As promised, here is the recipe for my delish GF
Chocolate Chip Cookies. They really taste better if baked with frozen dough a
few hours later. But, if like me, you can’t wait, bake up a batch after you
have cooled the dough in the freezer for an hour or so.
This is a very forgiving recipe. So, play around
with the additives, or leave them out completely. I usually like a blend of
brown and white chocolate chips. You can also put in flours of your choice or
make them with plain old AP flour. I use a blend of the Maid Replacer from Zero G and oatmeal flour which I make at home by grinding instant oats. A mix of white castor sugar and brown sugar
add an extra chewiness to the cookies. I have made them with a mix of brown
sugar and jaggery powder and they have
come out pretty amazing. I have also added cinnamon powder instead of vanilla
essence and if I wanted them spicy I have substituted it with dry ginger powder
as well. So, play around with the recipe all you want or make different
varieties and store them in your freezer to bake as and when required.
I store them in the freezer in silver foil bags
and pop them in the oven whenever anybody wants to have some. Takes just 10
minutes to bake.
Ingredients:
Makes about 24 Cookies depending on the size you
like...
1 cup of
Soft Brown Sugar - 200g
1 cup of
White sugar - 200g
2 1/2 cups
of Gluten Free Flour Mix - 312g
2 cups of
Chocolate Chips - 250g
1 cup of
Soft Butter - 240g
2 Eggs
1 Tsp Baking
Powder
½ Tsp Baking
Soda (or just 2 tsps of Baking Powder)
2 Teaspoons
of Vanilla Extract
1/4 Teaspoon of Salt (omit if using salted butter)
Cream the sugar and butter together lightly using
a whisk. Add one egg at a time, along with the Vanilla essence and whisk again
till completely incorporated.
Separately mix the flour, baking powder, baking
soda together. Add other powders if using them. Mix the dry ingredients into
the wet ingredients and fold well using a spatula. Now add the chocolate chips.
Put it in the fridge for at least 45 - 60 minutes.
Pull out, shape into balls and bake. You can put the remaining balls in a zip
lock or silver foil bag and freeze for future use.
Bake for 10-12 Minutes at 180'C /350'F. They will
be soft when done. Just let them cool for about 10 minutes till they harden.
They taste heavenly with a glass of chilled milk.
Enjoy!
