Gluten-free chocolate chunk and walnut cookies
| Cuisine | British |
|---|
Chocolate chunk cookies are a nice twist on conventional chocolate chip cookies.
Ingredients
- 125 gr unsalted butter
- 100 gr brown sugar
- 100 gr caster sugar
- 1 tsp vanilla essence
- 1 free-range egg
- 1 free-range egg yolk
- 300 gr gluten-free self-raising flour
- 1/2 tsp salt
- 100 gr good-quality dark chocolate, chopped into big chunks
- 50 gr walnuts, chopped
Step 1
Turn on your oven to a moderate heat. I have a particularly fierce oven, so I tend to cook at a slightly lower heat of 170°C (fan-forced). Make sure two oven racks are positioned towards the middle of the oven. Line two baking trays with greaseproof paper.
Step 2
Cream together lightly softened butter with sugars and vanilla essence with an electric whisk. Once the mixture looks light and fluffy, lightly beat the eggs in a bowl with a fork and gradually add them to the butter mixture and mix until combined.
Step 3
Add the sieved flour and salt to the butter mixture and stir with a wooden spoon. Add chocolate chunks and walnuts and mix until combined.
Step 4
Shape heaped teaspoonfuls of the mixture into balls and place them on lightly greased baking trays with enough room in between each one to spread. Lightly press each cookie with a fork that’s been lightly dipped in flour. Bake in moderate oven for about 20 minutes.
Step 5
Once you’ve taken them out of the oven, leave the cooked biscuits on the oven trays for about five minutes before carefully turning them onto some drying racks to cool.