- Gluten Free
- Dairy Free
A lovely soft chocolate cookie recipe with dark chocolate chips. It is both gluten free and dairy free. It’s an easy bake that anyone can master and great fun for the kids to join in too.
Gluten-free flour – I have used a self-raising gluten free flour that contains xanthan gum. If your gluten free flour does not contain kanthan gum then add 1/4tsp of xanthan gum to 120 grams of flour.
Cocoa powder – I have used a good quality Swiss cocoa powder. Using a good quality cocoa powder enhances the flavour of the cookie.
Corn flour – This gives the cookie a softer texture.
Creaming method – To bake these cookies I have used the creaming method. This is when the sugar and butter is mixed until it is lighter in colour and texture (this can take up to 5 minutes of mixing). This process distributes the sugar crystals throughout the fat molecules, which creates tiny air cells. When baked the tiny air cells expand which results in a light airy cupcake.
Double Chocolate Cookies
Ingredients
- 375 Grams Gluten-Free self-raising flour
- 45 Grams Cocoa powder
- 200 Grams Soft dark brown sugar
- 45 Grams Dark muscovado sugar
- 140 Grams Dairy-free margarine I have used Stork
- 50 Grams Dark chocolate chips
- 1 tbsp Corn flour
- 1 Large Egg
- 1 tsp Baking Powder
- 1 tsp Vanilla extract
Instructions
- Pre-heat the oven to 170 fan,
- Cream together the margarine and sugars until paler in colour. (Approximately 3-5 minutes)
- Add 1 tsp of vanilla Extract and mix.
- Add 1 large egg and mix until well incorporated.
- Add the cocoa powder to the dough and mix again.
- Then add 1 tsp of baking powder, 375 grams of gluten-free selft-raising flour and 1 tbsp of cornflour to the batter and mix until you have a smooth but relatively firm chocolatey cookie dough.
- Finally gently mix in 50 grams of dark chocolate chips.
- Place the cookie dough in the fridge for at least 30 minutes.
- Whilst the cookie dough is chilling in the fridge pre-heat the oven to 170℃ fan, gas mark 3, 338℉ and prepare 2 baking trays by lining them with baking paper.
- Once chilled removed the cookie dough and take a desert size spoon. Scoop some cookie dough and weigh out 50 grams of dough, (you want 50 grams of cookie dough per cookie).
- Roll the 50 grams of cookie dough into a ball and place onto a baking tray.
- Repeat until to have rolled out approximately 17 cookies. Placing each cookie dough ball onto a the baking tray, ensuring that they have space to spread out when cooking so they do not touch.
- Once all the cookie dough has been rolled into even balls and placed on a baking tray put in the preheated oven to cook for 18 – 20 minutes, or until the cookies have spread out and have cracks on the surface. (See picture at the top of the recipe card)
- Once cooked, remove from the oven and leave to cool on the baking tray for 10 minutes before placing them on a cooling rack.