You will LOVE these gluten free white chocolate chip cookies. With a chewy, gooey buttery centre and crispy, caramelised edges, they simply couldn’t be more delicious – and they will leave you wanting… just one more bite. And one more. And one more. And – oh hell – just have another cookie, ‘kay? NOTE: The prep time doesn't include the refrigeration time.
In a bowl, cream together the melted butter and sugar (both brown and white).
Add the egg and vanilla paste (or extract) and mix well.
Sift together the dry ingredients (gluten free flour, cornstarch, xanthan gum, baking soda, baking powder and salt), and add them to the wet ingredients. Mix well until you get a smooth and slightly sticky cookie dough.
Add most of the chopped white chocolate and mix well until it's evenly distributed in the cookie dough. Keep back some of the chopped chocolate – you'll press the chocolate chunks into the baked cookies at the end.
Cover the cookie dough with cling film and then refrigerate it for 1 - 2 hours.
Pre-heat the oven to 320 ºF (160 ºC) and line a baking sheet with greaseproof/baking paper.
Shape the cookie dough into even balls, each weighing about 1.5 oz (40 g) and place them on the lined baking sheet. Leave at least 2 inches between the cookie dough balls as they will spread during baking.
Bake in the pre-heated oven at 320 ºF (160 ºC) for 13 – 15 minutes, or until the cookies have spread so as to form a rather uniform flat top, and are golden brown around the edges. 13 minutes gives a gooier, fudgier cookie. After 15 minutes, the cookies are more crispy, especially around the edges.
Immediately after removing from the oven, press a few additional white chocolate chunks into each cookie. The chocolate chunks will melt due to the heat from the cookie – it will look pretty, plus: more chocolate!
Allow the cookies to cool on the baking sheet, or tuck in while they're still warm!
The gluten free white chocolate chip cookies keep well in a closed container in a dry, cool place for about a week (good luck with that).