Gluten Free Triple Chocolate Cookies
These epic chocolate cookies are packed with milk chocolate, dark chocolate, and a hint of coffee!
Servings: 20 cookies
Calories: 250kcal
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!