Gluten-free recipes can be a bit hit and miss but these cookies do not disappoint. Despite having no oil or butter in them they are rich and chocolatey with a satisfyingly chewy centre. I took them to work and they disappeared within minutes. I will admit that I wasn’t sure they were doing to work while I was making them but stick with it because the pay-off is totally worth it.
Gluten-free gooey dark chocolate cookies
Adapted from divine-baking.com
3 large or 4 medium egg whites
¼ teaspoon cream of tartar
2 ½ cups icing sugar
½ cup cocoa powder
1 tablespoon rice flour
Pinch of salt
1 ½ cups (about 180g) good quality dark chocolate chips (or if you can’t be bothered with chips, just hack up 2 slabs of Green & Blacks. The quality of the chocolate makes all the difference, so don’t skimp.)
Pre-heat your oven to 180 C. Put a pot of boiling water on the stove and rest a glass bowl on top of it. The bowl should not touch the water. Add one cup of the chocolate chips to the bowl and allow to melt, stirring occasionally. You can melt the chocolate in the microwave but if it goes wrong there is nothing you can do to salvage it. I prefer the old school, safe method. When the chocolate is completely melted, set aside to cool a little.
Now beat the egg whites to soft peaks with the cream of tartar using an electric mixer. This can be tricky, so here are my tips for doing it right:
- Always use a glass or metal bowl – never plastic.
- It won’t work if there is a drop of fat or yolk in the bowl so separate your eggs carefully and wipe your bowl with a piece of kitchen roll and a drop of vinegar before you start
- The cream of tartar really helps
- You will know you have soft peaks when you can lift the beater out of the egg white and it makes a little peak that flops over at the end. If the peak doesn’t flop over, you’ve gone too far!
Once you’ve got your soft peaks, add one cup of the icing sugar a little at a time, continuing to beat. Once all the sugar is in, keep beating until you get a creamy marshmallow texture. It shouldn’t take more than the few minutes. Don’t panic if you become surrounded by a cloud of white powder. Just make sure you vacuum after.
In a separate bowl, mix together another cup of the icing sugar, the cocoa, flour and salt. Now turn down your mixer to a slow speed and add the dry ingredients a little at a time. Then stir in the melted chocolate and remaining chips.
Put your mixing bowl in the fridge for 10 minutes for the dough to stiffen up.
In the meantime, grease two baking trays with a little oil and put your remaining icing sugar in a bowl.
When your dough is nice and stiff, take a tablespoon of mixture at a time, roll into a ball and then roll in the remaining icing sugar to thickly coat. Place on the baking tray. You should get 9 – 10 per tray. Bake each tray for 10 minutes. Prepare to be amazed!
Makes 18 – 20 cookies