Delectable, double chocolate cookie cups that are easy to make, quick to bake, and delicious to eat. These gluten free cookie cups are a great last-minute chocolate treat!The unwavering support and belief of your partner no matter what your creative pursuit is a precious thing, but it can get downright frustrating when you are a blogger with a list of ‘must try recipes’ a thousand pages long (not kidding) and you can’t make up your mind what to make next. In fact, you may feel like picking up your favourite cookie sheet and applying it to said partner’s head when he shrugs and says ‘everything you make is good’. That is not an answer that a chocolate-starved mad woman wants to hear on a Wednesday night when she needs something to make for dessert with her in-laws on Friday.Luckily Jessica from Sweetest Menu was there to save me, the cookie sheet, and Chris’s head (love you babe). One of the first photos to greet me this morning was Jessica’s post about her delectable and charming Chocolate M&M Cookie Cups. I just knew these chewy chocolate cookie treats were the perfect sweet treat to take with us to Chris’s parents.
These delightful cookies mix up like any basic cookie recipe, but instead of waiting for them to chill so that you don’t get molten cookie disaster (this happens to me all the time because I am super impatient, not that you’ve noticed that by now…), you bake them in a well-greased muffin tin. This ensures that each cookie has that thickness that is so desirable. Cooking these cookies in a muffin tin also ensure crispy edges on every cookie. Crispy edges + thickness + soft, pillowy, chocolate-filled centre = cookie monster win.I cannot wait to make these cookie cups again, and I can only imagine all the other incarnations these cups might take. If you are new to gluten free baking, these are a great place to start, and this is a wonderful recipe to make with kids (they nestle perfectly inside little lunchboxes). If you’re making these for a special occasion dessert you might want to pile them up with a little ice cream too…just a suggestion….
Double Chocolate Chip Cookie Cups
Gluten Free | Makes 12 cookie cups | Store leftovers in an airtight container at room temperature for up to four days
- 50 grams buckwheat flour
- 50 grams sorghum flour
- 40 grams white rice flour
- 50 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cornflour
- 115 grams butter, softened
- 100 grams (1/2 cup) brown sugar
- 70 grams (1/3 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1-2 tablespoons milk
- 1/2 cup white chocolate chips (plus extra for decorating)
- Preheat your oven to 180C (350F) and grease a 12-hole muffin tin very thoroughly.
- In a medium bowl whisk together the buckwheat flour, sorghum flour, white rice flour, cocoa powder, baking soda and cornflour. Set aside until required.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter, caster sugar, brown sugar and vanilla on a medium-high speed until light and fluffy. About 3 minutes.
- Add egg and beat until incorporated. Scrape down the sides of the bowl to ensure thorough mixing.
- Reduce mixer speed to low and add whisked dry ingredients. Beat until the batter starts to form a sturdy dough. Add 1-2 tablespoons of milk to help everything come together into a thick, cookie dough consistency.
- Switch to a wooden spoon and mix in the white chocolate chips.
- Divide dough between holes in muffin tin.
- Bake for 12-15 minutes. The edges should look puffed and the middles will have sunken a little. Decorate with extra white chocolate chips while still warm from the oven. Allow cookies to cool completely in the tin.
- Remove from tin when cool and devour!