March 03

Cookies, not biscuits

To me, there is a big difference between a biscuit and a cookie. A biscuit to me is more delicate. They aren’t as big, thick or chunky as cookies. They are still tasty, but lack weight.

Don’t get me wrong, I enjoy eating biscuits, but do you know what I mean? Do you have a preference? Cookie or Biscuit?

I think there is an occasion where you make biscuits. I generally make them for parties or special occasions. For me, biscuits take that little extra time to make pretty as I like to use cutters or sometimes make icing for them.

Cookies on the other hand, are more of what I would call a ‘day to day’…well not quite daily, but maybe fortnightly or for picnics or casual catch ups. They are easier, less fiddly, and have a chunky substance to them that I find irresistible. They don’t break either! Is there nothing worse when you have gone to the effort of baking biscuits to take to a picnic or to a get together to find they are all broken by the time you get there?!

To me there is nothing better than a home baked biscuit or cookie. Don’t get me wrong, we still buy biscuits from the supermarket, but to me the ultimate is to bake your own. I sometimes make the batter and create balls with an ice cream scooper and freeze the scooped batter in a container. That way, you just get them out and put them straight into the oven. So quick if your limited for time to make well in advance on a day when you have time, then on the day (or in an emergency) just get out the frozen batter and bake them.

I love using ice cream scoopers especially for cookies as you get cookies all of a similar size:

Again, I have my basic dough that I then add a big range of flavours. The original recipe for the cookies was a glutened version from my sister Sam many years ago from our pre-gluten/dairy free days.

Today’s post is focusing on the obvious ‘chocolate chips’. You have probably noticed by now that my kids love chocolate chips, so here is my Choc Chunk Cookie recipe.

I use dairy free chocolate chips if I’m planning on eating them, otherwise, I just use gluten free chocolate chocolate chips or smartie-like chocolate candy/lollies. Sometimes even chick peas! But, they will be future posts.

Choc Chunk Cookies

Prep timeCook timeTotal time
10 mins15 mins25 mins

Author: Tracey Francis of Essential Olie

Ingredients

  • 150g unsalted Butter or Nuttelex
  • ¼ cup Brown Sugar (or Coconut Sugar)*
  • ¼ cup Raw Sugar (or Caster Sugar)
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 2 Cups Gluten Free Self-Raising Flour**
  • 150g Chocolate Chips or Dairy Free Chocolate Chips

Method

  1. Preheat oven to 180°C (fan forced)
  2. Using a mix master or hand beater, beat together butter/nuttelex and sugar/s til light and fluffy.
  3. Add vanilla extract and mix in egg til combined.
  4. Slowly mix in the flour until incorporated and mixed with the wet ingredients.
  5. Mix through chocolate chips with a mixing spoon.
  6. Use either a teaspoon, dessert spoon, tablespoon, or ice cream scooper to spoon batter onto a baking tray lined with baking paper (or buttered/oiled). The number of the cookies this batter makes depends on the size of the spoon or scooper you use.
  7. Bake for 12-15 mins or til golden brown (my oven is a little quicker on the time).

Notes

* If you don’t have brown sugar or coconut sugar or don’t want 2 types of sugars then just use ½ cup of whatever sugar you have in your cupboard or pantry. My mum makes these cookies with white caster sugar. I like the flavours of coconut and raw together.
** Any Gluten Free Self Raising Flour, or, for my blended flour see my recipe by clicking here.

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