Chocolate chip cookies are one of my favourite things to snack on. However when made with gluten free flour they usually have a bitter after taste or odd texture. I have tried recipe after recipe from the internet and several cook books but none of them ever seem to meet my expectations. I have bought and trialled many different flours, almond meal and other ingredients but still the same old problem. This is my original recipe from before I was diagnosed gluten free, over the past 2 years I have made many adaptations and finally come up with a winner! Even when they aren't warm from the oven they are still perfectly chewy with no bitter after taste! To change it up this time i used Crunchie bars which is a chocolate covered hokey pokey (honeycomb) and marshmallows to make them extra special! ENJOY
115g Butter
3/4 cup Soft Brown Sugar
1/4 cup Caster Sugar
2 tsp Vanilla Essence
1 Egg
1 1/4 cup All purpose Gluten Free Flour (I use healtheries baking mix)
1/4 tsp salt
2 standard crunchie bars, cut into small chuncks (or any hockey pokey bars you like)
150g Dark chocolate, roughly chopped
75g Mini marshmallows (i topped each cookie with 4 or 5, can add more or less on what you are after)
Method:
Preheat oven to 180°C and grease or line two baking trays with baking paper.
Beat butter until pale in colour, add both sugars and vanilla. Cream until light and fluffy, add egg and beat until well combined. Sift in flour and salt, mix until combined before stirring in the chocolate and crunchie/hokey pokey.
Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly, add mini marshmallows to the top, press into cookie to prevent falling off. Bake for approx. 8-10 minutes.
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