Double Chocolate Chip Cookies

These cookies are dangerous!  They are so yummy that you will not be able to stop at just one.  

Warning

This recipe is dangerous!

Why is it dangerous - because you can't stop at just one.  

They are addictive!

These cookies are full of sugar - if you love sugar - go for it! I make them quite small so I don't feel quite so guilty taking two!

When I shared this recipe with a friend a while ago so she could test it, she told me that this recipe was way too dangerous.  

Why don't you make these Gluten Free Double Chocolate Chip Cookies and see how you feel?  

By the way, if you're not gluten free, not to worry.  These cookies are way too good to pass up.  Try them and see.

Freezing the Mixture

My friend's solution for the recipe being so dangerous was to make the recipe, roll them into cookie balls and pop them in the freezer.  When she wants to bake them, she takes out two - yes, just two, and bakes them.  That way she doesn't eat too many.  

If you wish to freeze the mixture, roll out the balls as per the instructions, then lay them out on a tray covered with baking paper. Pop them in the freezer. Once they are frozen, place them in a ziplock bag. This way they will be free flowing so you can remove just the amount you wish to cook.

Ingredients:

• 160g soft butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 tablespoons boiling water
• 1-2 teaspoons vanilla extract
• 3 cups gluten free flour
• 1/4 cup cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips

Method:

1. Cream the butter and sugars until smooth and creamy.  Add the eggs, water and vanilla extract.  Sift in the flour, cocoa, salt and baking soda.  Add the chocolate chips and mix really well with a wooden spoon.
2. Roll into small balls (teaspoonfuls) and place on a parchment lined tray (approximately 20 per tray), leaving room to spread.
3. Bake at 180 degrees celsius for 9 minutes.
4. Cool for 5 minutes on the tray before transferring to a cooling rack.

Tips:

Make the cookies quite small as they are very sweet and they do spread quite a bit.  

You can freeze the balls and bake them later (add 2 minutes to the cooking time if baking from frozen).  Lay them on a parchment lined tray and put them in the freezer.  Once frozen transfer to a plastic bag.