Soft, buttery cookies bursting with rich and gooey chocolate chunks…. I know I’m biased, but these might be the best cookies that I’ve ever made. The whole recipe takes around 30 minutes, from start to finish. Yep that’s right following this super easy recipe will leave you with piping hot, fresh-out-the-oven cookies in half an hour!! And best of all, these are so easy to convert to gluten free… fellow coeliac’s you can thank me later 😊
This is one of my go-to recipes if I have an abundance of chocolate to use up, and is guaranteed to be used at least three times after Easter! I usually break up standard milk chocolate bars or Easter eggs into small chunks for these cookies, but chocolate chips should work just as well.
If you are making the gluten free version remember to double check the chocolate you use! I know it sounds so silly, but you wouldn’t believe how much chocolate contains or may contain wheat. I’ve always found Galaxy chocolate to be a safe bet, and it’s extra creamy so gives the cookies a more luxurious feel. Perfect!
I know the ‘perfect cookie texture’ is quite debatable, and really is a matter of preference. I love mine mid-sized, slightly soft in the middle but with a crispy outer shell. And this is what you will end up with at the end of this recipe. If you prefer your cookies slightly thinner with a little crunch you can just leave them in the oven for a little longer and make sure you press them flat before placing them in the oven. Or if you prefer a more soft and gooey texture, then take them out of the oven a bit earlier. It’s all about trial and error.
When baking cookies remember that they can be a bit deceiving. They may come out the oven soft and gooey and not quite feel done but resist the temptation to put them back in. They’ll firm up whilst they’re cooling. And if you’re unsure then look at the bottom of your cookie, it should be golden brown colour and firm to touch.
Best fresh out of the oven when the chocolate’s still warm and extra gooey. This makes around 20 cookies in total and there’s a really simple gluten free adaptation available. Store these in an airtight container in a cool dry place (a cupboard or on the side) for about 4 – 5 days.
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