This home baking recipe comes from Jeni Hardie at the award-winning, Bad Girl Bakery, based in Highlands town, Muir of Ord.

  • 10
  • Easy
Jeni says: "If you like really chocolaty cookies, with crisp edges and chewy middles, then this is the recipe for you. If you're not gluten free, don't let that put you off. It's a best seller in the bakery and our customers can't believe they are gluten free. Twice a year, our bakers are given research projects to work on and one of our bakers was looking at free-from baking when she came across gluten-free brownie cookie recipes. We loved the idea so set about developing our own."

Ingredients

  • 385g icing sugar
  • 95g cocoa powder  
  • 1 teaspoon salt
  • 3 medium eggs 
  • 125g chocolate chips (we use a mix of milk and white, but it's up to you)

Method

To make the chocolate cookies

The cookie dough doesn’t like sitting around once it’s all mixed so it’s really important to get the oven on at 160c, line your trays, set the stand mixer up, then weigh out all your ingredients.

Weigh out the chocolate chips into a small bowl and crack the eggs into another bowl.

In the stand mixer bowl, add all the dry ingredients (except the chocolate) and mix to combine.

Keep your mixer on low or there will be a cloud of icing sugar.

If you’re doing this by hand, whisk the dry ingredients with a hand whisk.

Next add your eggs to the dry ingredients and mix on low until all the dry ingredients are mixed in.

This is a super thick mixture, so don’t think you’ve done something wrong, it’s meant to be like that!

Scape down the sides and bottom of the bowl to make sure everything is mixed. Next add in the chocolate chips and mix until they are evenly through the dough.

Using an ice cream scoop or two soup spoons, scoop out golf ball size balls of the mixture and place on your baking sheet.

You should get around 10 depending on size. They spread a LOT so give them lots of space.

You may only get 4 – 5 on each sheet.

Pop the trays in the oven for 17 mins (set a timer here as the timings really matter.

They should still look soft when they are ready but not wet looking.

They will set up and form into a lovely chewy cookie with a thin crust.

It’s hard, but do leave them to cool almost completely before lifting them off the trays as they break easily when warm.

They are worth the wait.

To find out more about Bad Girl Bakery, click here.

chocolate cookies

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.