These deliciously chewy chocolate biscuits happen to be gluten-free, and that’s why I decided to make them in the first place; for a friend who can’t have gluten, but as I suspected they were so lovely that I will keep making them for myself as well.
Because they don’t contain gluten-free flour they’re not a regular cookie made into a gluten-free version. Instead the technique is completely different using eggs and corn flour to bind a mixture of mainly melted chocolate. Yes, they’re THAT chocolate-y!
Gluten-free chocolate cookies with sea salt, makes 20-25
Translated from and adapted after Brinken Bakar’s recipe.
135 g caster sugar
40 g butter, softened
45 g corn flour
1 tsp baking powder
1/2 tsp salt
250 g dark chocolate
120 g white chocolate, chopped
Pre-heat the oven to 160C fan. Melt the dark chocolate in a Bain Marie and leave to cool slightly. Whip the butter with electric beaters fir approx 2 minutes, then add the sugar and beat for another 3 minutes. Add the eggs; first one, then whisk and then the other and whisk. Mix corn flour, baking powder and salt in a bowl and add to the egg mixture. Add the melted chocolate. If the mixture feels too runny leave it to thicken for while. When the mixture is cool, add the white chocolate. Spoon out the mixture onto baking tray covered with parchment paper. Scatter with sea salt and bake in the oven for 8-9 minutes. Leave to cool. They are best stored in an airtight container in the fridge.
These cookies will be the most annoying you’ll ever make. The dough is just so incredibly crumbly. You might swear a little and think there is something missing in the recipe. But then you cut them up and pinch them together on the baking sheet and place them in the oven and suddenly your kitchen smells like heaven. Chocolate heaven.
And then you bite into one, still warm from the oven. And bliss.
Despite the annoying texture pre-bake these cookies are some of the best I’ve ever tried. And according to the blog Smitten Kitchen, where I found the recipe, they could in fact contribute to world peace.
Amazing chocolate cookies, makes about 25-35
Adapted from Smitten Kitchen’s recipe. Original recipe by Dorie Greenspan’s Paris Sweets.
180 gplain flour
5 tbsp + 1 tsp cocoa
1/2 tsp baking powder
160 g softened butter
120 g soft light brown sugar
4 tbsp caster sugar
1/2 tsp sea salt
1 tsp vanilla
140 g chopped dark chocolate
Mix flour, cocoa and baking powder in a bowl. In a separate bowl beat butter until fluffy. Add both sugars, salt and vanilla and beat until creamy.
Add the flour mixture and place a tea towel over the bowl (to avoid flour dusting all over your kitchen) and beat on low speed until the flour has been incorporated. Beat as little as possible. It needs to be mixed but the dough will have a very crumbly texture. Add the chocolate and pour the crumbs out onto a baking table and divide into two heaps. Press each heao into a roll, 2.5 inches thick and cover with clingfilm. Refridgerate for at least three hours.
Pre-heat oven to 160C. Cover two baking trays with parchment paper. Cut 1 cm thick slices of the cookie dough rolls and place on the trays, about an inch apart. The dough will crumble but just press the crumbs into a rough cookie shape.
Bake for 12 minutes in the middle of the oven. They won’t look done, but they will be. Leave to cool on a wire rack or tray and serve.