My giant triple chocolate cookies are filled to the brim with chocolate and white chocolate chips, the perfect gooey chocolate cookie that everyone will love. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will these cookies last?
These cookies will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Which dairy free chocolate chips do you use in the cookies?
For these cookies I used the Sainsbury’s Free From Milk Chocolate and White Chocolate chips, however any dairy free chocolate chips will work.
Can I freeze the cookie dough?
This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.
1/4teaspoonxanthan gum(omit if your flour blend already contains this)
1tablespooncornflour (Note, this is cornstarch in the US)
1teaspoonbicarbonate of soda(Note, this is baking soda in the US)
150gdairy free milk chocolate chips
150gdairy free white chocolate chips
To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
Add the eggs and continue to whisk. Add the vanilla extract and whisk again.
Add the gluten free flour, xanthan gum, cocoa powder, cornflour, bicarbonate of soda and salt. Mix well to form a dough.
Mix in the dairy free chocolate chips. Place into the fridge for atleast an hour to chill.
Whilst the dough chills preheat your oven to 180°C and line 3 large baking trays with baking paper.
Take your dough out of the fridge and roll into 10 balls. I tend to weigh mine (around 115g per ball) to make sure they are all the same size.
Spread the cookie balls out on the baking trays. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
Bake for 15 minutes, remove from the oven and leave to cool. The cookies will continue to cook and firm up once they are out the oven and cool.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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