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!
Hershey's special dark
gluten-free 1:1 baking flour blend,
I used Pamela's Artisan Blend All-purpose
egg + 1 egg yolk
semi-sweet chocolate chips,
plus extra to press into cookies before baking (optional)
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.
*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.
All images and text ©Wheat by the Wayside - Katie Olesen wheatbythewayside.com