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