By Chelsea Sugar
Page views: 13774Round out these gluten free chewy triple chocolate chip delights with a nice cuppa!
6 reviews
125g butter, cubed
200g dark chocolate, broken
3 eggs, lightly beaten
1 cup Chelsea Soft Brown Sugar
1¼ cups Edmonds Gluten Free Plain Flour
½ cup cocoa
200g dark chocolate chips
½ cup roasted hazelnuts (optional), coarsely chopped
Preheat oven to 180°C. Line 2 large oven trays with baking paper
2. Put the butter and chocolate in a small saucepan and stir over low
heat until butter melts and mixture is smooth. Pour into a large
bowl and cool slightly.
3. Add eggs and brown sugar to chocolate mixture and stir well.
Sift flour and cocoa together and add to the mixture,
then add chocolate chips and hazelnuts. Stir to combine.
4. Place large tablespoonsful of mixture onto the prepared trays,
allowing room for spreading.
5. Bake for 10 minutes or until tops feel firm, swapping trays halfway
through cooking time. Stand on trays for 10 minutes then place the
cookies on a wire rack to cool completely.
I'm a professional along with my critec brother Bob who has a very good restaurant in London. The cookies them selves where tasty but the texture put me off and I had to throw the rest out. They where rather hard to make as well as enjoy. My brother and I suggest instead of taking you time cooking these gross pieces of cardboard, we suggest the rice bubble cakes. They are tasty and worth the five minutes of time they take to make.
This recipe was way too rich. They were also very hard to make and I'm a very experienced chef. There wasn't much texture and they weren't chewy despite the recipe title. If I could give it any lower than one star, I would.
We have one person in our house who has the gluten allergy but I tell you what? I managed to pry the pot out of his hand so I was able to bake some! I've made two batches so far and we're all fans in this house. YES!
OMG these chocolate chip cookies are delicious and so easy to make!
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