Choc-chip cookies
2 tablespoons cocoa powder. Stir ¼ cup (45g) each of white choc bits, milk choc bits and dark choc bits into the dough. Cover; refrigerate for 1 hour. Roll and bake dough according to recipe; cool on tray.
CHOC-CHIP COOKIES
Following the Gluten-free Cookie Dough recipe, stir ¾ cup (140g) dark choc bits into the dough. Cover; refrigerate for 1 hour. Roll and bake dough according to recipe; cool on tray. Stir 1 cup (150g) milk chocolate Melts and 2 teaspoons vegetable oil in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl) until smooth. Dip cookies in melted chocolate until covered halfway up; place on tray to set.
WHITE CHOCOLATE AND ORANGE COOKIES
Following the Gluten-free Cookie Dough recipe, omit vanilla extract and replace with 2 teaspoons finely grated orange rind. Stir ½ cup (95g) white choc bits and ¼ cup (40g) dried currants into the dough. Cover; refrigerate for 1 hour. Roll and bake dough according to recipe; cool on tray. Sift 1 cup (160g) gluten-free icing sugar into a bowl; stir in 1 tablespoon orange juice until smooth, adding more if required for desired consistency. Dip top of cookies in icing; place on a wire rack to set.