Lactose Free Dark Chocolate Chip Cookies

Directions

1. Preheat your fan oven to 170°C (340°F/GAS 3/conventional oven 190°C / 375°F).

2. Dice your cold butter into cubes and add them to your large mixing bowl.

3. Beat the butter with both sugars until small buttery, sugary chunks form.

4. Add in your milk chocolate chips (or add-ins of your choice) and lightly mix for a few seconds.

5. In a separate bowl, mix together the self-raising flour, plain flour, salt, bicarbonate of soda, cornflour, and baking powder.

6. Add the dry ingredients to your butter, sugar, and chocolate chips mixture.

7. Once combined, beat your eggs in a separate jug and add the vanilla extract.

8. Add the wet mixture to the dry mixture.

9. Weigh out the dough into 160g balls. If you're stuffing your cookies, now is the time to flatten out the weighed dough and add in your frozen filling. Mould the dough around the filling.

10. Freeze the dough for a minimum of 2 hours (preferably overnight). You can use a freezer bag, Tupperware or a lined tray for storage.

11. Once frozen, line a baking tray with non-stick greaseproof paper, spacing the dough balls apart to allow room for spreading.

12. Bake in the preheated oven for 14 minutes or until the edges are golden and the centers are soft. Allow the cookies to cool and enjoy!