Gluten Free Chocolate Chip Cookies

It was rainy and stormy here in Darwin yesterday. Just the kind of weather I like best for baking. So I decided to make one of our favourites - chocolate chip cookies. All my baking is gluten free, but I'll  link you to the original recipe that I work from so you can make them not gluten free if you choose. But these are yummy. 

 I think these have just the right amount of crunch and softness, even my hubby loves them! This recipe is based on a recipe I've seen in a couple of places, so I'll credit both. The Organised Housewife and SAHM - the secret to living on one wage both have this same recipe on their sites and I've gone to both at some stage for the recipe. So if you want to make these non gluten free, then head over there and grab the recipe :) I quite like the adaptation I've come up with and it works well for gluten free flour, although doesn't make quite as many as the original recipe. But it would be easy enough and not too expensive to double. 

Chocolate Chip Cookies

250g butter, softened
1/2 cup sugar
1 tin condensened milk (approx 400g)
500g Gluten free SR flour (I use one box of Orgran SR Flour, it's just what I prefer and is found in the health food aisle at your supermarket).
1 cup gluten free choc chips (check the label to make sure they're gluten free if you're buying actual choc chips, but I usually chop up some milk or dark chocolate from a block because most brands are gluten free).


Preheat oven to 180 degrees celsius (fanforced) or 190 degrees celsius (non fanforced).
Using an electric hand mixer, cream the butter, sugar and condensed milk in a bowl. Mix in the flour. 
At this stage it may look like it won't come together, but I promise it will. I usually tip it out onto the bench and give it a quick knead with my hands to bring the last bits together and then fold the choc chips through it. 
Roll teaspoons of the mixture into balls and place on a baking tray lined with baking paper. Press each cookie down a bit. 
Bake for approximately 15 minutes. If you want a crunchier texture on the outside then just keep an eye on them and take them out when they're nice and golden - usually just an extra couple of minutes. It will depend on your oven.


I always end up with less cookies than I could have though, because I lose patience with rolling such small balls and always make bigger ones. But then that makes bigger cookies, and that's a good thing, right?


Happy Baking,


Nadia
xxx