These are my desert island cookie. If I could eat only one dessert for the rest of my life (oh, the horror!) it would be these cookies. Butterscotch-y (now a word) dough, chunks of semi-sweet chocolate, crispy edges, and soft, under-cooked centres – I couldn’t ask for anything more. These are my Even Better Chocolate Chip Cookies, and you need to try them today.
Chocolate Chip Cookies are close to my heart. I have our family chocolate chip cookie recipe memorised after decades of making it with my family for every occasion (Wednesday nights are an occasion, okay). These gluten free Chocolate Chip Cookies are the best version I have made yet. Chewy, buttery, brown-sugar-heavy cookies generously packed with shards of dark chocolate, you won’t be able to stop visiting the cookie jar for ‘just one more’.
I already have a gluten free chocolate chip cookie recipe on this site. Made way back in 2012 when Thoroughly Nourished Life was but a fledging here on the internet. That recipe is good, but I’m here to tell you folks: this one is even better.
My Even Better Chocolate Chip Cookies have crispy edges and chewy centres because we are using both baking soda and baking powder in this recipe. I personally like to nibble around the crispy edges to start and then leave the ooey-gooey packed-with-chocolate centre for last. Because this recipe uses a combination of brown sugar and caster sugar, and chills in the refrigerator overnight, the butterscotch and vanilla flavour of the dough is well developed.
It might seem like a nuisance to chill your dough for that long but science tells us that chilling the dough for that little bit longer gives us an even better cookie – and I’m not one to argue with science. Chilling for 24 hours takes the flavour of this dough to the next level of chocolate chip heaven. Of course, if you would like, you can just chill the dough for an hour (both instructions included below) and still have delicious cookies.
Look at that stack! Chilling the dough before baking also give us THICK cookies. These are substantial, weighty, bakery-style thick cookies. These are the cookies that you go to the gym for, in fact, I was glad I went for a run before baking them because I think I ate my own body weight in dough before it even made it into the oven!
My favourite part of these cookies is the large chunks of semi-sweet dark chocolate scattered liberally throughout the dough. I’m not against chocolate chips (there is always an emergency stash in our cupboard and at least two packets open in the fridge), but a hefty cookie calls for worthy chunks of chocolate. It’s your choice of course, but just look at the size of some of those chunks.
Now, let’s review. These cookies are:
- Gluten free (yay!)
- Filled with semi-sweet chocolate
In conclusion, grab your ingredients and a bowl and get to making these Even Better Chocolate Chip Cookies. Your cookie jar, and your taste buds, will thank you.
Even Better Chocolate Chip Cookies
Makes approximately 24 cookies | Gluten Free | Cookies will keep in an airtight container for up to a week. Cookies can be frozen, well-wrapped for up to two months
- 75 grams sorghum flour
- 75 grams buckwheat flour
- 75 grams white rice flour
- 75 grams brown rice flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 150g butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 200 grams dark chocolate, chopped
- In a medium bowl whisk together sorghum flour, buckwheat flour, white rice flour, brown rice flour, baking powder, baking soda, and salt. Set aside until required.
- In the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, or in a large bowl using a handheld mixer, cream together butter, brown sugar, white sugar, and vanilla extract until light and fluffy.
- Add eggs one at a time and beat well between additions. Scrape down the side of the bowl if required.
- Turn mixer speed to low and add dry ingredients. Beat until well incorporated.
- Using a wooden spoon mix in dark chocolate chunks until well distributed.
- Cover bowl with plastic wrap and refrigerate dough overnight. Remove from refrigerator 30 minutes before baking. Alternatively, chill dough for an hour and then proceed to the next step.
- Preheat oven to 180C (350F). Line two baking sheets with baking paper.
- Roll generous tablespoons of dough into balls and place on baking sheets. Leave room for spreading.
- Bake cookies for 10-12 minutes or until the edges are just getting golden. Remove from oven and allow to cool to room temperature before eating (if you can resist a warm cookie straight from the oven!).