Ingredients

The following ingredients have 7 Servings
  • 115 grams (1/2 cup or 1 stick) unsalted butter, cold
  • 135 grams (3/4 cup) brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg + 1 egg yolk
  • 245 grams (1 and 3/4 cup) gluten free plain flour*
  • 35 grams (1/4 cup) cornflour or corn starch
  • 1/2 teaspoon baking soda
  • Pinch of salt, optional
  • 150 grams (1 cup) gluten free milk chocolate chips, plus extra to decorate

Instruction

  • In a large mixing bowl, beat butter and sugar using an electric beater for 1-2 minutes or until pale and creamy.
  • Add vanilla, egg and egg yolk and beat until combined. Sift in flour, cornflour, baking soda and salt, if using, and mix to combine. Add chocolate chips.
  • Cover with plastic wrap and chill the cookie dough for AT LEAST one hour.
  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
  • Use a cookie scoop to roll balls of dough (approximately 1.5 tablespoons each) in your hands and place them onto your prepared trays, leaving room for the cookies to spread out.
  • Bake for approximately 10-11 minutes or until golden brown on the edges. Press a few extra chocolate chips on top. Carefully transfer to a wire rack to cool completely.