If you like really chocolaty cookies, with crisp edges and chewy middles, then this is the recipe for you. If you’re not gluten free, don’t let that put you off! It’s a best seller in the bakery and our customers can’t believe they are gluten free. Twice a year, our bakers are given research projects to work on. Poppy, one of our bakers loves research and was looking at free-from baking when she came across gluten-free brownie cookie recipes . We loved the idea so set about developing our own. We hope you like it!
Two baking sheets, lined with parchment and a stand mixer with a paddle attachment. You could absolutely do it by hand, but the dough is really stiff so you’ll need a lot of elbow grease! You’ll need a big bowl, a hand whisk and a wooden spoon if you are doing it by hand.
I’m big on minimising the washing up, but in this case you need to use two more bowls, one for the eggs and one for the chocolate chips. This recipe isn’t complicated at all, it’s just about being organised so the dough doesn’t have to sit around.
385g icing sugar
95g cocoa powder
1 teaspoon salt
3 medium eggs
125g chocolate chips (we use a mix of milk and white, but it’s up to you)
This is what you do:
The cookie dough doesn’t like sitting around once it’s all mixed so it’s really important to get the oven on at 160c, line your trays, set the stand mixer up, then weigh out all your ingredients.
Weight out the chocolate chips into a small bowl and crack the eggs into another bowl. In the stand mixer bowl, add all the dry ingredients (Except the chocolate) and mix to combine. Keep your mixer on low or there will be a cloud of icing sugar! If you’re doing this by hand, whisk the dry ingredients with a hand whisk.
Next add your eggs to the dry ingredients and mix on low until all the dry ingredients are mixed in. This is a super thick mixture, so don’t think you’ve done something wrong, it’s meant to be like that! Scape down the sides and bottom of the bowl to make sure everything is mixed. Next add in the chocolate chips and mix until they are evenly through the dough.
Using an ice cream scoop or two soup spoons, scoop out golf ball size balls of the mixture and place on your baking sheet. You should get around 10 depending on size. They spread a LOT so give them lots of space. You may only get 4 – 5 on each sheet. (See Handy Hints). Pop the trays in the oven for 17 mins (set a timer here as the timings really matter! (see Handy Hints)
They should still look soft when they are ready but not wet looking. They will set up and form into a lovely chewy cookie with a thin crust. it’s hard, but do leave them to cool almost completely before lifting them off the trays as they break easily when warm. They are worth the wait!
This recipe is really just an easy, all in one recipe. The key is just to get organised before you start mixing and then you can’t go wrong!
Use the best cocoa you can. The richer and darker the cocoa, the better the flavour.
Don’t underestimate how much these cookies will spread. Don’t be tempted to put them close together. If you can get three baking trays in your oven at once then do!
If using three trays, you may need to swap them round after 10 mins (move the bottom tray to top and top to bottom).
Check them after 15 mins. If they look wet, give them two more minutes. Soft is ok, wet isn’t.
Like most baking, these are at their very best on the day of baking, and still good on days 2 and 3 if you store them in an airtight container,
We serve two of the them filled with ice cream as a giant ice cream sandwich on our streetfood menu.