Gluten Free Triple Chocolate Cookies
These rich and moist cookies combine cocoa powder and two additional types of chocolate for the ultimate molten cookie.
1 Mixing Bowl
2 baking sheets
ice cream scoop
Dairy Free butter, room temperature
Gluten Free 1.1 flour
Scharffen Berger unsweetened cocoa powder
Scharffen Berger 62% cocoa semi-sweet chocolate, chopped
Scharffen Berger 70% cocoa dark chocolate, chopped
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
Add your room temperature butter and both sugars to a mixing bowl and mix on high for 5 minutes. Th mixture should be light and fluffy.
Mix in the vanilla.
Add one egg at a time and allow it to incorporate before adding the next one.
Add in the dry ingredients. Mix them until they are just combined. Be careful not to over mix.
Mix in the chocolate chunks.
Use an ice cream scoop to portion out the cookie dough.
Bake the cookies for 9-11 minutes until they are set.
Allow them to cool for 30 minutes before serving.
Tried this recipe?