Hug in A Cookie

Double Chocolate Chip Cookies.
Gluten Free, Vegan and Nut Free

The Art of Intolerance baking throws out challenges that just take longer to solve than others !!!

American cookies are one of those things……….Ive had a limited success, bolders, overspread, ‘disintergration’ after 24 hours or teeth shattering successes !!!πŸ™ˆπŸ˜‚πŸ˜‚πŸ˜‚

But give it time, wait for the opporunity and see what occurs when you then try something different !!!

Tessa Huff ( of whom you know I fangirlπŸ™ŠπŸ’•πŸ’•) recently published a recipe for 4 Giant Double Chocolate Chip Cookies !!!

https://stylesweet.com/blog/2020/4/15/giant-double-chocolate-chip-cookies

Well that sealed another try……..small batch , giant and double chocolate in one recipe………how could I not !!!!

Okay so I’m British, I struggle with concept of Granulated Sugar in baked goods ( I am a highly tune caster sugar machine πŸ™ˆ)

I struggle with the chill, freeze, non chill, roll, short or tall balls, cookie scoops ( of which I do own 4 because ……I DO TRY 😜😜) well realy the whole process……

Give me a biscuit and I’m happy to try replicate any πŸ™ˆπŸ™ˆ…so I can dunk it in my cuppa

Anyway back too it…….theres little really no more to be said !!!!

I have cookies, I have success and they are amazing……no chill absoulte consistency on baking. Huge and delicious and you can’t go wrong unless its user error ( just saying )πŸ™ŠπŸ™Š

One of the main diffrence apart from the obvious ones in the recipe adaption is SALT……Ive added non whatsoever!!

Vegan butter is notoriously salty and in this recipe add any more and its a way to salty a bake for me…..I did on the first try and I will not be repeating it ……

I am British and we tend not to add salt to our baked goods and less sugar as a rule so for me it was a non brainer…..the salt doesnt effect the texture or the bake so you can do as you jolly well please 😜😜😜

Right lets bake some Cookies of Giant Proportions 😍😍😍

A Thing of Beauty

Double Chocolate Chip Cookies GF, DF V

All you want in a huge double chocolate chip cookie


This recipe makes 4……I bake 2 at a time as my baking tray are not huge. I have not frozen the dough balls nor have I double the recipe….this is a small batch recipe, cookies can be made smaller but bake time will be less YOU WILL A KITCHEN SCALE as with all my recipes


Ingredients

  • 96g Gluten Free Plain Flour Blend ( If not using your own blend I recommend Dove Farms Freee Plain or Pilsbury US )
  • 25 g Dutched Unsweetned Cocoa Powder ( I use Green and Blacks )
  • 1/4 Bicarb of Soda
  • 1/4 Xanthan Gum ( If blend does not contain it )
  • 85 g Vegan butter ( block butter I used Stork you canarth Balance US )
  • 110 g Granulated white sugar
  • 18 g Soft Brown Sugar ( 2 tbsp )
  • 1 tsp Vanilla
  • 14 g Chickpea flour ( 2 tbsp )
  • 20 ml Water ( 2 tbsp )
  • 1tbsp Strong Hot Coffee or water
  • 100g Gluten Free Vegan Chocolate Chips ( i used Plamil )
  • 20g choc chips for ‘dressing ‘


Directions

  1. Pre heat your oven to 177 C/ 350 F ( I do not use convection or fan far these )
  2. Line 2 baking trays with parchment or slipmat (though i am not a fan of slipmats and never use them
  3. Measure ot the flour. cocoa powder, bicarb and xanthan gum into a medium bowl and whisk together with a whisk

  4. Sieve the dry ingredients into a medium bowl DO NOT MISS OUT ( this is important when you are using xanthan gum to make sure it is evenly distributed )

  5. Mix the chickpea flour and water togther until you get as smooth a mix as you can !!

    6. 6.Melt the vegan butter in the microwave for 20 seconds until just melted or on the hob in a pan

  6. Add the granulated and sugar to the melt butter and with a hand mixer or whisk whisk until sugars are
    7. well combined and a smoother paste is made ( there should be no obvious melted vegan butter streaks showing )

  7. Add the chickpeaflour paste mix and vanilla and whisk til combined

  8. Add the butter sugar etc mix to the dry ingredients

  9. Mix with a spatula or wooden spoon…. the mix will seem dry, dont worry

  10. Add the tbsp of hot coffee or water to the dough and mix til combined

    11. 12.Stir in 100g of chocolate chips to the batter

  11. Equally spilt the dough into 4 balls (mine weighted 112g each πŸ™ˆπŸ™ŠπŸ™ˆ)
  12. Roll into balls and faltten the tops slightly
  13. Place on a baking tray well spaced out about 7 cm or 3in

    14. And yes we are in a pandemic I reused some parchment 😜😜😜

  14. Add a few more chocolate chips to the surface of the balls

  15. Bake for 15/17 minutes.
  16. When done, the edges should be set but the centers will remain soft.
  17. Take out of the oven and drop some more choc drops on top (just a few…maybe 3 each cookie)

  18. Leave to cool on the baking tray til cold
  19. Cookies will last 4 days in airtight container……but they wont last that long πŸ˜‚πŸ˜‚πŸ˜œ
  20. Enjoy

Well there you go……so simple hassle free and absolutely delicious ……and they will be repeated again and again ……

I just need Tessa to make a plain version so if you are reading please crack on 😜😜😜😜

A quick pointer on chocolate chip placement……no one I’ve ever read tells you you can add extras after the ball making and when they come out the oven !!!

It may make sense to you Americans that make them from being in nappies…..but its taken me long enough to find out how to get the ‘chippy ‘ look πŸ™ˆ

Now for some #cookieporn and by the time Ive finished…..
YOU WILL WANT ALL THE COOKIES πŸ˜‚πŸ˜‚πŸ˜‚

Wipe the Screen 😜😜
Sunbathing Cookie……no bikini required 😜
Stand in an Orderly Line
Up Close and personal 😜😜
#crumbporn oooo my !!!
You Know You Want Them !!!!!!

Hope you enjoyed the post.

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Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week ( hopefully )

Stay Safe and Be Kind !!

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ
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Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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