The tradition a delicious warm choc chip cookie with a glass of ice cold milk is one cherished by many. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use ¼-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
- 3cups/360g grams Cassava Flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 10 tablespoons/140 grams unsalted butter, at room temperature (1¼ sticks)
- ½ cup/110 grams light brown sugar
- ½ cup/100 grams granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 340 grams bittersweet chocolate chips, or coarsely chopped bar chocolate
- Course flaked sea salt, for finishing (optional)
Heat the oven to 180 degrees Celsius. Line two baking sheets with parchment paper.
In a medium bowl, whisk the cassava flour, salt and baking soda to combine.
Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 x 100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
Gently press the cookies down slightly with your fingers until about 2 cm thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the centre, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.