Michael and Rachel's

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24 Hour Chocolate Chip Cookies

Updated: 16 Jul 2017

Ingredients

  • 105g all purpose GF flour
  • 1/4 tsp xantham gum (omit if your blend already contains it)
  • 14g cornstarch
  • 122g GF bread flour
  • 5/8 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 120g granulated sugar
  • 140g light brown sugar
  • 1 egg at room temperature, beaten
  • 1 tsp vanilla
  • 10 ounces chocolate chips

Method

  1. In a large bowl, place the all purpose flour, xantham gum, cornflour, bread flour, baking soda, baking powder, salt and granulated sugar and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
  3. Create a well in the centre of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate chips and mix until evenly distributed.
  4. Wrap the cookie dough tightly in cling film and refrigerate, ideally for 24 to 72 hours.
  5. On baking day, preheat your oven to 180c and line the baking trays with parchment. Weigh the cookies - 1.70 ounces each (large tablespoons). Put six on a tray - leave a good gap as they will spread.
  6. Bake until golden brown all over but still soft in the centre - about 10-12 minutes depending on oven temperature. Allow to cool on the baking sheet for at least 10 minutes or until set before transferring to a wire rack to cool completely.