This is an easy, simple recipe for melt-in-your-mouth chocolate chip cookies. Crispy on the outside and chewy on the inside. Two forewarnings: (1) Watch them like a hawk as they bake because perfect to burnt is about 1 minute’s difference, and (2) let them cool completely before removing from tin, otherwise they will crumble (but still be deliciously yummy!)
It’s important to take them out in time, because in two minutes they get flat (but still scrumptious).
Happily, the same day I published this recipe a friend from a gluten-free group I’m a member of made them, and this is what these beauty queens look like when you take them out in time (thanks Michal Horovitz Malka)
Ingredients
1⅓ cups Tami GF flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
140 gr soft butter
1 cup sugar composed of 3/4 cups dark brown sugar and 1/4 cup white sugar
1 large egg
1 tsp high-quality vanilla extract
1 cup chocolate chips (or chopped chocolate, but this won’t retain its shape – still yummy), or a mix of nuts and raisins/dried cranberries
Preparation
In a bowl mix the flour, salt, baking powder and baking soda.
In your stand mixer bowl with the paddle attachment, on medium-high speed, mix the butter with the sugar (both types) until you get a to creamy-granulated consistency.
Add the egg and vanilla extract and continue mixing until fully incorporated.
Reduce mixer speed to low, and slowly add the flour mixture in until fully incorporated.
Add the chocolate chips or chopped chocolate and mix in using a baking spatula.
Flatten the dough, cover in plastic wrap and refrigerate for an hour (can be refrigerated up to overnight).
Place a sheet of baking paper on an oven pan.
Preheat your oven to 180C/360F.
Remove the dough from refrigeration, make 2cm/1″ balls using a teaspoon, your hands or a speing-release icecream scoop (for identical sizing).
Place the balls 4cm/2″ apart – important! As they flatten and expand during baking.
Bake for 10-12 minutes until the edges are golden and stable and the center is still soft.
Take the cookies out of the oven and let cool completely (~15-20 minutes).
Enjoy!
