Gluten Free Double Chocolate cookies

I used to have this idea that all gluten free products would taste like cardboard… But after baking several cakes and trying some gluten free sweets (Thanks Jane : ) ), I now know how wrong I was.

As I’ve been working at the cafe, I understand the need for gluten free products. There is nothing worse than having someone come in asking for something gluten free, and I have nothing to give them. I feel awful. And when we only have one option.. sometimes it’s not what that person was after. So after observing how well the Gluten Free Caramel Slice was selling, I thought I would trial another gluten free product. And nothing beats a chocolate chip cookie..

Well maybe a DOUBLE chocolate chip cookie does : )

I was really happy how these turned out.. Not only are they very easy to make, but these cookies look, taste and smell like a regular cookie. This is a product I can sell to everyone. 

Even my dad would eat these ones… and his perception on gluten free was way worse than mine! He won’t touch anything, wheat free, sugar free, fat free etc… But I reckon I can trick him with these ones!

I made these cookies quite large, to suit the cafe style cookie. The Donna Hay in me came out as I weighed each ball of dough to make them all absolutely perfect! Mine weighed 70gm each, and I got 16 large cookies. Feel free to make them smaller and get more out of your dough!

– INGREDIENTS – 

125g dark chocolate, chopped

100g butter, chopped

2 cups gluten free plain flour

3/4 cup brown sugar

2/3 cup caster sugar

1/4 cocoa powder

1 teaspoon bicarbonate of soda

2 eggs, lightly beaten

1 teaspoon vanilla extract

230g milk chocolate, chopped

– METHOD – 

1. Pre-heat oven to 160 degrees celsius and line 2 – 3 large baking trays with baking paper. The amount of trays will depend on how many cookies you yield.

2. Stir the dark chocolate and butter in a small saucepan over low heat until smooth and fully melted. Set aside to cool slightly.

3. Combine the flour, brown sugar, caster sugar, cocoa powder and bicarbonate of soda in a large bowl.

4. Stir in the eggs and vanilla and then add the chocolate mixture. Mix until well combined.

5. Add in the milk chocolate chips and stir until evenly distributed.

6. Roll (and weigh) balls of cookie dough. Place on the baking trays leaving space for them to spread.

7. Press the dough slightly to flatten each cookie.

8. Bake in the oven for about 18-20 minutes or until the tops are crusty and cracked slightly. If you don’t press down the cookie enough and you realise half way through baking that they are quite ‘stocky’, simply open up the oven and use a spatular to push them down a little bit more : )

9. When the cookies are ready, remove from the oven and allow to cool on the trays. You will find the middle will feel a bit gooey still, this creates the ‘chewy’ effect. If you bake them even longer, they will be harder texture.