Triple Chocolate Cookie (New)
These soft and buttery cookies will just melt in your mouth. Simply delightful with a cup of tea or coffee!
12- 14
180°C/fan 160°C/gas mark 4
35 minutes + 4 hours chilling
“It can be hard work and takes time to really combine it all but it’ll form a perfect cookie dough, (you could use a stand mixer instead if you want to). ”
Ingredients
100g caster sugar
100g light brown sugar
125g hard margarine (I've always used the hard block of Stork which is dairy free - if you don't need dairy free you could use butter)
1 large egg
1/2 tsp vanilla extract
255g gluten free plain flour
25g cocoa powder (make sure it's gluten free), I use Cadbury Bournville Cocoa Powder but it’s only gluten free not diary free.
1/2 tsp salt
1/2 tsp bicarbonate of soda
150g of each chocolate chips you choose (I use a mix of white chocolate, and milk chocolate).
Method
In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. Mix until it all comes together and is fully combined. Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.
In a separate bowl, add your gluten free flour, bicarbonate of soda, salt and cocoa powder (I always sieve coca powder) then briefly mix. Add your flour mix to your original bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour.
Add the chocolate chips and give them a good mix in so they are dispersed evenly. I usually just buy chocolate chips for cookies; however, you could buy bars of your favourite chocolate and break them into chunks to make your own.
Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
Heat your oven to 170°C/fan 160°C/gas mark 4 and prepare a couple of baking trays with good quality, non-stick baking paper.
Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball) and place them on your trays. This time I actually weighed my balls to ensure they were even. Each was about 60g. The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of batches.
Pop into the preheated oven for 15 minutes - they should have flattened out to look more like cookies.
Remove from the oven and leave to cool on the baking tray before moving them. They'll be very soft at first so allow to cool. Enjoy!
