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.
Joanna Sawyer
I want to make your recipe. What kind of cocoa is Hersheys dark cocoa? I don’t have that. I have Dutch processed cocoa, Droste cocoa, King Arthur cocoa! Ghirardelli cocoa
I want to try your recipe, but don’t want to buy more cocoa
Katie Olesen
My cocoa was 100% cocoa, dutch processed. So I would go with your dutch processed cocoa.
Denise Hicks
I made these on a lazy Saturday afternoon. I used bourbon to replace vanilla and I used the Gluten free flour, they were delicious. Next time I would add more chocolate chips and more walnuts. I cooked them longer which made the edges crispier, the way I like them.
That Girl
This recipe is so easy and the BEST double chocolate cookies we've ever had! I'm careful to spoon the flour, instead of scooping out of the bag, for exact measurements. I separate out the extra yolk over a small bowl, to catch any stray shell pieces. (I save the extra whites for the meatloaf I'm making for dinner)
I just ran out of vanilla, but another (double batch) will be made as soon as I replenish!
Anonymous
I only put 5 so you can see this. I followed the recipe and the cookies were not cookies. The texture was so bad and they were not even dark. I hope I just didn’t do it right, but they were NOT COOKIES. They were like and ice cream topping which is good, but not what you said they were.
Katie Olesen
Yes, clearly something went wrong. They should definitely be cookies, not like ice cream topping. What flour blend did you use? Are you sure you added all of the ingredients? It's easy to make simple mistakes when baking, which can affect the outcome of the recipe.
Britney
I had the same result! I am eating it on top of vanilla ice cream as I type this too! Lol. I used regular cocoa powder instead of "special dark," so that probably accounts for the color on mine. I even weighed my flour (based on what the bag said was 1/4 cup). I used Bob's Red Mill gf flour. I did use margarine instead of butter, so maybe that was it?
Katie Olesen
Using margarine instead of butter can definitely affect the results. I’m also curious about the weight of the flour you used—that could be a bigger factor. I’ve been using King Arthur as my go-to, and this recipe works great with that or Pamela’s. I don’t usually use Bob’s Red Mill, and it’s not possible to test every recipe with every possible GF flour. There are definitely differences between them that can change the outcome, which is why I always note which flours I’ve tested with, hoping readers will try the same.
Michelle
These might some of the best chocolate cookies I've ever made! SO delicious. Crispy and fudgy at the same time. Divine. I will be saving this recipe to make again, especially when guests visit. Thank you!
Stella
I am new to the gluten free world and boy have I missed actual good cookies these were the best cookies I’ve had in a year! Perfection!!
Jen
I just made these and they are delicious. The only problem is, there’s not enough lol ! I’ll double it next time 🙂
Katie Olesen
Glad you enjoyed them!
Cynthia
So good!
Krys
These cookies are easy to make and wonderfuI!! I made them smaller than indicated because I like little cookies for my assorted Christmas cookie platter).
I also substituted 25% of the gf baking blend flour with almond flour. Next time I may try doing 50-50. Almond flour results in a chewy texture so might be just fine.
Jessica
yikes, I used DF butter, and King Authur GF mix, and it was just a dry crumbly mess. I also thought sugar was a dry ingredient, so I mixed it with the dry, and not with the buttery cocoa mix.. what a waste.
Katie Olesen
Jessica, it sounds like there was possibly too much flour. I am curious to know your method for measuring it. Do you "spoon and level" or dunk the measuring cup directly into the bin to measure? You should always use the "spoon and level" method for the best results. I am also curious if you used the correct flour, since King Arthur has several different gluten-free flours at this point. You would want to use KAF Measure for Measure in this recipe, as it contains xanthan gum as a binder, which is essential. In baking, sugar is always considered a "wet" ingredient, please keep that in mind for your future baking. I will clarify the recipe instructions as well. This is one of the most popular recipes on my website and you are the first to report these cookies as being dry/crumbly. I am very sorry you had a poor experience with the recipe and I hope these tips can help determine why the recipe turned out poorly for you.
Melissa
I made the same mistake of considering brown sugar dry. In my mind it makes sense that it would be dry lol but I'm not a very seasoned baker either.I ended up adding cashew milk and baked it like brownies so I didn't waste my more expensive gf and df products. Then I made a new batch with brown sugar as a dry ingredient and they were much better 🙂 I also just use Walmart gf flour and it always works great so far.
Katie Olesen
Hi Melissa, granulated sugar and brown sugar are typically considered wet ingredients in most recipes because they attract moisture and dissolve into a liquid when heated. Sugar is also typically creamed together with butter to create tiny air pockets in your dough. Something to remember for future baking adventures! I have clarified the directions so no one else makes the same mistake and I will keep this in mind as I write new recipes. I hope you enjoyed the cookies and cookie bars! I haven't tried the Walmart flour, so I am glad you find that it works. I tend to stick to King Arthur for a lot of my cookies these days!
Randy
Guess I have been exceedingly lucky in my 70 years of baking because I never consider any type of brown or white sugar as a wet ingredient !!!
A family member has just been diagnosed as gluten sensitive so I will be trying your recipe since the reviews are outstanding and they look really good !
Dorea
I loved this cookie recipe Just delicious 😋
Tisa
Is the butter suppose to be unsalted?
Katie | Wheat by the Wayside
I tend to use salted butter, either should be fine.
Andi
Taste is amazing. However did not work for me. I did use dairy free butter but it always works for me, so this was a bummer
Katie | Wheat by the Wayside
That is a bummer. Sorry they didn't work out for you. What went wrong? Did they spread too much?