Gluten-free Chewy Chocolate Cookies with Peanut Butter Chips

16 Nov

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(Note: This recipe is adapted from an American recipe, so you will need a set of measuring cups to make it).

Ingredients

2/3 Cup Reese’s Peanut Butter Chips- about 1/2 the bag ( I get mine from a local American grocery store, but they also sell online). You could also substitute for raisins or hazelnuts.

2 Cups Plain flour

1 tsp Xanthan Gum

1 tsp Bicarbonate of Soda

3/4 Cup Cocoa

2 eggs

2 Cups Caster Sugar

2tsp Vanilla Extract

10 oz Unsalted butter (1 1/4 Cups, but it’s hard to fit butter into a cup, so I find it easier to weigh this!)

1/2 tsp salt

2 tbsp milk

Method

  1. Preheat your oven to 180 degrees C
  2. Beat together the butter & sugar ( I use my Kenwood Chef (a stand mixer), but you can do this with a hand mixer or a wooden spoon), until light and fluffy
  3. Add the eggs and the vanilla and beat until well mixed
  4. Sift in the flour, Cocoa, Xanthin Gum, Bicarbonate of Soda & Salt, beat well.
  5. Add 2 tbsp of milk and mix well. (Note: you will not need the milk if making a gluten- containing version because the flour is less absorbent. Just incase anyone wants to make it that way).
  6. Finally mix through the peanut butter chips.
  7. Dollop rounded teaspoons onto your lined baking trays (golf ball sized) and spread them well apart. I use magic baking liners from Lakeland which can be washed and re-used and everything really does come off like magic!
  8. Bake for 9 minutes, no longer or they will not be soft & chewy! They will puff up slightly whilst in the oven & spread. But they will flatten when cooling.
  9. Cool on a wire rack for a few minutes before attempting to remove with a palette knife, or else they will break
  10. Eat whilst warm! lol Or cool completely, before putting into an airtight tin.

This recipe will yield about 45 cookies, so you may want to 1/2 it. Please let me know what you think in the comments. These are very rich & sweet, but moreish.

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