Gluten Free Triple Chocolate Chip Cookies
My Gluten Free Triple Chocolate Chip Cookies are packed with pools of runny chocolate, with crunchy edges and soft, fudgy middles.
You honestly can’t beat the smell of “Millie’s style cookies” filling your house!!
Warning: they are addictive! Everyone who tries these says they’re the best cookies they’ve ever had, gluten free or not.
Everyone likes a slightly different cookie – what’s this one like?
Its a “supermarket bakery” /”Millie’s” style cookie with crunchy outsides that get softer and softer as you move towards the middle where you’ll find a gooey, fudgy centre.
Some people like them super thin and chewy, some people like chunky cakey cookies, others want something in between, where this recipe lies! If you want to make one of the other types, have a read on my Cookies 101 *COMING TOMORROW!!!!** to show you how to make very simple adaptations to the recipe to achieve it
What equipment do you need?
Its SUCH simple recipe. You only need a:
- mixing bowl,
- baking tray,
- baking paper
That is literally it!!
Are they difficult to make?
They are the easiest recipe on my blog. The only “skill” you need is how to judge the timing to get the perfect cookie.
You can’t go wrong, they’ll be tasty whatever… we’re just talking about perfection here. Cook it 1 minute too long and it’ll have a less gooey middle, 1 minute too short and it might not have crunchy edges.
Everyones ovens are a bit different – you’ll soon work out the perfect timing for yours though!
My advice: test the timings by baking 1 cookie first and then you can adjust it for the other 14 cookies!
Here’s a pic of all the bits you’re going to need to make my Gluten Free Triple Chocolate Chip Cookies
- Light Brown Sugar – you can replace this with Caster Sugar, although the light brown sugar will improve the colour and give a more caramelly taste to the cookie
- Caster Sugar – you can replace this with granulated sugar, although caster sugar will give a more even texture
- Plain Flour – I always use Doves Farm FREEE Gluten Free Plain Flour
- Stork – stick to Stork!!! It’s the best!!!! The one in a foil block, not a tub
- Bicarb & Baking Powder – make sure yours are gluten free!!! Annoyingly some supermarket own brands contain wheat. Don’t substitute or leave out if you want cookies that look exactly like mine!
- Choc Chips – ideally, I recommend using chocolate chips from the baking aisle as they’re more stable once cooked but “normal” ones will work too. I used a mix of white, milk and dark chocolate.
- Choc Bar – you can use ANYTHING you want – Dairy milk, Nomo, Schar’s version of a Kinder Bueno whatever is your favourite. I used a mix of white, milk and dark chocolate.
Storage: the cooked cookies will keep for 3-4 days in an airtight container.
Freezing the dough: If you don’t want to cook all 15 cookies at once, you can roll the dough into 55g balls and freeze them. You can then just get them out of the freezer and cook them from frozen when you want them!
Cooking from frozen: Increase “cooking stage 1” to 7 mins in the oven. After this stage, your cookies a bit taller and less spread out than you’ll want them to be. Use the back of a spoon to push the cookies down into the height you want (about 1cm thick, like the pictures of my fully cooked cookies). This won’t affect the taste!
Cookies 101 guide coming: I have a new guide coming tomorrow entitled “Cookies 101” that will address every single question you could possibly have about gluten free cookies and also troubleshoot all the things that can go wrong. Watch this space!!!!!
Gluten Free Triple Chocolate Chip Cookies
- 275 grams gluten free plain flour
- 100 grams white caster sugar
- 100 grams light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 120 grams Stork - use the block – see "Ingredients"
- 1 whole egg
- 1 egg yolk
- 240 grams chocolate chips - – I use 80g of milk, 80g white and 80g dark but its up to you!
- Sprinkle of salt
Optional Extra for the tops (but very good!)
- 210 grams chocolate bar - – I use 70g of milk, 70g white and 70g dark but its up to you!
Make the Cookie Dough
- Melt the butter. Do not let it boil!>I do this in a pan on a very low heat. You could also do it in a microwave, in 10 second blasts.
- Put both types of sugar into a large mixing bowl. Add the melted butter and mix until its fully combined>I use a wooden spoon to mix it together. No need for an electric whisk here. >Takes 15 seconds of stirring.
- Add the whole egg and egg yolk. Mix that in too.>Takes about 5-10 seconds.
- Add the flour, baking soda, baking powder and salt. Mix together with a spoon again.>It'll look very floury but if you keep whisking it will come together. You’re looking for the white from the flour to have all gone.
- Add the chocolate chips. Mix together so they're evenly distributed throughout the dough.
- Cover the mixing bowl in cling film and place into the fridge for a minimum of 1 hour.
Cook the Cookies
- Pre-heat your oven to 175oC.
- Take the dough out of the fridge. Weigh out 55g of the dough and shape into a smooth ball. You should be able to make approx 15 balls.>If your cookie dough has been in the fridge for a long longer than an hour, the dough will be quite firm. Work the balls in your hands, squidging it all together until its soft like playdough. Form a neat, soft ball
- Line a baking tray with paper and place 4 balls onto the tray. Repeat for as many trays as you have/can fit into the oven!>Top tip: you need the baking paper to be as flat as possible, otherwise your cookies will come out a funny shape. If you're struggling: take a bit of baking paper slightly bigger than your baking tray, scrunch it up into a ball, flatten it out again and by some kind of miracle it will now stay put! (that's what I've done in the pic)
- Your cookies need to be in the oven for a total of around 13 mins. I break this down into 3 stagesCOOKING STAGE 1: Place the trays into the oven and bake for 6 mins. Open the oven and quickly rotate the trays around (so the bit that was at the front of the oven is now at the back) to ensure a perfectly even bake.
- COOKING STAGE 2: Place the trays back the oven for an additional 5 minutes.
- COOKING STAGE 3: take the cookies out of the oven & place a couple of squares of chocolate bar ontop of each. You can poke them into the cookie a little too! Put them back in the oven for the final 2 mins.
- Once they are cooked (should be just starting to brow around the edges), remove the trays from the oven and leave the cookies for at least 5 mins to cool.>The cookies won't be set until they're cool – if you try to pick them up early you'll end up with a crumbly mess!