Triple Chocolate Chunk Cookie
Super easy

When I was compiling a list of recipes for the year I came across this recipe but forgot to write down the title.  I call this a triple chocolate chip cookie because it has cocoa powder, and chocolate chips in it and then it's also dipped in chocolate.  They're sinfully delicious.

Category: Sweets

Ingredients

For 2 Dozen(s)

Batter

2 lg eggs
2/3 cup white sugar
1 tsp vanilla
1 3/4 cup dark chocolate chips (or a mix of different kinds)
1/3 cup butter, unsalted, cubed, room temperature
1/2 cup Frankie's gluten-free all-purpose flour blend
2 tbsp cocoa powder
1 1/5 tsp baking powder
1/2 tsp Kosher salt

Coating

1 1/4 cups semi-sweet chocolate chips
3 tbsp colourful sprinkles

Triple Chocolate Chunk Cookie Directions

Preheat oven to 350°F or 175°C

Line 2 baking sheets with parchment paper.

 

Beat the eggs and sugar in a bowl with a hand or stand mixer.  Beat on medium high until the eggs are tripled in volume.  Beat in the vanilla next.

Melt chocolate chips and butter in a double boiler.  Stir occasionally to remove any lumps.  Once melted remove from heat.

Whisk Frankie's gluten-free all-purpose flour cocoa, baking powder and salt in a small bowl.

Gently fold one third of the egg mixture into the chocolate until no streaks remain.  Fold in remaining egg mixture.  Sift flour mixture over chocolate and gently fold until smooth.

Scoop batter by the tablespoon onto the parchment paper leaving 2.5cm (1inch) space around each drop.  Bake until the cookies are puffy and cracked on top (9-10 minutes).  Let cool completely before proceeding to next step.

Melt chocolate in a microwave safe bowl in 30 second bursts until the chocolate is 3/4 melted.  Stir the chocolate between each microwave burst and stir the chocolate after 3/4 of it melts to encourage it to melt the rest of the way. 

*It's important that the chocolate no go over 34°C/ 93°F as this will cause the chocolate crystals to change and cause your chocolate either not to set properly or it will look bloomy.

Dip 1/2 of each cookie into the chocolate and then lay it onto the cooled parchment paper (on the baking sheet).  Sprinkle with colourful sprinkles and let set.

 

*I sometimes pop my baking sheet into the fridge for 10 minutes to let the chocolate finish setting up.

Store in an airtight container for up to 2 weeks.

 

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this pastry as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.

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