Gluten-Free Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies
Soft and rich gluten-free chocolate cookies that combine delicious chocolate with a pinch of sea salt. Best enjoyed slightly warm, when the chocolate is still wonderfully soft.
Servings
16–18
servingsIngredients
100 g soft butter
1 dl sugar
0.5 dl granulated sugar
2 dl Durra Flour Blend
1 tsp baking powder
0,5 tl salt
1 egg
100 g dark chocolate (chips or pieces)
100 g milk chocolate (in chips or pieces)
finger salt
Preparation
- Mix the sugars and softened butter. Add the egg and mix until smooth. Measure in the dry ingredients and mix again until smooth.
- Chop the chocolate into fairly large pieces if you're not using chips or shredded chocolate. Add the chocolate to the batter and mix until smooth, using a spatula, for example. The batter should still be soft at this stage.
- For example, use an ice cream scoop to form balls about the size of a ping-pong ball on a non-stick surface (such as a cutting board lined with plastic wrap) and place them in the refrigerator to chill for at least an hour. If you don’t have that much space in your refrigerator, you can also put the bowl in the refrigerator and shape the dough balls from the chilled dough just before baking. (The dough can stay in the refrigerator for a longer time as well.)
- Preheat the oven to 180 degrees.
- Remember to leave plenty of room to spread! You can bake 9 biscuits in one baking session. Bake in the top of the oven for 8-12 minutes, 10 minutes is just right for our oven.
- Sprinkle a little finger salt on top immediately after removing from the oven. The biscuits are still very soft when they come out of the oven, so let them cool for a moment before removing them from the baking tray, or carefully lift them onto a wire rack to cool.
Tip
- Make these popular ice cream sundaes by using a spatula to place a fresh-from-the-oven soft cookie on top of a scoop of ice cream. Enjoy right away!
