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Gluten Free Choc Chip Dipped Cookies

My gluten free choc chip cookies recipe is probably my BEST cookie recipe yet! But it's even better with a chocolate dipped base! It can also be made dairy free if you fancy too.
Course Snack
Servings 0

Ingredients

  • 100 g caster sugar
  • 100 g light brown sugar
  • 120 g hard margarine, melted (I've always used the hard block of Stork which is dairy free - if you don't need dairy free you could use butter)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 300 g gluten free plain flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 180 g chocolate chips (dairy free if necessary)
  • 250 g chocolate (dairy free if necessary) (I used regular milk chocolate in the imagery, but dark chocolate would be great too)

Instructions

  • In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine (or butter). Mix until it all comes together and is fully combined.
  • Add your egg  and vanilla extract to the bowl and continue to mix (with a wooden spoon) until fully combined once more.
  • Add your flour, bicarbonate of soda and salt to your bowl and mix until combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand). Be patient - it will come together, and it won't be dry!
  • Add about 160g of the chocolate chips and give them a good mix in so they are dispersed evenly.
  • Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes - 1 hour (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
  • Heat your oven to 170C and prepare a couple of baking trays with good quality, non-stick baking paper.
  • Remove your cookie dough from the fridge and roll into balls (about the size of a ping pong ball). If you want to be specific like me, I weigh each ball so they are the same. Mine were 35g each. With you leftover chocolate chips place 1 or 2 in the top of the ball, this will ensure you see some on top when the cookie is cooked!
  • Place them on your trays. The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of batches. Pop into the preheated oven for 12-13 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.
  • Remove from the oven and leave to cool on the baking tray before moving them.
  • For the chocolate base, melt your chocolate in a large glass bowl over some boiling water. Once it's melted, allow to cool briefly.
  • Take each of your cooled cookies one at a time and carefully dip their bottoms into the chocolate so it's completely covered. Be careful when picking the cookies up not to get any on the top - I guess it doesn't matter if you do! Place each cookie melted chocolate up on a baking tray. Once you've filled a tray, place these in the fridge to completely set.
  • Once they are set, they're ready to eat! Enjoy!
  • You can keep them in the fridge or in an airtight box. Don't keep them in the sun, or the chocolate will melt!!