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    Home » Recipes » Cookies

    Gluten-free Double Chocolate Chip Cookies

    Published: Mar 9, 2020 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    A stack of double chocolate cookies, with a chocolate drip.
    A stack of double chocolate cookies, with a chocolate drip.

    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!

    A stack of gluten-free double chocolate cookies.  The top cookie is half eaten. There is a chocolate drip falling from one of the chocolate chips.

    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

    Ingredients in gluten-free double chocolate chip cookies measured out in bowls on a teal napkin.
    • 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!
    Pouring the cocoa powder into the melted butter and whisking until dissolved.

    Mixing the Cookies

    The remaining steps are just like traditional cookie making steps!

    A collage showing the steps to making the cookie dough.
    • 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!
    The cookie dough in a bowl and some cookie dough rolled into balls on a parchment lined sheet pan.

    Now it's time to bake these delicious chocolate cookies!

    A speckled baking pan filled with GF double chocolate chip 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!

    A stack of chocolate cookies with a half eaten cookie next to it.

    Thank you for stopping by! I hope you enjoy this recipe! Find even more great gluten-free recipes here!

    Join my newsletter so you never miss a recipe! I send about one email per week.

    Share this on Facebook and Pinterest using the social share buttons! Sharing helps more people like you enjoy these great recipes!

    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    A pan full of gluten-free double chocolate chip cookies.

    Gluten-free Double Chocolate Chip Cookies

    Katie | Wheat by the Wayside
    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!
    5 from 15 votes
    Pin Recipe Print Recipe
    Prep Time 20 mins
    Cook Time 9 mins
    Total Time 29 mins
    Course Dessert
    Diet Gluten Free
    Servings 36 cookies
    Calories 94 kcal
    Prevent your screen from going dark.

    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.

    Nutrition

    Serving: 1cookieCalories: 94kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 72mgPotassium: 49mgFiber: 1gSugar: 8gVitamin A: 96IUCalcium: 14mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!
    « Gluten-free Oatmeal Raisin Cookies
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    Reader Interactions

    Comments

    1. Kathy

      March 10, 2020 at 7:49 am

      5 stars
      I can’t believe how delicious these cookies look. And I never knew that about blooming cocoa. Great post! Thanks ?

      Reply
    2. Kaity

      September 05, 2020 at 7:45 pm

      5 stars
      Amazing! Whole family loved them! Melt in your mouth, and super easy to make!

      Reply
      • Katie Olesen

        September 05, 2020 at 7:52 pm

        So awesome! Happy you enjoyed them!

        Reply
    3. Megan

      November 21, 2020 at 12:48 pm

      5 stars
      Delicious!

      Reply
    4. Jelaya

      November 29, 2020 at 9:41 am

      These look amazing! How long will these keep at room temperature?

      Reply
      • Katie Olesen

        November 29, 2020 at 9:44 am

        They stay fresh for a few days. You can freeze them if you need to.

        Reply
    5. Ellie

      December 30, 2020 at 10:12 pm

      Don't look like the picture. 🙁
      ours were grey. 🙁

      Reply
      • Katie | Wheat by the Wayside

        December 31, 2020 at 12:20 pm

        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.

        Reply
    6. Emily

      March 27, 2021 at 8:37 pm

      5 stars
      Delicious! They taste like regular cookies!!

      Reply
      • Katie | Wheat by the Wayside

        April 01, 2021 at 10:18 am

        So happy you enjoyed them! Thanks for sharing!

        Reply
    7. Anita

      July 22, 2021 at 7:06 am

      5 stars
      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!

      Reply
    8. Pam

      September 03, 2021 at 4:58 pm

      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!

      Reply
    9. Kimberley Giesbrecht

      November 23, 2021 at 6:20 pm

      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

      Reply
      • Katie | Wheat by the Wayside

        November 27, 2021 at 8:56 am

        Sounds delicious! Glad you liked them.

        Reply
    10. Abby

      April 11, 2022 at 3:13 pm

      These were amazing and so easy to make!

      Reply
      • Katie | Wheat by the Wayside

        April 15, 2022 at 7:33 am

        Love to hear it!

        Reply
    11. Donna Lawrence

      April 30, 2022 at 3:16 pm

      5 stars
      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.

      Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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