We are trialling a gluten free food box scheme in our webshop to help those with coeliac disease or gluten intolerances. It is the only item available to shop currently. Please only order if you suffer from these conditions. Limited to 1 box per household per week. Orders not adhering to this will unfortunately be cancelled & refunded. Stock availability is limited and the shop will close each day when limits are reached.
Line a baking tray with parchment and pre-heat the oven.
Sieve the flour and baking powder into a bowl and stir to combine.
Put the butter and sugar into another bowl and beat them together until light and fluffy.
Beat in the egg and vanilla extract.
Mix in the prepared flour.
Stir in the chocolate chips and nuts.
Take teaspoons of dough, rolling each into a ball.
Place the dough balls on the prepared baking tray, leaving room for the cookies to expand.
Bake for 10-15 minutes, until golden.
Large baking tray
180°C, Fan 160°C, 350°F, Gas 4
I'm a beginner cook and these cookies turned out gorgeous and delicious! I think my dough was probably wetter than it was supposed to be since I used organic muscovado sugar instead of regular bleached sugar, but I loved how chewy the cookies turned out! I used a heaping tablespoon of dough per cookie and was able to make 17. Thanks for this great recipe!