This cookie is so delicious that even non allergic friends will be eating them en masse and asking for the recipe. If you don't need to make this dish milk free then you can use normal butter.
Ingredients
- 220g Dark Chocolate (make sure it is milk free and around 30% cocoa content)
- 100g Gluten Free Plain Flour
- 20g Cocoa
- 1tsp Gluten Free Baking Powder
- ¼ tsp Salt
- ¼ tsp Xantham Gum
- 75g Vegan Butter (make sure it is butter not margarine, I use Pure), at room temperature
- 130g Brown Sugar
- 40g Caster Sugar
- 2 Large Eggs, at room temperature
- 1tsp Vanilla Extract
- 100g Dairy-free Chocolate Chips
Utensils
- Microwaveable Bowl
- Medium Bowl
- Sieve
- Spoon
- Large Bowl
- Electric Whisk
- Spatula
- 2 Baking Sheets, covered with Parchment Paper
- Cooling rack
Method
- Break the chocolate pieces into smaller pieces and place in the microwaveable bowl. Heat on full power in 20 second intervals, mixing in between, until melted. Leave it to one side to cool . Alternatively if you do not have a microwave you can melt it in a water bath.
- Sieve the flour, cocoa, baking powder, salt and xantham gum into the medium bowl, stir to fully combine. Set aside
- In the large bowl, using the electric whisk combine the butter, brown sugar and caster sugar. Whisk at medium-high speed for 2 minutes. Add the eggs and vanilla extract and beat on high for a full 2 minutes (yes, I time it). Scrape down the sides and bottom and whisk on high for a further 1 minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes
- Pour in the flour mixture and beat on low speed until fully combined. Add in the chocolate chips and mix by hand, until evenly distributed
- Preheat the oven to 180°C/160°C fan
- Cover the dough and chill in the fridge for only 20 minutes. Remove from the fridge and roll by hand into walnut sized balls, place on the baking sheets leaving 6 cm between each cookie. Bake for 12-13 minutes or until the edges are set (the middles will still be soft)
- Remove from the oven and allow to cool on the baking sheets for 5 minutes, then transfer to the wire rack to cool completely.
- You can store these for up to a week, in an air tight container, at room temperature
