Soft Brown Sugar
This popular sugar is used...
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Biscuits
Gluten Free Chewy Triple Chocolate Chip Cookies
25 mins
10 mins
Easy
30
Round out these gluten free chewy triple chocolate chip delights with a nice cuppa!
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- Ingredients
- Method
Ingredients
- 125g butter, cubed
- 200g dark chocolate, broken
- 3 eggs, lightly beaten
- 1 cup Chelsea Soft Brown Sugar
- 1¼ cups Edmonds Gluten Free Plain Flour
- ½ cup cocoa
- 200g dark chocolate chips
- ½ cup roasted hazelnuts (optional), coarsely chopped
Chelsea Products in Recipe
Reviews
6
What did you think of this recipe?
Kayla
We have one person in our house who has the gluten allergy but I tell you what? I managed to pry the pot out of his hand so I was able to bake some! I've made two batches so far and we're all fans in this house. YES!
5
Lee Maree Holloway
OMG these chocolate chip cookies are delicious and so easy to make!
5
Bobby
I'm a professional along with my critec brother Bob who has a very good restaurant in London. The cookies them selves where tasty but the texture put me off and I had to throw the rest out. They where rather hard to make as well as enjoy. My brother and I suggest instead of taking you time cooking these gross pieces of cardboard, we suggest the rice bubble cakes. They are tasty and worth the five minutes of time they take to make.
1
Bob
This recipe was way too rich. They were also very hard to make and I'm a very experienced chef. There wasn't much texture and they weren't chewy despite the recipe title. If I could give it any lower than one star, I would.
1
Braaaa
Boy good
3
Braaaa
Boy good
3
Method
Preheat oven to 180°C. Line 2 large oven trays with baking paper
2. Put the butter and chocolate in a small saucepan and stir over low
heat until butter melts and mixture is smooth. Pour into a large
bowl and cool slightly. 3. Add eggs and brown sugar to chocolate mixture and stir well.
Sift flour and cocoa together and add to the mixture,
then add chocolate chips and hazelnuts. Stir to combine.
4. Place large tablespoonsful of mixture onto the prepared trays,
allowing room for spreading. 5. Bake for 10 minutes or until tops feel firm, swapping trays halfway
through cooking time. Stand on trays for 10 minutes then place the
cookies on a wire rack to cool completely.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
6
What did you think of this recipe?
Kayla
We have one person in our house who has the gluten allergy but I tell you what? I managed to pry the pot out of his hand so I was able to bake some! I've made two batches so far and we're all fans in this house. YES!
5
Lee Maree Holloway
OMG these chocolate chip cookies are delicious and so easy to make!
5
Bobby
I'm a professional along with my critec brother Bob who has a very good restaurant in London. The cookies them selves where tasty but the texture put me off and I had to throw the rest out. They where rather hard to make as well as enjoy. My brother and I suggest instead of taking you time cooking these gross pieces of cardboard, we suggest the rice bubble cakes. They are tasty and worth the five minutes of time they take to make.
1
Bob
This recipe was way too rich. They were also very hard to make and I'm a very experienced chef. There wasn't much texture and they weren't chewy despite the recipe title. If I could give it any lower than one star, I would.
1
Braaaa
Boy good
3
Braaaa
Boy good
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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