A basic recipe for chocolate chip cookies – works well every time.


When I was growing up, my mother used to make these cookies on a regular basis, but used sultanas instead of chocolate chips as my father is allergic to chocolate (very sad!).  Now that I’m cooking for my family, I often use milk or white chocolate,  but I still have fond memories of the sultanas – I’m not sure which version I prefer!

And they are easy to convert to gluten and dairy-free – just use gluten-free all-purpose flour, non-dairy margarine and chocolate chips and you will be able to experience the awesomeness of these classic cookies.


Chocolate chip cookies


  • 2 1/4 cups gluten-free plain flour
  • 1 tsp baking soda
  • 1 cup margarine or butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 1 tsp vanilla
  • 1/2 tsp water
  • 2 eggs
  • 1 cup chocolate chips non-dairy if needed


  1. Preheat oven to 350F.
  2. Sift together flour and baking soda. Set aside.
  3. Combine butter, both types of sugar, vanilla and water. Beat until creamy.
  4. Beat in the 2 eggs.
  5. Add the flour mixture and mix well.
  6. Stir in chocolate chips.
  7. Drop by well-rounded teaspoonfuls onto greased cookie sheet. Bake at 160 deg C for 10-12 minutes.

Recipe Notes

To make this gluten-free:
Substitute the 2 1/4 cups plain flour for 1 1/2 cups rice flour, 1/2 cup potato starch, 1/3 cup tapioca starch and 1 tsp xanthan gum.

Adapted from from 'Toll-house cookie' recipe