Our gluten free chocolate chip cookies have a lovely, crispy exterior but are oh-so-gooey and chewy on the inside.
For this recipe, we used our SubZero Wolf oven.
110g unsalted butter
360g light brown sugar
2 large eggs
260g self-raising gluten free flour
50g cocoa powder
¼ tsp salt
100g dark chocolate (chopped into chunks)
Pre-heat oven to 160 degrees fan/gas mark 4. Line two large baking sheets with baking parchment paper.
Melt the butter in a large pan over a low heat. Once melted (do not let it bubble) remove from heat and stir in sugar and eggs well until thick and sticky.
Mix flour, cocoa power and salt in separate bowl. Pour this mixture into the butter mixture and stir well with wooden spoon until combined.
Add chocolate chunks and mix well.
Place one-and-a-half dessert spoonfuls of the dough, at least two inches apart, on the baking tray. They spread, so leave plenty of room between each one. Then smooth the dough into round shapes using your hands and bake for 10 minutes. Remove from oven and let them cool on the tray for 10-15 minutes as they will be soft.
Place on wire rack or straight onto plates and eat!