As much as it is one of the more common cookies out there, there is still something to be said for the humble chocolate chip. It’s homely and familiar, and with a few twists you can make it quite different – be that making it chewy or crunch or small and round or large and flat. I never get bored of making chocolate chip cookies because there are so many variations out there, and one of the things I decided to do when getting back into baking after the accident, was to make something for those I know with nut allergies. A few of the last things I’ve made have had tree nuts in them, and I know a few people who can’t eat that at all. So I decided to make these chocolate chip cookies from a recipe in a fantastic little cookbook called Gluten Free Classic Snacks. I absolutely loved the pecan shortbread cookies from this book, and although the chocolate chip cookie recipe in Gluten Free Girl Everyday was also tempting it required it’s own flour blend and would be more wasteful.
Making this recipe also made me quite glad that I decided to bite the bullet and get a silicon mat for rolling out dough and pastry. I have a slippery bench top, and I always ended up having to either chase dough around it or use less flour and risk sticking. This mat made rolling this cookie dough into a log quite a breeze. I then popped it into the freezer as per the instructions and used the time while it was freezing to go have a shower and get ready for the day, as I was going to go dog-sitting for a friend. Marvel the dachshund is as cute as can be, and I am fortunate that I get to look after her. I’m kind of smitten with her. I also feel extremely privileged that my friends trust in me enough to come around and help look after her while they’re away. It goes to show I have a great friendship there.
Gluten-Free Classic Snacks’
Nabisco Chips Ahoy! Cookies, Original
Makes: 16, Prep: 35-45 mins, including chill time, Cook: 12-15 mins
- 2 cups/280g all-purpose gluten-free flour
- 1/2 tsp baking soda (I used bi-carb soda)
- 1/4 tsp kosher salt
- 10 tbsp/125g white sugar
- 1/4 cup/55g brown sugar, packed
- 5 tbsp/56g unsalted butter, softened
- 4 tbsp/48g shortening, or more butter, melted and cooled
- 1.5 tsp pure vanilla extract
- 1 egg, 50g out of shell, beaten
- Lukewarm water, added by the tsp as necessary
- 1/4-1/3 cup chocolate chips,
- 1-2 tsp cornflour
- Preheat oven to 160C fan-forced, and line two baking trays with baking paper
- In a large bowl combine the sugars, bi-carb soda, salt and flour and whisk to combine. Work out any lumps.
- Create a well in the centre of the dry ingredients and add the butter and the melted shortening/butter, then add the vanilla and the egg, mixing to combine after each addition.
- Knead the dough by hand, adding teaspoons of lukewarm water as necessary to bring the dough together.
- Toss the chocolate chips in the cornflour and then kneed them into the dough.
- Roll the dough out into a cylinder about 2.5 inches thick, then wrap it tightly in gladwrap and pop it in the freezer until quite firm – about 10mins.
- Remove the dough from the freezer, unwrap it and use a sharp knife to cut it into rounds about 3/4 inch thick. Put these rounds on the baking trays, leaving some space between.
- Bake the cookies for 12-15 mins, or until golden brown.
- Remove from the oven and allow to cool on the baking sheet for at least 10 mins before transferring to a wire rack.
- Cookies can be stored at room temperature in an air-tight container for 5 days, or frozen for up to 2 months. Defrost at room temp.