I guess there’s no person who doesn’t love chocolate chip cookies. Crispy edge, soft middle, every now and then a piece of chocolate – a real pleasure. Interesting how I haven’t published a recipe so far, and I’ve made gluten-free ones many times. Now it’s time for the gluten-free version. I made the biscuits with Muscovardo sugar and because of that they are darker in color. If you want lighter cookies, use plain white sugar. The mixture can stand in the refrigerator for up to 4 days, so you can bake fresh biscuits every day. From this amount I got 30 smaller biscuits.
- 70 g cream cheese
- 170 g of melted butter
- 150 g Muscovardo sugar
- 1 1/2 teaspoons vanilla paste
- 2 egg yolks
- 280 g Schar Mix B flour
- 1 teaspoon baking soda
- a pinch of salt
- 170 g of chocolate drops
Using a blender, mix the cream cheese, melted butter and sugar, for about 2 minutes. Add the vanilla paste and egg yolks, one at a time, mixing on medium speed until the ingredients are combined. Separately mix the flour, baking soda and salt and gently stir into the liquid ingredients mixture. Stir in the chocolate drops by hand. Cover the dish with cling film and refrigerate for a minimum of 4 hours.
When you want to bake the biscuits, take the dish out of the fridge and let the mixture stand at room temperature for about 15 minutes, to make it easier to shape. Shape into walnut-sized balls and arrange them on a baking sheet lined with baking paper. Leave enough space between the balls, as the biscuits will spread out during baking. Bake for approximately 8 minutes in an oven preheated to 190 ° C. The biscuits will be soft and will look like they are not baked enough – the edge should be baked and lightly colored, while the middle should remain soft. Leave the biscuits in the tin for a few more minutes before moving them to the rack to cool completely. The biscuits taken out of the oven are brittle and will become firmer during cooling.