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5 from 4 votes

Giant triple chocolate cookies

Prep Time10 minutes
Cook Time15 minutes
Fridge time1 hour
Servings: 10 cookies

Ingredients

  • 180 g dairy free butter block *See FAQs
  • 180 g light brown sugar
  • 80 g granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 340 g gluten free plain flour
  • 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
  • 35 g cocoa powder
  • 1 tablespoon cornflour (Note, this is cornstarch in the US)
  • 1 teaspoon bicarbonate of soda (Note, this is baking soda in the US)
  • 1/2 teaspoon salt
  • 150 g dairy free milk chocolate chips
  • 150 g dairy free white chocolate chips

Instructions

  • 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.