Triple Chocolate Cookies Gluten Free
Ingredients
  • 150g unsalted butter, room temperature
  • 225g or 1¼ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup cocoa or raw cacao
  • 1½ tsp bicarbonate of soda
  • 1¾ cups or 200g plain gluten free flour*
  • 200g melted dark 70% cooking chocolate
  • 400g dark 70% cooking chocolate, chopped
  • Melted chocolate to drizzle
  • *I use Bob's Red Mill 1 to 1 plain gluten free baking flour
Instructions
Conventional Method
  1. Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Beat butter and sugar for about 3 minutes until pale and fluffy. Scrape the sides of the bowl.
  3. Add egg and vanilla and beat until combined.
  4. Add all sifted dry ingredients and melted chocolate and beat until combined.
  5. Add chopped chocolate and roll into flat rounds about 5cm wide. If the mixture gets too sticky refrigerate for 10 minutes and roll smoothly between hands.
  6. Bake for 10 minutes for crisp edges and a chewy centre or 13 minutes for a crunchy cookie. Cool on tray then drizzle with chocolate.
Thermomix Method
  1. Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Beat butter and sugar 20 sec/speed 6. Scrape the sides of the bowl.
  3. Add egg and vanilla and mix 5 sec/speed 6.
  4. Add all sifted dry ingredients and melted chocolate and mix 10 sec/speed 4. Add chopped chocolate and roll into flat rounds about 5cm wide. If the mixture gets too sticky refrigerate for 10 minutes and roll smoothly between hands.
  5. Bake for 10 minutes for crisp edges and a chewy centre or 13 minutes for a crunchy cookie. Cool on tray then drizzle with chocolate.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/triple-chocolate-cookies-gluten-free/