November 25, 2023
Gluten Free Triple Chocolate Chip Cookies
Prep time:
15 min
Cook time:
15 min
Total time:
45 min
Gluten Free Triple Chocolate Chip Cookies
Embark on a chocolate lover’s dream with our Gluten Free Triple Chocolate Chip Cookies recipe, where every delightful bite is made with the perfection of Hand + Heart Gluten-Free All-Purpose Flour. These cookies are designed to satisfy your deepest chocolate cravings, creating a symphony of flavors and textures that will leave you indulging in fudgey, chocolate bliss.
Imagine sinking your teeth into soft and chewy cookies that boast not one, not two, but three kinds of chocolate chips, making each bite a decadent journey. To elevate the experience, we’ve added a sprinkle of Flake Sea Salt on top, achieving the perfect balance of salty and sweet. It’s a sophisticated touch that takes these cookies to a whole new level of chocolate indulgence.
With Hand + Heart Gluten Free Flour at the core of this recipe, you can trust that these Triple Chocolate Chip Cookies maintain the ideal texture and taste, proving that gluten free treats can be just as delightful as their traditional counterparts.
So, embrace the world of chocolatey wonders with this recipe. Whip up a batch, savor the fudgey goodness, and let the irresistible combination of chocolate and sea salt elevate your cookie experience to new heights.
Gluten Free Triple Chocolate Chip Cookies
Prep time:
15 min
Cook time:
15 min
Total time:
45 min
Yield:
12 cookies
Author:
made by hand, from the heart
Ingredients
- 2 1/2 cups Hand + Heart Gluten-Free All-Purpose Flour, level and scoop
- 1/2 cup dutch processed or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/4 cups lightly packed light brown sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
- flake sea salt for garnish
Instructions
- Preheat oven to 350ºF.
- Line a large baking pan with parchment paper. Set aside.
- In a medium bowl, sift together the gluten free flour, cocoa powder, baking soda, and salt.
- In a large bowl using hand mixer or electric mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
- Add the vanilla and eggs. Gradually beat in the flour mixture. Finally, stir in the chocolate chips.
- If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful.
- Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls or use a large cookie scoop and drop onto prepared baking sheets.
- Bake for 12 – 15 minutes until golden brown.
- Cool for 5 minutes before removing and transferring to a wire racks to cool completely.
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