Go Back
–+ servings
Gluten-Free Double Chocolate Chip Cookies

Irresistibly Chewy Gluten-Free Double Chocolate Chip Cookies

Delight in these Gluten-Free Double Chocolate Chip Cookies, rich and fudgy, perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 2 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter Feel free to use vegan butter for a dairy-free option.
  • 1/2 cup Cocoa Powder Opt for high-quality like Hershey's Special Dark.
  • 1 cup Gluten-Free 1:1 Baking Flour Brands like Pamela's or King Arthur are ideal.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 1/4 teaspoon Salt Use sea salt for a touch of gourmet.
  • 3/4 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 1 large Egg Consider a flax egg for a vegan option.
  • 1 large Egg Yolk Essential for achieving that fudgy texture.
  • 1 teaspoon Vanilla Extract Pure vanilla extract yields the best results.
For the Chocolate Delight
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips can also be used.

Equipment

  • Stand mixer
  • Small saucepan
  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions for Gluten-Free Double Chocolate Chip Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together gluten-free 1:1 baking flour, baking soda, and salt.
  3. Melt the butter in a small saucepan and stir in the cocoa powder until fully dissolved.
  4. Combine the melted cocoa mixture with brown sugar in a stand mixer bowl and beat until smooth.
  5. Add egg, egg yolk, and vanilla extract to the cocoa-sugar mixture; mix until silky smooth.
  6. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
  7. Gently fold in the semi-sweet chocolate chips using a spatula.
  8. Portion out the dough and roll it into balls, placing them 2 inches apart on the baking sheets.
  9. Bake the cookies for 8-9 minutes until edges are set but the centers remain soft.
  10. Allow cookies to cool on sheets for 1-2 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 5mgIron: 1mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!