Everyone loves these gluten free double chocolate cookies! They're ultra-chocolatey with soft, chewy middles and loads of melted chocolate chips. You don't even need a mixer to make them!
I need an intervention. Somebody stop me. If I make anymore gluten free chocolate cookies I may just turn into one!
These indulgent, ultra-chocolatey cookies are TOO good. And nobody will care they're gluten-free! They have the perfect texture - they rise, then sink a little for those lovely crackled tops.
Make these gluten free double chocolate cookies now! You won't regret it and all your gluten-free friends will thank you. Plus, they require minimal effort and no mixer - win, win.
Key Ingredients:
- Unsalted butter - I buy my butter in bulk at Costco so I rarely run out. You can freeze butter for up to 6 months. If you plan to use salted butter, omit the salt from this recipe.
- Dark chocolate chips - For that ultra fudgy texture! I used Ghirardelli dark chocolate chips. They are NOT labeled gluten-free, but they don't contain gluten ingredients. You can buy a different brand if you prefer.
- White and dark brown sugar - I prefer dark brown sugar in cookies! It adds a subtle caramel flavor.
- Egg + yolk - The extra yolk ensures a rich, chewy texture!
- Gluten-free all-purpose flour - Super important! Don't pick up a rando gluten-free flour brand off the shelf. Some of them taste terrible! I highly recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It's in a blue bag and you can find it at Target.
- Dutch cocoa powder - Be sure to buy Dutch cocoa, NOT natural cocoa. Dutch processed cocoa has a smooth, rich flavor that can't be matched!
- Baking soda - Even cookies need to rise!
- Semisweet chocolate chips - I never skimp on chocolate chips.
How to Make Gluten Free Chocolate Cookies:
I love a simple cookie recipe and these don't even require a mixer! Here's what you need to know:
- Melt butter and chocolate: Use a large bowl so you can make the cookie dough in it. No need to dirty more than one bowl! Don't overheat the chocolate, just enough to melt it.
- Add both sugars: Stir to combine.
- Add the egg + yolk: The mixture shouldn't be piping hot when you add the eggs.
- Add the dry ingredients: Don't worry that the cookie dough looks softer than normal. It should look like an extra thick brownie batter. Don't add more flour!
- Add the chocolate chips: I add a whopping 1 ¼ cup! Nobody wants to hunt for the chocolate chips.
- Scoop and bake: You can fit 8 cookies on one pan. Give them space to spread! They only need roughly 8 minutes in the oven. Cookies should look slightly underbaked when you pull them from the oven.
- Cool and enjoy: Let them cool for 10 minutes, then dig in or cool them for storage.
Expert Tips:
- If you love cookies that are neat and tidy, use a portion scoop. I have two - a small one and a large one. I could write them a love song. They are AWESOME. Besides all my cookie recipes, I use them for meatballs, chicken salad, and falafels. Everything comes out exactly the same.
- Don't overheat the chocolate in the microwave. It shouldn't be scorching hot! You just need to melt the butter and chocolate.
- Make sure you buy Dutch processed cocoa powder. It should say it on the canister. It will give you a rich, ultra-chocolatey flavor!
- Don't overbake the gluten-free cookies. Cookies should look slightly underbaked when you pull them from the oven. They will set up chewy and soft.
- Let them cool on the sheet pan. They set up as they cool! If you try to transfer a piping hot cookie, it will fall apart.
Storage & Freezing:
- Let the cookies completely cool before storing them.
- To store, transfer them to a zip-top bag or airtight container and store at room temperature for up to 4 days.
- To freeze cookie dough, scoop it into cookie dough balls and freeze for 1 hour. Transfer the frozen balls to a zip-top bag and freeze up to 3 months.
- To freeze baked cookies, transfer them to a zip-top bag and freeze for up to 3 months. When you want a hot cookie, pop one in the microwave until warm.
Gluten-Free Cookie Recipes:
- 21 Irresistible Gluten Free Cookies
- Gluten Free Shortbread Cookies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Chocolate Wafer Cookies
Gluten Free Double Chocolate Cookies
Everyone loves these gluten free double chocolate cookies! They're ultra-chocolatey with soft, chewy middles and loads of melted chocolate chips. You don't even need a mixer to make them!
Equipment
- Large microwaveable safe bowl
- Spatula
Ingredients
- ½ cup butter (4 ounces/1 stick)
- ¼ cup dark chocolate chips
- ½ cup sugar
- ¼ cup dark brown sugar
- 1 large egg
- 1 egg yolk
- 1 cup Bob's Red Mill 1:1 Gluten Free Baking Flour
- 2½ tablespoons Dutch processed cocoa powder I used Hershey's dark cocoa
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a large microwaveable-safe bowl, melt the butter and dark chocolate in the microwave. Stir until all the chocolate is mixed with the butter.
- Add the sugar and dark brown sugar to the butter mixture. Stir to combine.
- Add the egg and the yolk to the mixture and stir to incorporate. Add the all-purpose flour, dark cocoa, baking soda, and kosher salt to the egg mixture. Stir until a cookie dough forms. The mixture will look softer than traditional cookie dough.
- Add the semisweet chocolate chips and stir to combine. Use a small cookie scoop to scoop 8 cookie dough balls onto the prepared sheet pan. Give them space to spread.
- Bake for 7 to 8 minutes. The cookies should look underdone when you pull them from the oven. They will set up as they cool. Let them cool on the sheet pan for at least 10 minutes before you transfer them to a wire rack.
- Repeat with the remaining cookie dough. You should get 21 cookies.
Notes
I use a portion cookie scoop for this recipe. They all come out one size and its easier to use with a moister dough.
Nutrition
Calories: 167kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 124mgPotassium: 92mgFiber: 2gSugar: 12gVitamin A: 164IUVitamin C: 0.01mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!
Barbara Goolsby says
How many cookies does this make and co you know the nutritional value?