All hail the most EPICally indulgent treat I’ve made in ages: these gluten free triple chocolate cookies!! They’re big, they’re bold, they’re packed with my favorite cocoa powder, milk chocolate, dark chocolate, and have a secret ingredient that just shifts all of that good stuff up to an unbelievable level of YUM. These cookies were an unexpectedly successful baking adventure that was prompted by me realizing that I didn’t have any baked goods to give a friend I was meeting for drinks this week (looking at you, Matt!) and hastily drafting a recipe that would be fast, easy, delicious, and kid-friendly (chocolate always seems like a safe bet)! So thank you, Matt, for spurring on the development of these awesome new cookies! To give you an idea of what you’re getting yourself into: these triple chocolate cookies are super fudgy in the center, with loads of melty, gooey milk + dark chocolate, and chewy/crispy on the edges. Basically a brownie but better (strong statement), and they’re perfect for sharing with friends!
Tips for the richest gluten free chocolate ginger cookies!
- Cream the butter + sugars for at LEAST a few minutes. It’s wild how important this step is and how much your butter and sugar will transform after beating it with an electric mixer for minutes and minutes. It’ll change color (become much lighter), look actually creamy (hence the term), and be a bit fluffy. That’s what you’re going for!
- Use DUTCHED cocoa powder! This means that the unsweetened cocoa has been processed with an alkalizing agent that results in a mellower, earthier (I think chocolatier) flavor, and it’s generally the cocoa I like using when baking. This will get you closer to that velvety, rich dark chocolate mouthfeel! My favorite brand is Droste dutched cocoa powder – it’s a bit tricky to find and I end up usually ordering it online, but it’s soooooo worth it!
- Chill that dough! I recommend at least 1. If you end up chilling it longer though, be sure to let it rest at room temp for about 45 minutes to an hour because it will be too cold/hard at that point and the cookie dough won’t spread as much.
- Don’t overbake those cookies! This is basically the biggest key to getting that chewy center: if you overbake, the center will be just like the edges, crispy and crunchy with no chew. You want the cookie dough to be still soft/look a bit underbaked (they’re safely baked, don’t worry) in the center and as the cookies cool, the center will settle into that glorious chewy bit.
- Let those cookies cool!! Because the key is to not bake them to a crisp/cakey disc, the center of your cookies will be very very soft until they cool and set, so let them hang out on the counter (I know, the temptation is real), for at least 15 minutes.
- Heighten the chocolate flavor with coffee! This is such a great tip for anything chocolatey that you’re baking. Coffee deepens the chocolate flavor (I don’t know the food science behind but it’s a thing lol) and adds an overall richness. It’s optional but highly highly recommended! You can add more instant coffee granules too if you want a bit more of a mocha taste!
If you’re into chocolate like I am, here are some other epic treats! Dark chocolate raspberry cake, triple chocolate cake, chocolate pear muffins, chocolate peanut butter cookies, chocolate earl grey cake, chocolate raspberry cupcakes, double chocolate muffins, chocolate shortbread, black forest cake, or brownie + s’mores cupcakes!
Gluten Free Triple Chocolate Cookies
Equipment
- Cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 1 Cup softened salted butter 227g
- ½ Cup packed light brown sugar 112g
- 1 ½ Cup white sugar 345g
- 1 large eggs plus one egg yolk
- 1 Tbsp vanilla extract 15ml
- 2 tsp instant coffee granules 10ml
- 1 ½ Cup gluten free 1-1 flour mix that contains xanthan gum 240g (if your mix does not contain xanthan gum, add 1/2 tsp now (1g))
- ¾ Cup unsweetened dutched cocoa powder 87g
- 1 tsp baking soda 8g
- ¾ tsp. Salt 4g
- 1 ½ cups milk chocolate chopped into ½ inch pieces 240g
- 1 ½ cups dark chocolate chopped into ½ inch pieces 240g
Instructions
- In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and beat until smooth. Then, in a small bowl, stir together the vanilla extract and the instant coffee granules until dissolved, then pour into the cookie dough and beat until combined. Add in the flour (and xanthan gum if needed), unsweetened dutched cocoa powder, baking soda, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be stiff). Finally, mix in 1 cup each (160g) of the chopped milk chocolate and dark chocolate until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for 1 hour.
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Then start scooping out the cookie dough and rolling it into 2 inch round balls. Carefully press a few pieces of the extra chopped chocolate (I did a mix of milk and dark) then place 4-5 balls on the cookie sheet (~4 inches apart) and bake for 10-12 minutes (I do exactly 10 – they should be slightly underdone!). Let cookies cool COMPLETELY before removing from the cookie sheet (15-20 minutes) – they will be chewy in the center and crispy on the edges!
Tag @sisterssansgluten on Instagram if you snap a photo of your cookies!
Food photography and styling by Amelia Farber
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