Gilbert’s chocolate chunk cookie

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 12-15 large cookies

125g butter

85g granulated sugar

85g brown sugar

50g eggs (about 1)

180g Lievito gluten-free flour mix

2g salt

2g baking soda

3g vanilla essence

170g chocolate chips/drops


Beat together the butter and sugars. Don’t cream them too much as this will make the biscuit spread too far.

Beat in the egg (it’s easier if the butter and the egg are both at room temperature).

Add the flour, salt, baking powder and vanilla essence.

Mix through the chocolate chips/drops.

Portion into 80g balls and press gently on to a tray to flatten slightly. Then refrigerate for 30 minutes or freeze for 10 minutes.

Bake, while still cold, at 175degC for 12-15 minutes (you want to take them from the oven while still a little ‘‘under-baked’’ as this helps with the chewy texture).

Allow to cool on the tray.

Drizzle with melted chocolate (this is a chocolate biscuit after all!).

Recipe provided by Gilbert’s Fine Foods, Dunedin. Recipe requested by Kate Clarke.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.


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