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  • Mark Christian
    Mark Christian

    Decadent Gluten-Free Triple Chocolate Chunk Cookies

    Reviewed and edited by a celiac disease expert.
    Decadent Gluten-Free Triple Chocolate Chunk Cookies -

    This recipe was converted from Kilograms to USA measurements.

    Ingredients:

    • Butter - 5 oz. or 0.625 Cups
    • Potato Starch - 0.55 Cups
    • Sugar Castor - 0.37 Cups
    • Cocoa Powder - 1.75 Tablespoons
    • Dark Treacle - 2 Tablespoons
    • Glucose - 2 Tablespoons
    • Glycerine - 1.75 Tablespoons
    • Egg - 1.37 oz.
    • Ammonium Bicarbonate - 0.66 Teaspoon
    • Sodium Bicarbonate - 0.42 Teaspoon
    • Salt - 0.42 Teaspoon
    • Maize starch cornflour - 0.39 Cup
    • Rice flour - 0.30 Cup
    • Soy Flour - 0.22 Cup
    • Water
    • Dark & White Choc Chunks - 10.31 oz.



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    Directions:

    • Add butter, sugar, cocoa powder and potato starch to blender and mix high speed 4 mins.
    • Add glycerine, treacle and glucose and mix for 2 mins on medium speed.
    • Add egg slowly whilst mixing.
    • Add both baking powders & salt and mix for 2 mins on medium.
    • Blend in maize starch, soy flour, and rice flour.
    • Add water while mixing on slow speed.
    • Add choc chunks and mix for 2 mins on medium speed.
    • Leave dough to stand at room temperature for 30 mins.
    • Flatten and spread dough (approx 1“high) on bench with non stick paper.
    • Use a glass (approx 3”diam) to cut cookie dough pieces and place on wire backing tray.
    • Bake in oven pre-heated to 220 degrees for 20 mins. Remove and cool for 20 mins at room temperature.

    Optional:
    Substitute Inclusions within the mix of chocolate chunks and use nuts, milk chocolate chunks or fruit pieces but ensure the combined mix weight remains at 10.31 Ounces. Chocolate Enrobe the baked cookies when they have cooled by heating your favourite gluten free chocolate and either drizzling stripes over each cookie or by covering all over—place the cookies on a wire baking tray when enrobing—place in a refrigerator for 20 minutes to set.

    Decadent Gluten-Free Triple Chocolate Chunk Cookies



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    I anxiously went to the recipe since I am a chocoholic but I found that it would be next to impossible to bake these cookies. I am not enough of an expert with math to be able to figure out what .37 of a cup of Castor Sugar or .55 cup of Potato starch would be. Equally as important are the weird ingredients that may be readily in one's pantry in the UK but certainly not the US. Or, if it's something "simple" that I would have, with the "name" the recipe gives it, I wouldn't know. I looked up Dark Treacle and it is not something I have in my pantry so I gave up on the rest.

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    Almost 35 years ago, a college friend of mine did a Senior Project, changing a small, common, American recipe book to the metric system. I wondered how that project qualified for a Bachelor of Science degree in Home Economics at a respected university. Now, I appreciate her efforts! These do look delicious.

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    The original measurements and the converted measurements should have been presented in table form, so that those of us with scales could decide which to use. Also, weight should be converted to weight, not fluid measurements.

     

    It is generally the case that when a recipe is converted, the eggs are left as whole numbers and the other ingredients adjusted to that scale.

     

    The cookies look great, but the recipe is useless. Perhaps the article could be edited to either fix this or link to the original recipe.

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    Agree totally with Katherine, completely useless recipe, the only way to do this recipe is to buy a kitchen scale. Why on earth Americans haven't given up the cup measurement before now beats me. Weights are so much more accurate and easy to use. I for one find it impossible to get a set of cup measures here in Spain, but weight is universal.

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  • About Me

    Mark Christian

    CHIEF EXECUTIVE OFFICER (Dec 2008 – Present) WORLD FOOD TRADERS LTD International rice and maize milling and processing operations. www.wftraders.com GENERAL MANAGER (Dec 2006 – Nov 2008) FREEDOM FOODS GROUP LTD International manufacturers of gluten free breakfast cereals, biscuits, beverages & snacks. www.freedomfoods.com.au.


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