More whimsical than a bunch of roses, and infinitely more comforting, I used Valentine’s as an excuse to turn an everyday favourite into a decadent treat perfect for gifting. I would always much rather have a fresh chocolate chip cookie over the often dry butter shortbread types used in decorated cookies. However I love to make things that taste as good as they look – this recipe was successful on both counts. The white chocolate and sprinkles here are really just very welcome bonus points – especially after an utterly awful attempt at paleo “brownies” (read: crumbly rocks of cocoa dust) that has me not so secretly admiring the powers of butter and refined sugar.
For whatever reason, I have always shied away from endeavouring to perfect home-made chocolate chip cookies. Although inarguably there is nothing better to eat warm from the oven, something about waiting for the dough to chill in the fridge switches on my impatience and leaves me not bothering. However, the simplicity of these utterly delicious, initially crispy on the outside, slightly chewy on the middle biscuits has me seriously reconsidering my chronic slice-making habit. Using gluten free flour for these cookies yields a more tender crumb than standard plain flour (but would work just as well with gluten involved), however they hold up well in being neither crumbly, cakey nor dry. The dough also freezes well – perfect for keeping on hand in case of “emergency”.
white chocolate dipped sea salt choc-chip cookies
- 250g gluten free flour (I use Edmond’s
- 1/2 tsp xanthan gum if not included in your flour blend
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 170g salted butter, room temperature
- 120g soft brown sugar
- 80g caster sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 180g dark chocolate chips
- Sea salt, for sprinkling
- 200g white chocolate melts
- Sprinkles, for decorating
- In a large bowl with a hand-held mixer or free-standing mixer with a paddle attachment, beat the butter and sugars at high speed until pale and fluffy. Add the egg and vanilla essence and beat further, scraping down the sides of the bowl as needed.
- In a separate bowl, sift together the flour, cornflour and baking soda to combine. At a low speed, combine the dry ingredients with the wet until just combined. The dough will be a thick consistency. Add 150g of the chocolate chips and beat for a further 10 seconds to distribute evenly.
- Wrap the dough in cling film and chill for at least an hour, preferably two, and up to two days in the fridge, a month in the freezer.
- When ready to bake, remove the dough from the fridge to bring to room temperature for 10-15 minutes before rolling into balls. Preheat the oven to 350F/175C bake setting. Line two cookie sheets with parchment paper.
- Roll the dough into even size balls, around a tablespoon each. For consistency, I weighed each of mine to be around 25g. Place on the baking trays with around 1 inch space between to spread. Place the remaining 30g of chocolate chips on top of the cookies along with a sprinkling of sea salt on each. Bake for 8-10 minutes until just turning golden around the edges.
- Remove from the oven to cool. Press the tops of the cookies gently with a back of a spoon to flatten slightly if they have puffed up. Transfer to a wire rack to cool completely after five minutes, then place in the freezer to cool further while melting the chocolate. Reserve the baking trays and baking paper for setting the decorated cookies on later.
- Melt the white chocolate over a double boiler – heat a small amount of water in a small saucepan to a rolling similar. Reduce the heat to low and place the chocolate in a conductive bowl atop the water, stirring frequently until melted completely. Remove from heat to cool.
- Dunk the cooled cookies in the white chocolate to coat half of them before decorating with sprinkles. I also spooned some of the melted chocolate into a Snaplock bag, cutting a small edge of a corner and drizzling the chocolate on top with decorations of your choice. Cool in the fridge for 30 minutes.
- Store in an airtight container for up to 4 days. Suitable for freezing.