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My Double Chocolate Dipped Cookies Recipe (dairy free option)

My gluten free chocolate dipped cookies recipe are the ultimate treat that nobody would EVER know is gluten free. There's a dairy free option too!
Course Dessert, Snack
Cook Time 15 minutes
Servings 16 cookies

Ingredients

  • 100 g caster sugar
  • 100 g light brown sugar
  • 120 g butter or hard margarine if dairy free (I tend to use the hard Stork baking block)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 260 g gluten free plain flour
  • 30 g cocoa powder (make sure it's gluten free and dairy free if necessary)
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 160 g chocolate chips (I tend to use mainly white chocolate chips for these, but you can use milk chocolate too) - ensure you use dairy free if needed
  • 250 g white chocolate (dairy free if needed)

Instructions

  • In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. 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 combined once more.
  • In a separate bowl, add your gluten free flour, bicarbonate of soda, salt and cocoa powder (I always sieve coca powder) then briefly mix.
  • Add your flour mix to your original bowl and mix till 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).
  • Add 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 (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 your dough into balls (about the size of a golf ball) and place them on your trays. This time I actually weighed my balls to ensure they were even. Each was about 55-60g. They will spread but not as much as my regular chocolate chip cookies - the cocoa powder reduces this.
  • Pop into the preheated oven for 15 minutes - they should have flattened out to look more like cookies.
  • Remove from the oven and leave to cool on the baking tray before moving them. They'll be very soft at first so allow to cool.
  • For the chocolate base, melt your chocolate in a large glass bowl over some boiling water. Once it's melted, allow to cool quite a bit. White chocolate can be quite thin when melted and thickens as it cools.
  • Take each of your cooled cookies one at a time and carefully dip their bottoms into the chocolate so it's completely covered. I find with white chocolate you might need a couple of dips as it's thinner than dark and milk chocolate when melted. 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!!