This is my recipe for the Best Ever Gluten Free Chocolate Drop Cookies which are super chocolatey, fudgy in the middle, have a crispy top and are best eaten straight out of the oven.
I swear, I could never get tired of chocolate, especially if it is the good quality kind that I recently purchased from The Kate Tin.
Kate has her own range of baking chocolate and so I decided to buy every single variant to test.
For this cookie recipe, I used her milk chocolate drops, which melt so well and create the most dreamy swirls.
Best Ever Gluten Free Chocolate Drop Cookies
For these cookies, you will need gluten-free flour, butter, caster sugar, 2 eggs, Kate Tin Milk Chocolate Drops, baking powder and soda as well as salt.
Top Tips:
- Remember to chill your dough
- Remember to bang your pan at the end to help the chocolate spread
Enjoy making these cookies!
Cat
Best Ever Gluten Free Chocolate Drop Cookies
Equipment
- bowls
- whisk / e;ectric beater
- baking tray
Ingredients
- 100 butter melted
- 190 g caster sugar
- 2 jumbo eggs
- 70 g chocolate drops The Kate Tin
- 230 g Gluten free flour Natures Choice
- 3 tbsp. cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- Salt sprinkling on top of baked cookies
- 70 g chocolate drops The Kate Tin
Instructions
- In a bowl, using a whisk or hand mixer, cream the butter and sugar together
- Then add in eggs, mixing until fully incorporated.
- Melt the first 70g of chocolate and then when it is cooled (you do not want it to cook the eggs), add it to the sugar egg mixture and mix well.
- Sift together the flour, cocoa powder, baking powder and baking soda. Add the dry ingredients to the wet and mix well.
- The dough will be soft and slightly sticky to the touch. Add half of the 2nd batch of 70g chocolate disks, leaving the other half aside.
- Chill the dough in the fridge for 30 minutes until firm
- Pre-heat the oven to 180c and line a baking tray with baking paper.
- Using an ice cream scoop or just a tbsp., shape the cookie dough into balls and press down slightly (I made large cookies so I did not push down too much.
- Arrange the cookies on the baking sheet so that they have enough space for spreading (I baked six at a time). Top with the remainder chocolate disks.
- Bake for 15 minutes.
- Remove cookies from oven and tap the baking tray on the kitchen counter a few times to flatten the cookie slightly and help the chocolate spread.
- Cool for 5 minutes and then transfer to a cooling rack to cool completely. Sprinkle the cookies with sea salt (optional)
Next up: Choc-Chip Peanut Butter Oat Cookies
