Is there such a thing as too many choc chip cookie recipes?

Nah :).

This one contains dark choc chips, glace cherries & shaved coconut. 

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  

 

Ingredients

Dry ingredients 

250 g Bakers' Magic Gluten free flour

50 g Maize starch

1 tsp Baking powder

1/8 tsp Salt

100 g Caster sugar

100 g Brown sugar

 

Wet ingredients 

150 g Butter

2 tsp Vanilla extract

1 Egg

20 g Water

 

350 g Dark choc chips

250 g Glace cherries (chopped)

50 g Shaved coconut 

 

 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

 

Method

Thermomix

Put the dry ingredients in the TM bowl & mix for 10 secs speed 10. Add in the wet ingredients (excluding the choc chips, cherries & coconut) & mix for 1 minute on speed 4. Check that all ingredients have been incorporated. Add chocolate chips, cherries & coconut. Mix for 1 minute on Reverse + speed 2.

Transfer dough to the fridge for at least 1 hour. 

Electric mixer

Cream the butter and sugar. Add the vanilla extract, egg and water. Continue beating until these ingredients have been incorporated and the mixture is light and fluffy. Stop mixing and scrape down the bowl, beat again.

Mix together the Bakers' Magic Gluten free flour, maize starch, baking powder & salt. Add the combined flours to the creamed mixture. Mix until the dough is uniform. Add the chocolate chips, glace cherries and coconut. Gently mix until they are incorporated into the dough.

Transfer dough to the fridge for at least 1 hour. 

Heat oven to 170^o C (fan forced). 

Roll approximately 20 g of dough into a ball & place it onto a lined baking tray. Squash the ball a little with your hand. Repeat until all dough is used.   

Bake in the oven for approximately 15 - 18 minutes. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking.

Store in an airtight container. 

Simply enjoy!