These incredibly moreish cookies are scrumptious served warm. It can be made with gluten-free or regular flour. The wheat flour gives a slightly chewier texture to the cookies. If using gluten-free flour, it is wise to add a little xanthan gum to the mixture, otherwise it can be a bit too crumbly.
They are very quick and simple to make and the dough can be made in advance and kept, chilled in the fridge. It can also be rolled into balls and placed in the freezer and baked from frozen; simply add 3 extra minutes to the cooking time.
Makes 12 cookies
125g soft brown sugar
1 free-range egg
1 tsp vanilla paste or extract
175g plain gluten-free flour
1/2 tsp xanthan gum
1/2 tsp bicarbonate of soda
75g plain chocolate chunks
75g white chocolate chunks
Preheat the oven to 190C.
Cream together the butter and sugar in a mixer or with a wooden spoon.
Beat in the flour, xanthan gum and bicarbonate of soda. If using wheat flour, omit the xanthan gum.
Mix through the chocolate chunks until evenly distributed.
Shape 12 balls and place on greased baking trays, making sure they are well-spaced.
Bake in the oven.
After 5 minutes, check the cookies and flatten slightly with the back of a fork.
Return to the oven for a further 5-7 minutes until a light golden brown colour.
Leave on the baking tray for 5 minutes before transferring to a wire cooling rack.