Triple Chocolate Cookies Gluten Free |
- 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
Conventional Method
- Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter and sugar for about 3 minutes until pale and fluffy. Scrape the sides of the bowl.
- Add egg and vanilla and beat until combined.
- Add all sifted dry ingredients and melted chocolate and beat until combined.
- 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.
- 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
- Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter and sugar 20 sec/speed 6. Scrape the sides of the bowl.
- Add egg and vanilla and mix 5 sec/speed 6.
- 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.
- 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/
3.5.3251