{"id":1257,"date":"2020-07-13T08:41:28","date_gmt":"2020-07-13T08:41:28","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1257"},"modified":"2026-05-05T13:04:52","modified_gmt":"2026-05-05T05:04:52","slug":"cafe-style-choc-chip-cookies","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/07\/13\/cafe-style-choc-chip-cookies\/","title":{"rendered":"Cafe Style Choc Chip Cookies"},"content":{"rendered":"

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These biscuits above (I dislike using the word, ‘cookie’) are huge! They’re proper cafe style, which is why they’re made so large. I’ve adapted the recipe slightly to make the dough thinner, so you’ll get more biscuits that are smaller.
You can use gluten free flour successfully and can reduce the amount of choc chips and sugar if you like.<\/p>\n

This recipe was developed in the TM6.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Cafe Style Choc Chip Cookies<\/h2>\n
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Cafe Style crunchy and delicious!<\/div>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Biscuits, Cookies<\/span><\/div><\/div>
Cuisine: <\/span>Australian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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