Gluten Free Chocolate Chip Cookies

Name: Gluten Free Chocolate Chip Cookies
Cuisine: British
Ingredients: 85 g butter; 85 g light brown sugar; 55 g caster sugar; 30 g cream cheese; 1 tsp vanilla extract; 1 egg yolk; 140 g gluten free plain flour (I love Doves Farm); 1/4 tsp xanthan gum; 1/2 tsp bicarbonate of soda; 1/2 tsp salt; 100 g chocolate chips

Emma @cook_16082990

Makes 16-20 cookies. You could make double mixture and store the rest in the fridge for up to 3 days.

Emma @cook_16082990

Makes 16-20 cookies. You could make double mixture and store the rest in the fridge for up to 3 days.

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Ingredients

85 gbutter
85 glight brown sugar
55 gcaster sugar
30 gcream cheese
1 tspvanilla extract
1egg yolk
140 ggluten free plain flour (I love Doves Farm)
1/4 tspxanthan gum
1/2 tspbicarbonate of soda
1/2 tspsalt
100 gchocolate chips

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Steps

1

Add the cream cheese to a bowl. In a separate bowl melt the butter for 40 seconds and then pour over the cream cheese. Add the brown sugar and caster sugar and stir with an electric whisk for 2 mins.
2

Add the egg yolk and vanilla essence and whisk for a further 2 mins.
3

Sift in the flour. Add the salt, bicarbonate of soda and xanthan gum. Stir to mix. Add 3/4 of the chocolate chips and stir to mix.
4

Cover the cookie dough with cling film and leave in the fridge for 4 hours, or up to 3 days if making ahead.
5

Remove dough from the fridge and allow to come to room temperature for 20mins.
6

Line a baking tray with baking paper. Make the dough into small balls, approx a tablespoon of dough. Place them on the tray spaced apart as they will expand. 6 per tray is ideal.
7

Bake in the oven at 190c for 10-12 mins. If you prefer gooey cookies 10 mins is better, or if you like them more crunchy then 12 mins. (Ovens May vary but you can experiment with each batch). Remove and let them cool. If they run into each other use a spatula to separate. Top with the remaining chocolate chips and enjoy!