Insane chocolate chip cookies

Its week I dunno.. 90.. of the third lockdown, tensions are running high, we wanna go and see our mates, we want to have a bevvy in our local, I want to stuff my face at a nice restaurant..but none of those things are getting real this weekend. The only thing to do is to o bake a big batch of chocolate cookies ..nothing like a sweet jab in your stomach to make you feel better. Now when I say cookies, I don’t mean the crappy British cookies that have the chocolate to cookie ratio all wrong. I mean thick, american cookies that are stuffed with all the goodies. But how can they be thick, gooey and gluten free you ask? Ahh my friend I’m going to show you as I have hands down the best cookie recipe that is so simple you would have wished you had this years ago.

Now the chocolate drops are part of the original recipe but feel free to add whatever chocolate bars you want and no need to separate if you just want a big batch of your fave! Now go forth and experiment and be amazed at how delicious these cookies are!!

Ingredients

Makes 11 thick cookies

420g Gluten free self raising flour

3/4 tsp Bicarbonate soda

187g Salted butter

120g Light muscovado sugar

120g Caster sugar

2 Medium eggs

1 tsp Vanilla extract

200g Milk Choc drops

50g Dark choc drops

90g Kit Kat Bunnies

85g Bounty

80g M&ms

method

Cream the butter and both sugars together until pale, soft and fluffy. Add an egg at a time beating well in between each one, if it starts to split or curdle add a little bit of the flour to bind it back together. Once the eggs are in add the vanilla extract and the sieved flour and bicarb. Combine all together making sure its been mixed well and resembles cookie dough. Add the chocolate drops in and knead them into the dough. If your making different flavours split the mix equally. Chop your chocolate bar of choice into small chunks (my choice was kit kat, bounty and m&ms) and add to the separate bowls of dough and mix.

Weigh out 120g balls of dough and put into a freezable container and put the balls in the freezer. This ensures that the dough doesn’t spread and stays thick. Freeze for around an hour.

Preheat oven to 180c and put baking trays lined with greaseproof paper in the oven to heat. Once the trays are hot add the balls of dough but with enough space between them as they will spread a little. Cook for 11-12 minutes until golden brown. They will look underbaked but they will cool and be lovely and soft.

So there we have it! Let me know if you have any questions, tag me in your creations on insta I would love to see them :) x Glutenfreefilth