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!
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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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Recipe
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.
- 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.
- Next, 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.
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.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Janeen says
Do you pack your brown sugar?
Katie Olesen says
yes I do!
Sarah Huntting says
Add in a half teaspoon of peppermint extract. Divine.
Katie Olesen says
Peppermint... Perfect for the holidays!
Jenny D says
Why isn’t the dough spreading like your picture? I’m using KA 1:1…
Katie Olesen says
Sorry you had trouble Jenny! Did you make any other changes to the recipe?
Lindsay says
Followed the recipe exactly and these are delicious. I used bobs red mill gf flour which sometimes gives things a gritty texture but these weren't gritty. The dough was more of a sticky batter for me so I used a cookie scoop to measure them out. They definitely spread so make sure you leave room between cookies. This will be my go to chocolate cookie recipe from now on.
Brooke says
Made these today and added marshmallows and candy cane pieces on top to make a candy cane hot chocolate vibe and they turned out great! They were a little misshapen because the batter was too sticky to roll properly, but that's okay.
Hanna says
I made cookies...but you should definitely follow the recipe exactly just like the author says. I used King Arthur Gluten free flour blend (not the measure for measure) and added xanthan gum. I also used coconut sugar instead of brown sugar and plant based butter. I only had one egg, so used chickpea flour and water for the egg yolk. I made cookies, but these changes resulted in a entirely different cookie.
Katie Olesen says
I agree Hanna, with all those substitutions you basically made an entirely different recipe. I simply can't account for every possible substitution that can be made to a recipe and guarantee that it will turn out the same. Baking is a science after all.
Rosa says
Scrumptious! I tweaked it a bit and it still came out delicious. I added about 1/4 cup of almond flour and 1/4 of spelt flour to make the 1 1/4 cup of gluten free flour. Granted spelt is not gluten free. I also used raisins instead of chocolate chip and they still delivered a beautiful flavorful cookie.