Gluten Free Triple Chocolate Chip Cookies
My Gluten Free Triple Chocolate Chip Cookies!!! This recipe was just a bit of fun… I was playing around with my NYC Cookies recipe and these happened. Charlie said “I’m not just saying this, these are the best cookies you’ve ever made”.
WOAAAHHH… so I made them again and again to make sure they were the same everytime :). Once I knew they we’re perfect, I got typing it up to share with you lovely lot!!!
Its difficult to get a sense of just how delish these are but hopefully you can see from the picture below that the middles are beautifully soft with gooey puddles of chocolate and the outsides have the perfect crunch. Yum.
The most important bit for my triple chocolate chip cookies!!
My gluten free triple chocolate chip cookies recipe is super super easy… literally (1) put butter and sugar in a bowl and whisk (2) add egg and whisk (3) add flour and whisk (4) add choc chips (5) roll into balls and bake.
THE MOST IMPORTANT BIT – the **ONLY** place you can go a little astray in the recipe is the baking time. Here’s a bit of guidance:
- I recommend exactly 9 mins for a golf ball sized piece of chilled cookie dough (approx 80-90g). By chilled, I mean around 1 hr in the fridge or freezer.
- If your dough is frozen (you’ve left it in the freezer for at least a few hours), add on 3 mins.
- If the balls are bigger (more like 100-120g), go for 12-15 mins if chilled and 17 mins from frozne.
To get the gooey middles, when they are removed from the oven, the tops will looks brown and delish (just like the pics) BUT they will be fragile and quite literally fall apart if you pick them up. They will set whilst they are cooling but don’t touch them before!!!
Gluten Free Triple Chocolate Chip Cookies
Ingredients
- 200 g Gluten free plain flour
- 35 g Cocoa Powder
- 115 g Stork Butter - – comes in a foil packet and says "for biscuits" on the front – its naturally dairy free
- 65 g Light Brown Sugar
- 65 g Golden Caster Sugar
- 1 egg
- 1 tsp baking powder
- 1/8 tsp baking soda
- 300 g chocolate chips - – I went for 100g of white, milk and dark
Instructions
- Cut the butter into cubes. Place into a large mixing bowl with both types of sugar.
- Whisk until just combined.
- Add the egg and whisk until just combined.
- Add the flour, cocoa powder, baking powder and baking soda and whisk until fully combined. >At this point, you shouldn't see any little lumps of flour/white dusty bits!
- Add the choc chips and mix until its evenly spread throughout the dough. >You can use a wooden spoon or hands for this, rather than your whisk.
- Take roughly 80g of the mix, mould into a ball shape and place on a baking tray/freezer proof dish/plate. Repeat for the rest of the mix.
- Place the balls into the freezer for at least 1 hour (can be left overnight).
- Pre-heat your oven to 175oC. Cover a baking tray with tin foil/baking paper.
- Place the cookies on the foil and place into the oven for 9 mins. >Cooking time and temperature makes a hugeeeeeeeee difference so pay attention here!! I've included some guidance in the blog post above: see the section called "The Most Important Bit"
- Remove from the oven and leave them alone for at least 15 mins to cool before attempting to touch them! >Under NO circumstances should you try to move the cookies from the tray when you've removed them from the oven!!!! They need at least 10-15mins to cool, during which time they will keep cooking. If you try to move them before, they will crumble and the inside will still be raw.>Strange tip: if yours come out a little tall & haven't spread out at all, push the top of each cookie down very lightly with the back of a spoon to flatten it a little and return them to the oven for 2 mins to cook a bit more. Its just a factor of how much you push the dough together when you form the balls.
- EAT!!!!
