Crispy on the outside, wonderfully soft and chewy on the inside. The typical New-York Chocolate Chip Cookies. With our Gluten-Free All-Purpose Flour Blend, they are 100% gluten-free (and cow's milk-free), without compromising on taste and texture.
| Preparation time: 15 minutes |
| Baking time: 15 minutes |
| Resting time: 3 hours (in refrigerator) |
| Total time: 3 hours 45 minutes |
| Number of servings: 24 cookies |
| Cuisine: American |
Ingredients
185 g vegan margarine (cold, cubed)
130 g fine granulated sugar
130 g light brown caster sugar
2 eggs (at room temperature)
1 tsp vanilla extract
400 g LaBour All-Purpose Flour Blend
¼ tsp baking soda
1 ½ tsp cream of tartar / baking powder
Pinch of salt
250 g chocolate callets (dark, milk or a mix)
Equipment
Optional: food processor with K-beater
Preparation method
1. Cream the butter
Place the cold butter cubes in the mixing bowl. Beat the butter for 2 minutes on medium speed until fluffy.
2. Add sugar
Add the fine granulated sugar and light brown caster sugar to the butter. Beat the mixture for 2 to 3 minutes.
Tip: scrape the sides and bottom of the bowl clean with a spatula regularly, so that all the butter and sugar are evenly incorporated.
3. Add eggs and vanilla
Add the eggs one by one, along with the vanilla extract. After each egg, beat on low/medium speed until fully incorporated into the mixture.
4. Mix dry ingredients and chocolate
Add the gluten-free flour, baking soda, cream of tartar, and salt. Beat on low speed until the dough is just combined. Finally, add the chocolate callets and briefly mix until the chocolate is evenly distributed.
5. Shape and Chill
Line a baking sheet with parchment paper. Weigh out 50 gram balls of dough and roll them into neat balls by hand. Place the dough balls on the baking sheet with about 2 cm spacing.
Place the baking sheet with the dough balls in the refrigerator for 3 hours. This ensures that the fats firm up again, preventing the cookies from spreading too much during baking.
6. Bake
Towards the end of the resting time, preheat the oven to 180°C (fan-assisted convection function).
Bake the chilled cookies for 15 minutes until golden brown. The edges should be nice and firm and golden brown, while the center is still deliciously soft.
7. Cool
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 10 to 15 minutes before touching or eating them. During cooling, the cookies will firm up further to the perfect texture.
Tips
- Store the cooled cookies in an airtight container at room temperature. They will remain deliciously soft and chewy for up to 5 days.
- If the cookies are rolled into balls, you can store them in a freezer bag in the freezer for up to 3 months. You can bake them directly from the freezer at 180°C (fan-assisted convection function). Simply add 2 to 3 minutes extra baking time.