Triple chocolate cookies

Triple chocolate chip cookies

Inspired by Local Milk’s salted spicy double chocolate chili cookies

Are you bored with chocolate yet given that Easter was about 5 minutes ago?  I don’t think I ever could be, but maybe that’s just me.  I actually saw a version of these cookies on Spabettie’s site and immediately I was reminded of the triple chocolate cookies I used to get from Mille’s cookies.  Yum, yum.  I have been working on a flour mix that makes a chewy cookie.  I don’t always want a cakey cookie.  I don’t always want a crisp cookie.  Many of the gluten-free recipes I see just don’t make the kind I used to love when I ate wheat.  So I’d been playing around with some peanut butter dough (recipe in progress) and it turned out really good, so I used the same flour mix to make a chocolate cookie.  On day one these cookies are slightly crisp on the outside, and chewier on the inside.  Day two they are soft and chewy throughout.  None made it to day three!  I’ve also got half a batch of dough in the freezer (this recipe makes quite a lot so you could try making half if you wish) and I’ll update the recipe if that works out well.  In the meantime, if you are sick of just eating chocolate here’s a good way to use up any leftover Easter eggs.  I find chocolate drops never melt the way I want, plus I love the occasional discovery of a HUGE chunk of chocolate in a cookie, which you just don’t get using chocolate drops.  So get chopping with those leftover eggs and they’ll be gone in no time.

Triple chocolate cookies

Prep time 1 hour 10 minutes Cook time 10 minutes Makes approximately 32 cookies

After the dough has chilled, preheat the oven to 175ºC and line baking sheets with parchment paper

  • 1 tbsp flaxseed, ground
  • 2 tbsp boiling water
  • 170g unsalted butter, room temperature
  • 220g light muscovado sugar
  • 150g granulated sugar
  • 2 tsp vanilla extract
  • 2 eggs, beaten
  • 38g sorghum flour (I used Bob’s Red Mill)
  • 38g superfine white rice flour (Tai Ky Rice Flour is superfine)
  • 38g sweet rice flour
  • 38g tapioca flour
  • 38g potato starch
  • 1 tsp whole psyllium husk
  • 90g cocoa
  • 1 tsp salt
  • ¾ tsp bicarbonate of soda
  • ¾ tsp baking powder
  • 150g chocolate, chopped into chunks – I used 50g dairy-free white chocolate, and 100g dairy-free milk chocolate

In a small bowl measure out the ground flaxseed, add the boiling water, whisk and place in the fridge while you assemble the other ingredients.  In a stand mixer, or with a handheld one, cream the butter until it is light and fluffy.  Add both the sugars and beat again until the mix is again fluffy.  Add one egg at a time, then the vanilla, and then the flaxseed mixture, beating between each addition until just combined.  In a separate bowl weigh out all the dry ingredients, except for the chopped chocolate, and using a balloon whisk stir thoroughly so the contents are evenly mixed.  Add one half of the flour mix to the wet ingredients and mix until just combined, then add the second half and mix again.  Finally stir in your chopped chocolate.  The dough should be soft, like a thick cake batter.  Place the bowl in the freezer for 1 hour so that the mixture cools, which will stop the cookies from spreading too much in the oven.  Line baking sheets with parchment paper.  I made 8 cookies per tray so used two initially.  Using two teaspoons place dollops of mixture about the size of walnuts onto the trays, evenly spaced, and flatten slightly with a fork.  Bake for 10 minutes in the oven (mine take exactly this to achieve the right consistency) but check after 8 minutes as these cookies will be very crunchy if over-baked.  If they look a little puffy that’s fine, they will flatten and firm up on the trays as they cool, so better a little under-baked than over.  Leave on the trays to firm up for a couple of minutes before transferring to a wire rack to cool completely.  Store in an airtight tin.  Best eaten within 48 hours.

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