The triple chocolate threat. Crispy and chewy chocolate biscuit + moreish chocolate chunks + irresistible chocolate drizzle. Perfecting my gluten free triple chocolate cookie recipe has involved the consumption of copious amounts of raw cookie dough – somebody has to do the dirty work! I can confidently say these are the best triple chocolate cookies you will ever eat. When eaten warm off the cookie tray the dough beautifully encases the gooey molten chocolate chunks oozing out of every delicious bite.
Now let’s talk about the all important chocolate. It should be a high quality chocolate. If it’s not good enough to eat, don’t use it! I never, ever buy chocolate drops that don’t melt and ‘hold their shape’ for two reasons. Firstly, they are full of stabilisers and preservatives to prevent them from melting. Secondly, they taste like plastic. No thanks! I always chop up a good quality chocolate block with a large heavy knife instead.
When rolling cookie dough I like to flatten it with my hands for a thin crispy texture. This also creates more surface area for that all important chocolate drizzle. Feel free to swap your dark chocolate chunks with milk or white for a little variety. These cookies are bound for a sweet but very short life. A hidden pantry spot is highly recommended.
- 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
- 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.
- 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.
I LOVE the food styling you’ve used for these photos. Absolutely gorgeous. The recipe sounds delicious – might have to make it for my gluten-free brother this Christmas!
-Allison
Thank you Allison. I hope your brother enjoys them. All my recipes are gluten free so he does not have to miss out!
I used modified cassava flour and replaced the butter with 100 ml of palm oil.. the result is great! Best cookies i ever made. Thanks for the recipe!
Glad you enjoyed them Mia. Thanks for the lovely feedback.