Cookies sans gluten

L'une des choses qui me manque le plus depuis que je ne peux plus manger de gluten, c'est ces gros cookies de style américain. J'entends par là des cookies d'une certaine taille, tendres, fondants et croustillants à la fois.

One of the things I miss the most since I am not able to eat gluten any longer is those American style chocolate chip cookies. I mean, big, tender, perfectly crispy yet chewy cookies.

Et je trouve que c'est certainement l'une des choses les plus difficiles à réaliser sans gluten (en dehors des viennoiseries, bien évidemment). J'ai testé plusieurs recettes avant d'arriver à celle-ci et c'est sûrement celle que je préfère maintenant !

And I have found it is also probably one the most difficult gluten-free baked goods to get right (well, not to mention pastries). I tried several recipes before I came with this one and it is probably my favourite so far!

Ces cookies sont assez proches des gros cookies que j'aimais bien lorsque je pouvais encore manger du gluten, et c'est aussi ce que disent mes testeurs-mangeurs-de-gluten. Il faut bien les surveiller pendant la cuisson car ils doivent être à peine dorés et il faut les sortir du four juste au moment où leur surface ne brille plus !

Those cookies are quite close to the plain chocolate chip cookies I used to favour back in my gluten days -and so say my gluten-eating testers. You should watch them carefully while they cook because they need to be just lightly brown and this is when you have to take them out of the oven, just when the surface turns from wet to dry!

Ensuite, attendez quelques minutes qu'ils refroidissent... et savourez votre première bouchée : vous ne pourrez plus vous arrêter !

Then wait a few minutes until they cool down a little... and enjoy your first bite - you will not manage to stop!

GLUTEN-FREE CHOCOLATE CHIP COOKIES

120g rice flour

50g potato starch

15g corn starch

1/2tsp guar gum

1/2tsp baking soda

1/4tsp salt

85g butter, melted and at room temperature

60g brown sugar

60g caster sugar

1 egg, room temperature

1/2tsp vanilla extract

170g chocolate chips

Preheat oven to 190°C.

In a medium bowl, stir together the flour, starches, gum, baking soda and salt.

In a bigger bowl, using an electric hand mixer, beat butter and sugar until light and creamy. Add in the egg and vanilla extract and beat until well combined. Gradually add in the flour and mix with a wooden spoon, then stir in the chocolate chips.

Form balls of dough and place them well apart as they will spread while cooking. Bake for about 8 to 9min or until the cookies look dry on their centers - the surface must not appear wet any longer. Leave to cool then remove on a wire rack to cool completely.