Now, I know this is a big claim but I absolutely mean it – these choc chip cookies are exceptional. And its because of one simple yet life changing recipe ingredient – cocoa butter!
Last year I randomly bought a packet of cocoa butter while perusing shelves in my local health food shop. I had no idea what I was going to create but I just knew I needed it. Well – it’s been sitting at the back of my pantry for months now so I decided to create a recipe around it and all I can say is – I wish I had used it earlier! Cocoa butter gives these cookies an incredible white chocolate taste which had my boys in a spin!
This recipe is gluten and dairy free and could be made with no sugar – I have given you the option! However this time, I lashed out and used sugar and it was truly magnificent!!
Without further ado, my friends – here’s the recipe!!
The Best Choc Chip Cookies Ever!
- 1½ cups or 115 g cocoa butter
- 1¼ cups or 250g white sugar (or coconut sugar or erythritol)
- 1½ tsp salt
- 1 tsp baking powder
- ¼ tsp bi-carb soda (or baking soda)
- ⅙ tsp grated nutmeg
- 8 tbsp or 115g Nuttelex (could use butter if don’t require dairy free)
- 1 egg
- 1 tbsp vanilla essence
- 2⅓ cups or 300g gluten free plain flour (all purpose)
- 1 cup or 215g chopped chocolate. I used Lindt 70% as it is dairy and gluten free
- Preheat oven to 180°C (or 350°F)
- Melt cocoa butter in a small saucepan over a low heat. When it has cooled to 32°C, pour into the bowl of your mixer.
- Add sugar, salt, baking powder, bi-carb soda, nutmeg and Nuttelex. Beat for approximately 3 minutes until mixture is light and fluffy.
- With the mixer still running, add the egg and vanilla and beat until just combined – no more!
- Add the flour and mix again till just combined.
- Then mix in about 80% the chopped chocolate by hand.
- Roll this delicious mixture into round balls – around 2 tablespoons each – and arrange on trays lined with baking paper. These cookies will spread so leave about 4-5 cm between them.
- Before you pop them in the oven, sprinkle the remaining chocolate and a little more salt on top.
- Bake for around 15 minutes until they are puffed and firm around the edges. They are a pale cookie so don’t be tempted to overcook them!
- They should last in an airtight container for up to 4 days but I doubt they’ll make it to 2! Enjoy!