Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!
One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.
You will need to let them sit in the fridge for about an hour so you can plan this when making them..
Get your Irish on by making these great chocolate cookies which are packed full of green candies such as M&M’s and Mini Eggs. I did wonder could I get white and orange M&M’s to really fly the flag (get it? ha ha) but it was becoming expensive and time consuming to try and locate them but if you’re in a position to get them … wouldn’t it be so great!
I didn’t go with mint flavoured M&M’s as it might not appeal to everyone and they can be bit strong, but what I did do is to mix the type of M&M’s to add a surprise element to my cookies so in some bites it’s chocolate, some are crispy, some with peanut and some salted caramel – went down a major treat! People’s faces when they bit into a salted caramel … fantastic!
I’m always trying out chocolate cookie recipes to see if I can better the ones I already have listed here. I can’t say I find better ones, just different. Different is good and I have very willing testers!