INGREDIENTS
125 g unsalted butter
175 g Xylitol Free Sugar
1 medium egg
1 tsp vanilla extract
1 tsp red food colouring
265 g plain flour gluten-free
15 g cocoa powder
1 + 1/2 tsp baking powder gluten-free
1/2 tsp bicarbonate of soda gluten-free
1/2 tsp sea salt
300 g white chocolate chips (or chopped chocolate)
INSTRUCTIONS
Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
Add in your egg, vanilla and red food colouring and beat again.
Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
Add in your white chocolate chips and beat until they're distributed well!
Weigh your cookies out into eight cookie dough balls - they're about 115-120g each! If you don't want them as big, feel free to make them smaller.
Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking. If you've made half size, they'll take about 9 minutes to bake.
Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! They make look a little raw when they come out
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