Gluten Free Triple Chocolate Cookies
This triple chocolate cookie recipe is so tasty because it offers a rich, indulgent chocolate experience. This gluten free cookie recipe makes the most incredible cookies that you are sure to love! Their edges are slightly crisp while the interior stays moist and tender, creating a delightful contrast in texture.
Preparation time: Less than 30 minutes
Cooking time: 10 to 30 minutes
Serves: 25 cookies
Ingredients:
- 150g dark chocolate chips
- 60g soft unsalted butter
- 125g soft dark brown sugar
- 125g dark chocolate
- 125g buckwheat flour
- 25g cocoa powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 1 tsp vanilla extract
- 2 large eggs
Method:
Step 1: Pour the chocolate chips into a dish and place it in the fridge while you prepare the batter. You can also put them in the freezer. This keeps the chips from melting too much during baking, giving you nice chunks of intense chocolate flavor.
Step 2: Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Line one or two baking trays with baking parchment, depending on how many batches you will bake.
Step 3: Roughly chop the dark chocolate and melt it in a suitable bowl in the microwave or over a pan of simmering water. Set it aside to cool slightly.
Step 4: In another bowl, mix the buckwheat flour, cocoa, bicarbonate of soda, and salt. Use a fork to ensure everything is well combined.
Step 5: In yet another bowl cream together the butter and sugar with the vanilla extract until the mixture is a dark caramel colour and fluffy. Use a spatula to scrape down the sides of the bowl if necessary. Beat in the cooled, melted chocolate, then add the fridge-cold eggs one by one (I find this means you don’t have to refrigerate the dough before baking). Once both eggs are fully absorbed into the butter and sugar mixture, scrape down the sides of the bowl again. Turn the speed down and carefully beat in the dry ingredients.
Step 6: Using a spatula, fold in the cold chocolate chips. Then, place rounded tablespoons of the dough onto a lined baking sheet, leaving about 6cm (2½ inches) between each one. Put the bowl with the remaining cookie dough in the fridge while the first batch is baking.
Step 7: Bake for 9–10 minutes. Remove the tray from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool.
Step 8: Once the tray has cooled, or you have another lined and ready to go, take the bowl of dough out of the fridge and proceed as before.
Recipe by BBCGoodFood.
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