50/50 cookies
Serves: 18-20
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
50/50 cookies
Can’t decide between chocolate chip cookies or double chocolate chip cookies? Good news – if you bake my gluten-free 50/50 cookies you can have the best of both worlds... in one bite!
Serves: 18-20
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
192Kcal
Fat
9gr
Saturates
5gr
Carbs
26gr
Sugars
16gr
Fibre
0gr
Protein
2gr
Salt
0.3gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
For the double chocolate chip cookie dough
- 60g butter, softened
- 50g caster sugar
- 50g light brown sugar
- ½ medium egg, beaten
- ½ tsp vanilla extract
- 100g gluten-free self-raising flour
- 25g cocoa powder
- ¼ tsp bicarbonate of soda
- 80g white chocolate chips
For the chocolate chip cookie dough
- 60g butter, softened
- 50g caster sugar
- 50g light brown sugar
- ½ medium egg, beaten
- ½ tsp vanilla extract
- 125g gluten-free self-raising flour
- ¼ tsp bicarbonate of soda
- 80g milk chocolate chips
Step by step
Get ahead
The dough balls can be chilled for 1-2 days (or frozen for up to 1 month) before baking. Add 2-3 minutes’ extra cooking time if baking from frozen.
- Make the cookie doughs one at a time. Cream together the butter and two sugars with a wooden spoon until light and fluffy. Beat in the egg and vanilla.
- Add the flour, bicarbonate of soda, a pinch of salt and, for the double chocolate chip cookie dough, the cocoa powder. Mix everything together until fully combined.
- Stir the chocolate chips into each cookie dough mixture. Place the cookie doughs in the fridge, cover and chill for 2 hours.
- Once chilled, take 20g of the chocolate chip cookie dough and 20g of the double chocolate chip cookie dough and roll them together so you have a 40g cookie dough ball that looks half and half. Repeat until you’ve used up all the dough.
- Place the cookie dough balls onto 2 large, lined trays (well-spaced, as they will spread). Chill in the fridge for 15 minutes (or see Get ahead, above) while the oven preheats to 200°C, fan 180°C, gas 6. Bake for 10-12 minutes and then allow to cool and firm up on the baking trays before enjoying! The cookies will keep for up to 5 days in an airtight container.
