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Indulge in the ultimate treat with these decadent Double Chocolate Chip Cookies. Rich, fudgy, and packed with chocolatey goodness, these gluten-free delights are perfect for satisfying your sweet tooth. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your household.
I remember the first time I baked these Double Chocolate Chip Cookies. The aroma of melting chocolate filled the kitchen, and the first bite was pure bliss. These cookies have since become a staple in my home, especially during the holidays when everyone craves something sweet and comforting.
Get ready to embark on a delicious baking adventure. These Double Chocolate Chip Cookies are not only easy to make but also incredibly rewarding. Let’s dive into the recipe and create some magical moments in the kitchen.
What to Expect
- Time: Approximately 25 minutes (including prep and baking)
- Difficulty: Easy
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This helps in achieving the perfect texture for your Double Chocolate Chip Cookies. Also, preheat your oven to 350°F and line your baking sheets with parchment paper or use non-stick pans.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Butter (melted) | ½ cup |
| Cocoa powder (Hershey’s special dark) | ¼ cup |
| Gluten-free 1:1 baking flour blend (such as Pamela’s Artisan Blend All-purpose or King Arthur Measure for Measure) | 1 ¼ cup |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Brown sugar | 1 cup |
| Large egg | 1 |
| Large egg yolk | 1 |
| Vanilla | ½ teaspoon |
| Semi-sweet chocolate chips (plus extra to press into cookies before baking (optional)) | 1 cup |
Step-by-Step Guide
- Preheat the oven to 350°F. Line baking sheets with parchment paper or use non-stick pans.
- Measure the gluten-free flour, baking soda, and salt. Whisk to combine and set aside.
- Melt the butter. Whisk the cocoa powder into the warm butter until dissolved. Let stand 2 minutes to bloom the cocoa powder.
- In a mixer bowl, cream the cocoa mixture together with the brown sugar on medium speed until well combined.
- Add in the egg, egg yolk, and vanilla. Mix again to combine.
- Blend in the dry ingredients.
- Stir in the chocolate chips.
- Roll 1 Tablespoon of dough into a ball, press a few extra chocolate chips into the outside of each ball if desired. (If the dough is too sticky to roll, just drop spoonfuls onto cookie sheets.)
- Bake at 350°F for 8-9 minutes. Do not overbake the cookies.
- Let cookies set on the pan for 1-2 minutes before removing to a wire rack to finish cooling.
Pointers for Perfection & How to Store
For the best results, make sure to follow the recipe exactly. All gluten-free flours act a little differently, so if your dough is sticky, you don’t have to roll it between your hands. Just drop rounded spoonfuls directly onto the baking sheet. Store your Double Chocolate Chip Cookies in an airtight container at room temperature. They stay fresh for 1-3 days. You can also freeze the dough balls and bake them frozen, adding an extra minute or two to the baking time.
For more delicious gluten-free recipes, check out this Gluten Free Flourless Fudge Cookies recipe.
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Double Chocolate Chip Cookies: Vegan & Gluten-Free
- Total Time: 57
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These Gluten-Free Double Chocolate Chip Cookies are a chocolate lover’s dream come true. With a rich, fudgy cocoa base loaded with semi-sweet chocolate chips, they strike the perfect balance between a soft, brownie-like center and slightly crisp edges. Easy to make and intensely satisfying, they are the ultimate cure for any chocolate craving.
Ingredients
— Dry Ingredients —
1 cup plus 1 tablespoon gluten-free all-purpose flour blend (measure-for-measure)
⅓ cup unsweetened cocoa powder (Dutch-processed works best)
½ teaspoon baking soda
¼ teaspoon salt
— Wet Ingredients —
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
— Mix-ins —
1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined and lump-free.
3. Cream Butter & Sugars: In a large bowl (or stand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
4. Add Egg & Vanilla: Beat in the egg and vanilla extract until smooth. Scrape down the sides of the bowl to ensure everything is incorporated.
5. Combine: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until a thick dough forms. Do not overmix.
6. Fold in Chips: Stir in the chocolate chips by hand using a spatula.
7. Chill (Recommended): For thicker cookies, cover the bowl and chill the dough in the fridge for 30 minutes. (If you prefer flatter, crispier cookies, you can skip this step).
8. Scoop & Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes. The edges should be set, but the centers will still look soft.
9. Cool: Remove from the oven. Press a few extra chocolate chips into the tops of the warm cookies for a bakery-style look. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Cocoa Powder: Using Dutch-processed cocoa powder will give you a darker, fudgier cookie, while natural cocoa powder will be lighter and slightly more acidic.
Flour Blend: Use a blend that contains xanthan gum. If yours doesn’t, add ¼ teaspoon of xanthan gum to the dry ingredients.
Dairy-Free Option: Substitute the butter with a dairy-free butter stick or solid coconut oil, and ensure your chocolate chips are dairy-free.
Storage: Store in an airtight container at room temperature for up to 4 days. Add a slice of gluten-free bread to the container to keep them soft.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 65
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- Yes, you can substitute regular flour for the gluten-free flour blend, but the texture may vary slightly.
- How do I know when the cookies are done?
- The cookies are done when the edges are set but the centers are still soft. Do not overbake them.
Can I freeze the baked cookies?
Yes, you can freeze the baked cookies to keep them fresh for longer. Just make sure to store them in an airtight container.
Dig In & Enjoy!
There you have it—delicious Double Chocolate Chip Cookies that are sure to impress. Whether you’re baking for a special occasion or just treating yourself, these cookies are a perfect choice. Enjoy every bite and share the love with friends and family.
For more delicious ideas, follow me on Pinterest.