Thick bakery style cookies with golden edges and plenty of chocolate. Bake them a little less for a soft centre, or leave them in longer for a firmer cookie.


Makes: Approximately 12 large cookies

Prep: 15 minutes

Chill: 30 minutes

Bake: 18–25 minutes per tray


Ingredients

  • 150 g butter, softened
  • 100 g caster sugar
  • 100 g brown sugar
  • 2 tbsp vanilla extract
  • 2 eggs
  • 360 g gluten-free plain flour
  • 20 g cornflour
  • 1½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • ½ cup white chocolate chips
  • ½ cup chopped chocolate bar of choice


Method

  1. Beat the butter, vanilla, caster sugar and brown sugar in a large bowl until creamy. Add the eggs one at a time, beating after each addition.
  2. In a separate bowl, whisk together the gluten-free flour, cornflour, baking powder, bicarbonate of soda and cinnamon.
  3. Add half the dry ingredients to the butter mixture and mix until combined. Repeat with the remaining dry ingredients, then fold in both chocolates.
  4. Scoop the dough into approximately 12 large portions. Place them on lined baking trays, leaving room for spreading. Refrigerate for 30 minutes.
  5. Preheat the oven to 180°C conventional or 160°C fan-forced. Bake one tray at a time, choosing the finish you like:
  • 18–20 minutes: golden edges and a very soft centre
  • 21–23 minutes: golden edges and a soft, chewy centre
  • 24–25 minutes: a more set, firmer cookie


Leave the cookies on the tray for at least 10 minutes before moving them to a cooling rack. They’ll continue to set as they cool.


Tip: Look at the edges as well as the timer. They should be golden, even if the centres still look a little soft when you take them out.