Triple Chocolate Cookies (Gluten Free)
These triple chocolate cookies combine a crisp edge, a chewy centre, and generous pockets of molten chocolate for every bite. Over multiple test batches I refined the texture and balance so the cookies stay tender in the middle while achieving a lightly crisp exterior. Served warm they reveal oozing chocolate chunks; cooled, they keep a dense, fudgy bite. Whether you call them cookies or biscuits, these are meant to be indulgent and shareable.
Quality chocolate matters. Use chocolate you enjoy eating plain — if a chocolate tastes artificial or contains stabilisers that prevent melting, it will affect the final texture and flavour. Rather than relying on chocolate drops that are formulated to hold shape, I recommend chopping a good-quality block of dark chocolate so you get varied-sized chunks that melt into pockets of rich chocolate. For a milder sweetness, substitute some of the dark chocolate with milk or white chocolate to create contrast.
When shaping these cookies I like to roll the dough into small rounds and then gently flatten them with my hand. Flattening increases the surface area and encourages a crisper rim while keeping the centre chewy. It also makes room for a decorative chocolate drizzle after baking. If the dough gets too soft to handle, chill briefly until it firms up enough to shape smoothly. These cookies disappear fast, so a discreet spot in the pantry can be useful if you don’t want them all gone in one sitting.
Below you’ll find both a conventional method and a Thermomix adaptation of the recipe, plus tips to vary the chocolate types and to adjust baking time for your preferred texture. The method is straightforward: cream butter and sugar, add the wet ingredients, fold in the dry ingredients and melted chocolate, then stir through chopped chocolate before shaping and baking.
Ingredients
- 150g unsalted butter, room temperature
- 225g (about 1 1/4 cups) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup cocoa powder or raw cacao
- 1 1/2 tsp bicarbonate of soda (baking soda)
- 1 3/4 cups (about 200g) plain gluten free flour*
- 200g melted dark 70% cooking chocolate
- 400g dark 70% cooking chocolate, chopped into chunks
- Melted chocolate for drizzling
- *I use Bob’s Red Mill 1-to-1 plain gluten free baking flour
Instructions
- Preheat the oven to 160°C (fan). Line baking trays with baking paper or use silicone mats.
- Beat the butter and brown sugar together for about 3 minutes until pale and fluffy. Scrape down the bowl as needed.
- Add the egg and vanilla, and beat until fully combined.
- Sift the cocoa, bicarbonate of soda and gluten free flour, then add these dry ingredients and the melted chocolate to the bowl. Mix until combined.
- Fold in the chopped chocolate. Roll the mixture into flat rounds about 5cm wide; flattening by hand gives a crisp edge and chewy centre. If the dough becomes too sticky, chill for 10 minutes and then shape between your hands.
- Bake for 10 minutes for crisp edges with a chewy centre, or 13 minutes for a crunchier cookie. Allow cookies to cool on the tray for a few minutes, then transfer to a wire rack and drizzle with additional melted chocolate once slightly cooled.
- Preheat the oven to 160°C (fan). Line baking trays with baking paper or use silicone mats.
- Place butter and brown sugar in the Thermomix bowl and beat for 20 seconds on speed 6. Scrape down the sides.
- Add egg and vanilla and mix for 5 seconds on speed 6 until combined.
- Add sifted dry ingredients and melted chocolate; mix 10 seconds on speed 4. Add the chopped chocolate and combine gently. Roll into flat rounds about 5cm wide; refrigerate for 10 minutes if too soft to handle.
- Bake for 10 minutes for chewy centres or 13 minutes for crisp cookies. Cool on the tray, then drizzle with melted chocolate.
Storage and variations: store cooled cookies in an airtight container at room temperature for several days or refrigerate if you prefer a firmer texture. For longer storage, freeze shaped dough balls or baked cookies and thaw before serving. Swap some of the dark chunks for milk or white chocolate, or stir in chopped toasted nuts for added texture. These adjustments let you tailor the cookies to your taste while keeping the core triple-chocolate experience intact.