Gluten-Free Triple Chocolate Cookies Recipe
The triple chocolate threat. Crispy and chewy chocolate biscuit + chocolate chunks + irresistible chocolate drizzle. I can confidently say these are the best triple chocolate cookies you will ever eat. When eaten warm off the cookie tray, the dough is a vessel for the gooey molten chocolate chunks oozing out of every delicious bite. These triple threats are bound for a sweet but very short life. A hidden pantry spot is highly recommended!
- 10½ tablespoons unsalted butter room temperature
- 1¼ cups brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup cocoa powder or raw cacao powder
- 1½ teaspoons baking soda
- 1¾ cups gluten-free all-purpose flour
- 200 grams 70% dark baking chocolate melted
- 400 grams 70% dark baking chocolate chopped
- Melted chocolate to drizzle
Preheat the oven to 325°F. Line a baking pan with parchment paper or silicone baking mat.
Beat butter and sugar for about 3 minutes, until pale and fluffy. Scrape the sides of the bowl. Add egg and vanilla and beat until combined.
Sift and add all dry ingredients and melted chocolate and beat until combined. Add chopped chocolate.
Roll the dough into flat rounds. If the mixture gets too sticky, refrigerate for 10 minutes and roll smoothly between hands.
Bake for 15 minutes or until cracks form. Let cool on tray, then drizzle with chocolate.
Tip: Flatten the cookie dough when rolling to create more surface area for all of that important chocolate drizzle. Feel free to swap your dark chocolate chunks with milk or white for a little variety.
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