Recipe: Gluten Free Dark Chocolate and Sea Salt Chocolate Chip Cookies
I’ve been addicted to the mix of sea salt and dark chocolate lately. This is my last recipe using it for a while as I don’t want to bore you all. But you absolutely should try them, they’re delicious!
I’ve been addicted to salted dark chocolate ever since I discovered it a couple of months ago and have finally progressed from just eating it straight to adding it to my recipes. So when a cookie craving hit last week, I decided to adjust a recipe from Martha Stewart Living I’d found online.
I’ve since whipped up another batch, because the first just didn’t quite cut it. In the first batch, I took another recipe as inspiration and added the salt to the cookie batter as well as using normal dark chocolate. Close, but oh so far! They’re delicious but you just don’t get the cookie-gasm that hits when your assaulted by the chocolate and salt together.
So I went back to using Lindt Sea Salt flavoured chocolate as I did in my Swiss Meringue Buttercream Recipe the other week. They’re now perfect!
170 grams of Schar Patisserie Mix C Gluten Free flour or an alternate gluten-free flour of your choice
2/3 teaspoon of Guar Gum
1/4 teaspoon of bicarbonate of soda
115 grams of unsalted butter at room temperature
55 grams of sugar
100 grams of muscavado sugar
1/2 teaspoon of vanilla concentrate (I use Taylor & Colledge Pate de vanille available from Migros)
1 large egg
150 grams of Lindt Sea Salt flavoured chocolate, roughly chopped (or melt 150 grams of your preferred dark chocolate and 4.5 grams of sea salt together, allow to set and chop roughly)
- Pre-heat your oven to 180 degrees celsius.
- Into a bowl sift the flour, baking soda and guar gum together and set aside.
- In a medium sized bowl, cream the butter and sugars together until light and fluffy.
- Add the vanilla and egg and beat until well mixed.
- Add in the flour mixture and chocolate chips, stir with a wooden spoon until combined.
- Line a baking slide with baking paper and onto it place tablespoon sized balls of dough (the dough will be quite wet) about 3 inches apart.
- Bake until cookies are lightly browned around the edge but still soft in the center. This took about 10 to 12 minutes in my oven.
- Remove from the oven and allow to cool for about 5 minutes whilst still on the baking sheet.
- At this point you can sprinkle a little sea salt to the top of the cookies if you wish. Transfer to a wire rack to cool completely.
This recipe makes about 12 large cookies. They’re best if eaten on the day of baking but will last up to 2 days in an airtight container.