White chocolate chip cookies are my favourite cookies, I can resist ordinary chocolate chip ones but for some reason can never resist the temptation of white chocolate ones. So what the hell am I doing making them!? Especially when I am supposed to be being good after the excesses of Christmas…hmmm, I think there may be a connection somewhere. Anyway, I had a craving for a cookie, I didn’t have any normal plain flour and didn’t fancy using Gluten free plain flour so found some oat flour at the back of the cupboard. So, these are gluten free, they taste great with the oat flour but don’t worry if you haven’t got any, cookies are very versatile, substitute with plain flour. Also don’t get too worried about which type of sugar to use, my cupboards are bare so I use demerara sugar but caster sugar or soft brown sugar will work too. I have published a recipe before for gluten free white chocolate chip cookies but I promise you these are far far superior. Thanks to Sunny Sweet Pea for the recipe inspiration, I baked her Caramel Nibbles Cookies before Christmas and have adapted it to make this one.
- 250g Gluten Free Oat flour (or plain if you don't want them gluten free)
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 200g demerara sugar (or soft brown sugar)
- 170 g melted butter
- 2 tsp vanilla extract
- 1 egg plus 1 egg yolk
- 150-200g good quality white chocolate chopped into chunks.
- Preheat oven to 170ºC/gas mark 3
- Line baking trays with greaseproof paper. You will probably need at least three trays.
- Mix the butter and sugar well until blended. I use my mixer to do this.
- Add the vanilla, egg and egg yolk and mix again until creamy.
- Sift in the flour, bicarbonate of soda and salt into the wet ingredients and mix well.
- Stir in the chopped chocolate.
- Use a generous tablespoon of mixture for each cookie, I used metal rings to get some sort of uniformity in size and shape by putting the mixture into the centre of the ring and pushing it down to the edges but you don't need to do that. Obviously if you want smaller cookies use less mixture because these are giant. Allow plenty of space between each one because they spread a lot.
- Bake in the oven for approximately 15 minutes (if they are giant in size, less if smaller) Chop off a minute if you like them especially chewy.
- Leave to cool slightly on the trays then carefully move to wire racks to cool completely.
Just so you know what I mean about the metal ring I post this photo for your information