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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!!

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The Best Choc Chip Cookies Ever!

These cookies are scrumptious and I promise you’ll never need to look around for another recipe.
Prep Time20 mins
Cook Time15 mins
Course: afternoon tea, Snack
Cuisine: American, Australian
Keyword: dairy free, gluten free, sugar free
Servings: 25
Cost: $12

Ingredients

  • 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

Instructions

  • 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!

Notes

This recipe has been designed to be gluten and dairy free.
If you aren’t following a gluten free diet, you could easily substitute normal plain flour in this recipe.
Likewise, if you aren’t following a dairy free diet, you could use normal butter instead of Nuttetex. Nuttelex is a dairy free margarine that can be found in all Australian supermarkets. If you weren’t concerned about including dairy free chocolate, you could include any chocolate you like!
If you wanted to make this recipe sugar free, you could substitute the sugar for coconut sugar – which isn’t a refined sugar. Or alternatively for erythritol. I always use this in the same quantity as I would sugar to avoid a sickly sweet aftertaste however some prefer to add a little more erythritol. There are some online stores that stock dairy free and sugar free chocolate for baking. I have just ordered these Dark Choc chips from iherb which I will try out as soon as they arrive!