Gluten Free Chocolate Chip Cookies
Gluten-free but 100% delicious cookies with their large chocolate chips and very soft texture...
Ingredients
- 80 g dark brown sugar
- 40 g white powdered sugar
- 100 g softened butter
- 1 oeuf
- 1 Egg yolk
- 1 cc natural vanilla extract
- 110 g rice flour (in organic store)
- 45 g corn flour (in organic store)
- 70 g potato starch or failing that, cornstarch
- 0,5 cc baking soda
- 0,5 cc salt
- 150 g dark crushed pastry chocolate + or - full-bodied according to your tastes
- Sea salt
Prepare in advance
- In a container, beat the softened butter with the whole cane sugar and the white powdered sugar. After 2 minutes, the mixture should become creamy and lighten slightly.
- Incorporate the whole egg, egg yolk and vanilla extract. Beat again to mix well.
- Separately, sift the dry ingredients, whisking them quickly: rice flour, corn flour, starch, baking soda and salt.
- Add the dry ingredients to the previous mixture. Add the crushed dark chocolate chips last (keep about 1/3 for decorating the cookies).
- Cover the container and refrigerate for 1 hour: this provides an ideal texture for shaping the cookie balls.
- Preheat the oven to 180 ° traditional heat.
- Take a little dough (using a tablespoon or ice cream scoop) and form 16 balls of cookies. Place about 8 balls on the first plate, well spaced out, on baking paper. Then do the same on a second plate.
- Bake the first sheet immediately, for about 14 minutes (this varies according to the ovens and the desired texture at the end: more or less soft). Meanwhile, put the other plate in the refrigerator.
- After baking, leave the first baking sheet to cool on a wire rack and put the second in the oven. Sprinkle with fleur de sel (optional) before serving.
Notes
- for convenience, you can use instead of flour/starch a gluten-free flour mix for pastry (you will need the equivalent = 225g): it is now easily found in supermarkets, organic/gluten-free departments or in organic coops.