Espresso Chocolate Chip Cookies (Gluten-Free)

Ingredients

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• 240 ml vegetable oil
• 200 g white sugar
• 100 g brown sugar
• 2 eggs
• 5 ml pure vanilla extract
• 18 g granulated instant coffee dissolved in 15 ml hot water
• 260 g gluten-free flour
• 5 g baking soda
• 5 g baking powder
• 255 g dark chocolate chips

Method

1. In a large bowl, combine sugars, eggs, vanilla, coffee mixture, and oil. Use a spoon or an electric mixer to mix well until combined.
2. Add flour, baking powder, and baking soda; mix just until combined. Stir in chocolate chips.
3. Cover and refrigerate for 1 hour or overnight.
4. Preheat oven to 175°C. Line two baking cookies with parchment paper.
5. Using a large scoop, form golf-ball sized mounds of dough, placed 5 cm apart. Bake for 13-15 minutes until set. Let cool on baking sheets.

Variation: Mini Espresso Cookies

Prepare recipe through Step 4. Using a tablespoon, scoop batter onto prepared baking sheet. Bake for 7-9 minutes.