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!
1 ¼cupgluten-free 1:1 baking flour blendsuch as Pamela's Artisan Blend All-purpose or King Arthur Measure for Measure
½teaspoonbaking soda
½teaspoonsalt
1cupbrown sugar
1largeegg
1largeegg yolk
½teaspoonvanilla
1cupsemi-sweet chocolate chipsplus 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.