chocolate chip cookies

These giant chocolate chip cookies will put a smile on everyone’s face. Delicious with a glass of ice-cold milk, packed full of dark and white chocolate, they are a perfect home-coming treat. It is important that the chocolate you use does not contain milk powder as this can contains gluten so check the labels carefully. Gluten-free white chocolate buttons are available in most larger supermarkets.

• 125 g/1 stick plus 1 tablespoon unsalted butter, softened
• 125 g/⅔ cup caster/ granulated sugar
• 125 g/½ cup dark soft brown sugar
• 150 g/1 cup plus 2 tablespoons gluten-free plain/all-purpose baking flour
• 1 teaspoon bicarbonate of soda/baking soda
• 100 g/1 cup ground almonds
• 1 egg, beaten
• 60 ml/¼ cup buttermilk
• 100 g/3½ oz dark chocolate, chopped
• 100 g/3½ oz white chocolate buttons

2 baking sheets, greased and lined

Makes about 20 cookies

Preheat the oven to 180˚C (350˚F) Gas 4.

Put the butter and both sugars in a mixing bowl and cream together. Add the flour, bicarbonate of soda/baking soda, ground almonds, egg and buttermilk and whisk well until everything is incorporated. Mix in the dark chocolate and white chocolate buttons with a wooden spoon.

Put 20 tablespoonfuls of the mixture on the prepared baking sheets, leaving a gap between each one as the cookies will spread during baking. (You may need to bake in batches depending on the size of your baking sheets.)

Bake in the preheated oven for about 10–12 minutes, until the cookies are golden brown. Leave to cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.

These cookies will keep for up to 5 days if stored in an airtight container.