at least once to scrape down the base and the sides of the bowl.
- Use a cookie scoop to divide the cookie dough evenly between the two lined baking trays. This mixture should yield approximately 12-14 cookies.
- Bake in the preheated oven for 15-18 minutes, until just golden around the edges.
- Allow the cookies to cool on the baking trays for at least 10 minutes before transferring them to a wire rack to cool completely.