This one is for the chocolate lovers! These Gluten-free Double Chocolate Chip Cookies are a chewy, fudgy chocolate lovers dream! Get yours quick before they disappear!
Sometimes you want chocolate and other times you want all the chocolate. That's when you take the standard chocolate chip cookie and double the chocolate! What could go wrong?
Nothing, actually! Turns out a simple tweak turns a typical chocolate chip cookie into the best darn double chocolate cookie you can imagine! Chocolate craving satisfied!
Soft and Chewy Gluten-free Cookies
My house is full of chocolate lovers, so when I made several batches of these cookies for testing purposes, no one complained... and they were all devoured. I really wanted to nail the texture with a cookie that was chewy and soft, almost brownie-like, not crispy.
I am happy to report that the final recipe is chewy, fudgy perfection, which is saying something for a gluten-free cookie! It's kind of tricky to get that texture with a gluten-free cookie, but this one does it!
Ingredients
- Cocoa Powder: I used Hershey's Special Dark Cocoa Powder.
- Gluten-free Flour Blend: A 1:1 or Cup-for-Cup baking blend. I use Pamela's Artisan Blend All-purpose Flour.
- Baking Soda & Salt
- 1 Egg + 1 Egg Yolk: This is important for the texture!
- Brown Sugar
- Butter
- Vanilla
- Chocolate Chips: I preferred semi-sweet but you can use any kind you like, white chocolate, milk chocolate or dark chocolate chips! Or get nuts and do a combo!
Blooming Cocoa Powder
The first and most arguably most important step of these cookies is blooming the cocoa powder. It really brings out the flavor of the cocoa powder and makes the fudgiest cookie! To do this:
- Whisk the cocoa powder into warm melted butter until dissolved.
- Let that sit for 2 minutes or so while you measure out the other ingredients.
- That's it!
Mixing the Cookies
The remaining steps are just like traditional cookie making steps!
- Blend the butter/cocoa mixture together with the brown sugar.
- Then mix in the eggs and vanilla.
- Mix in the dry ingredients.
- Then stir in the chocolate chips!
- Once the dough is mixed, roll 1 tablespoon-sized portions of dough into balls. Press a few extra chocolate chips into the outside of each dough ball. This step isn't required but do it if you like to see chocolate chips on the outside of your cookies once they are baked!
Now it's time to bake these delicious chocolate cookies!
All the heart eye emojis for these cookies, am I right?! Look at those crackly, chocolatey, fudgy cookies just waiting to be devoured! I'm drooling, are you?
Pro Tips!
- Prepare the cookies as directed. Skipping out on blooming the cocoa powder or skimping on the extra egg yolk will really affect the results!
- All GF flours act a little differently. If your dough is too sticky to roll between your hands, just drop rounded spoonfuls directly onto the prepared cookie sheets.
- You don't need to chill the dough, which means your chocolate craving gets fulfilled even faster!
- Don't overbake! Unless you want them to have crisper edges.
- Store cookies in an airtight container at room temperature.
- Freeze cookie dough balls, unbaked. Then bake a fresh cookie or two whenever the chocolate craving hits! Bake the cookies from frozen, no need to thaw, you may need to add an extra minute or two to the baking time.
For more great cookie recipes, see my cookie page, including frosted gluten-free sugar cookies, gluten-free oatmeal raisin cookies and these awesome jam-filled thumbprints!
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Gluten-free Double Chocolate Chip Cookies
Ingredients
- ½ cup butter, melted
- ¼ cup cocoa powder, Hershey's special dark
- 1 ¼ cup gluten-free 1:1 baking flour blend, such as Pamela's Artisan Blend All-purpose or King Arthur Measure for Measure
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla
- 1 cup semi-sweet chocolate chips, plus extra to press into cookies before baking (optional)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or use non-stick pans.
- Melt the butter. Whisk the cocoa powder into the warm butter until dissolved. Let stand 2 minutes.
- Meanwhile, measure the dry ingredients and whisk to combine.
- Cream the butter/cocoa mixture together with the brown sugar 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.
Notes
- All GF flours act a little differently. If your dough is sticky, you don't have to roll it between your hands. Just drip rounded spoonfuls directly onto the baking sheet.
- For the chewy/fudgy texture, please follow directions exactly.
- Store cookies in an airtight container at room temperature.
- Dough balls can be frozen. Bake the dough frozen, no need to thaw, you may need to add an extra minute or two to the baking time.
- Cookies stay fresh 1-3 days at room temp. Freeze baked cookies to keep for longer.
Kathy
I can’t believe how delicious these cookies look. And I never knew that about blooming cocoa. Great post! Thanks ?
Kaity
Amazing! Whole family loved them! Melt in your mouth, and super easy to make!
Katie Olesen
So awesome! Happy you enjoyed them!
Megan
Delicious!
Jelaya
These look amazing! How long will these keep at room temperature?
Katie Olesen
They stay fresh for a few days. You can freeze them if you need to.
Ellie
Don't look like the picture. 🙁
ours were grey. 🙁
Katie | Wheat by the Wayside
These should definitely not be grey. I'd be happy to help troubleshoot where it went wrong if you'd like to share more insight.
Sheri
Hi I would love to make these today. I'm wondering if betty crocker all purpose gf rice flour blend would work?
Katie | Wheat by the Wayside
I haven't tried this blend, so I can't say for sure. I have used Pamela's and King Arthur Measure for Measure, both worked fine.
Emily
Delicious! They taste like regular cookies!!
Katie | Wheat by the Wayside
So happy you enjoyed them! Thanks for sharing!
Anita
These were great! Perfectly sweet and just the right amount of chocolate. I froze the cookie balls so whenever I wanted some I could just bake it. I'm a huge brownie and cookie fan so this worked perfectly. Couldn't even tell these were gluten free!
Pam
Aaaaaamazing!! This cookie is perfect in taste and texture. My daughter’s favorite cookie is a double chocolate chip with walnuts. Sorry guys I had to try it with the walnuts and they turned out so great!
Kimberley Giesbrecht
Fabulous! I used a flour blend of brown rice flour, potato starch and tapioca starch. I used half coconut sugar and half swerve brown sugar. I also added peppermint extract and some peppermint m and m's. So good1
Katie | Wheat by the Wayside
Sounds delicious! Glad you liked them.
Amanda
Could I use potato flour in place of the flour blend? Trying to make things for someone who can’t tolerate any flour other than potato. Thanks!
Leah
Hi Amanda,
I haven't made this recipe yet, but I bake with many GF flours and potato flour is technically a starch. You wouldn't get a cookie texture using it alone. There are many other grains you can use to make your own flour. Here are some gluten free flours I know of that you could use as a base and then add potato starch to soften it up: chick pea, amaranth, millet, oat, rice, quinoa, cassava, and buckwheat.
Abby
These were amazing and so easy to make!
Katie | Wheat by the Wayside
Love to hear it!
Donna Lawrence
Wow. We just went totally gluten free 7 mo ago and finding a cookie recipe that we could not tell the difference in was a challenge….
Until now
I used Red Robin one to one GF flour btw since I am in Canada it’s the best I have found in our stores. I didn’t have chocolate chips and baked some without and wow the taste and texture was amazing. I did find an after eight candy bar in the pantry so I chopped it up and put in the mix for the next batch. I also rolled the dough balls in a mix of 1T cocoa and 1/4 cup sugar before baking. Wow. Such a wonderful cookie.
The plain dough with no chocolate chips or with them you also could add nuts to these also.
I am so glad I found your recipe and can’t wait to try more.
Helen
Is there any chance these could be made without eggs? Flax eggs? Some sort of egg replacement? Is there something you would suggest that might work?
Thank you so much!
Tiffany
These were fabulous! I substituted brown sugar with coconut sugar and they were perfection!
Melissa
Cookies turned out perfect. Very fudge, rich, and chewy as described. I love blooming cocoa, my favorite chocolate cake blooms the cake and frosting. So this fudgey and delicious surprise in Cookies was perfect! Thanks for the recipe!
Kim Millar Lewis
We are also dairy-free in our household. So i substituted coconut oil for butter. And non-dairy chocolate chunks. WOW!! utterly delicious with a subtle coconut flavour added in! I highly recommend!
Katie | Wheat by the Wayside
So glad your substitutions worked well and that you enjoyed the recipe! Thanks for sharing!
Kaye
We made these cookies for a celebration with family members who have Celiac and soy, peanut, tree nut allergies. They were a HUGE hit! We used the Fresh Market Dutch Processed Gourmet Baking Cocoa, Land O Lakes butter, Wholesome Organic Fair Trade Dark Brown Sugar, King Arthur Gluten Free All-Purpose Flour and Enjoy Life Semi-Sweet Chocolate Chunks. Everyone safely enjoyed them. These wonderful cookies did not last long! Thank you for providing this awesome treat for our family!
Katie | Wheat by the Wayside
So glad you enjoyed the recipe! Thanks for sharing your feedback and ingredients!