Gluten Free Chocolate Cookies

December 4, 2024

1

dark brown chocolate cookies spaced evenly apart cooling on wire metal rack

Prep Time : 20 minutes

Cook dinner Time : 12 minutes

These gluten free chocolate cookies are made with melted chocolate, cocoa powder, & chocolate chips, for a wealthy, thick & chewy cookie.

Leap to Recipe

Wealthy and chocolatey, however not fairly fudgy, these double gluten free chocolate cookies have melted chocolate and cocoa powder, plus chocolate chips.

gluten free chocolate cookies overhead image on a wire rack with a spatula

What makes these gluten free chocolate cookies particular?

These aren’t brownie or fudge cookies. They’re double chocolate chip cookies, and so they’re pleasant. Tender and a bit of fudgy within the middle, a bit of bit crispy on the sides, and chewy during, these gluten free chocolate cookies have plenty of depth of chocolate taste.

Moderately than simply including cocoa powder to our “common” gluten free chocolate chip cookies, we have added each cocoa powder and melted chocolate to the batter. Baking with melted chocolate, and never simply cocoa powder, provides a clean, creamy texture and a sure richness.

We form them into rounds of dough to bake the cookies, and as soon as they’re absolutely baked and start to chill, they settle into that lovely crackled prime.

brown chocolate cookie dough in a glass bowl with a metal ice cream scoop

Recipe elements

overhead image of ingredients for gluten free chocolate cookies in small bowls with name of each one

Chopped chocolate: Including melted darkish chocolate, which is simply chocolate that has extra cocoa solids than milk chocolate, to the cookie dough makes the cookies wealthy and deeply chocolate-flavored.
Butter: Provides richness, taste, and moisture to the cookies
Gluten free flour mix: Since no single gluten free flour can carry out like an all objective flour, we want a mix. I like both Higher Batter’s unique gluten free mix right here, which already comprises xanthan gum, or Nicole’s Greatest (make sure to add 3/4 teaspoon xanthan gum) multipurpose.
Baking soda: Helps the cookies brown within the oven. You will not actually see the browning in such darkish cookies, however the caramelization provides taste.
Salt: Brightens the opposite flavors and balances the sweetness.
Cocoa powder: Provides deep, wealthy chocolate taste. I choose Dutch-processed cocoa powder (Rodelle model is my favourite) as a result of it’s richer, however pure cocoa powder works nicely. The baking soda already within the recipe will neutralize the added acidity.
Granulated sugar: Provides sweetness, tenderness, and helps the sides get a bit of crispy.
Brown sugar: Makes the cookies candy and tender, and likewise provides depth of taste from the added molasses.
Eggs: Assist bind the cookies collectively and rise within the oven.
Vanilla: Provides depth and rounds out the chocolate taste.

Find out how to make gluten free chocolate cookies

Soften the butter and chocolate; combine the dry elements

Soften chopped darkish chocolate along with butter within the microwave at low energy or over a double boiler.
In a big mixing bowl, whisk the gluten free flour mix (with xanthan gum), cocoa powder, salt, baking soda, and granulated sugar.
Combine within the brown sugar, understanding any lumps with the again of the blending spoon.

hand holding brown melted chocolate and butter mixture in small light tan ceramic bowl

large round metal mixing bowl with white powders and some brown cocoa powder

Add the moist elements and blend within the chips

Combine within the crushed melted chocolate and butter, eggs, vanilla.
The cookie dough shall be thick, however shouldn’t be tremendous stiff.
Add the chocolate chips and till they’re evenly distributed all through the dough.

brown liquid melted chocolate with beaten eggs and light brown vanilla on pale brown powder in bowl

thick dark brown unshaped cookie dough with metal mixing spoon in bowl

Scoop the dough into parts about 1 1/2 tablespoons every.
Roll every bit right into a ball between the palms of your arms.
Place on a lined baking sheet about 2 inches aside.
Bake at 325°F for about 12 minutes or till the cookies aren’t shiny within the middle any extra.
Let cool for at the very least 5 minutes earlier than transferring to a wire rack to chill utterly.

4 large round scoops of dark brown cookie dough spaced evenly apart on white paper on gold tray

same pieces of cookie dough rolled into rounds

Recipe ideas

Let the melted butter and chocolate cool

After you soften the butter and chopped chocolate collectively, even if you happen to do not overheat them, they are going to be fairly heat. Allow them to cool for five to 7 minutes earlier than including them to the remainder of the elements. That method, the cookie dough will not be heat whenever you add the chips, which may start to soften them.

Since we’re including melted butter and chocolate to the cookie dough, it is easy to combine the dough collectively and it is considerably comfortable. For those who let the uncooked dough relaxation for 15 to twenty minutes earlier than shaping it, the flours soak up a number of the moisture and the dough holds its form higher throughout baking.

Use Dutch cocoa powder (if you happen to can)

Dutch processed cocoa powder is richer and would not have any chew, like pure cocoa powder. However if you cannot discover it otherwise you simply do not need to purchase it, then use pure. Do not let that cease you from making these cookies!

Storage recommendations

These cookies will maintain up rather well at room temperature, lined, for at the very least 3 days. You may place them in a glass jar with a tight-fitting lid to protect texture.

Freezing directions

As soon as they’re utterly cool, these cookies are secure sufficient to stack in a plastic freezer-safe zip prime bag, seal tightly, and freeze for as much as 3 months. Defrost at room temperature, or within the microwave for round 20 seconds. Any extra, and the chips will soften.

Raw balls of dark brown chocolate cookie dough on light brown paper on a metal baking sheet

Ingredient substitution recommendations

Nicely, I have never examined these gluten free chocolate chocolate chip cookies with many substitutions. However listed below are my finest educated guesses:

Dairy free

My favourite dairy-free butter substitute is vegan butter made by both Miyoko’s Kitchen or Soften model. Keep away from utilizing Earth Stability buttery sticks as a result of they’ve method, far more moisture than butter. Utilizing Earth Stability tends to result in cookies that unfold rather a lot throughout baking.

Egg free

I have never examined this recipe with any egg substitutes, however in my restricted expertise I’ve discovered that any recipe with two or fewer eggs can deal with an egg substitute comparatively nicely. I believe it is value attempting.

My favourite egg substitute is a “chia egg,” which is just 1 tablespoon of floor chia seeds combined with 1 tablespoon of lukewarm water. Enable the combination to sit down till it gels, after which embrace it within the recipe the place eggs are talked about, one for one.

Dutch-processed cocoa powder

Dutch cocoa powder is richer than pure cocoa powder, however both one will work on this recipe. For those who can Hershey’s Particular Darkish cocoa powder, which is a mix of the 2 varieties, use that. It is also fairly darkish in coloration, which makes for a really stunning cookie.

Chocolate chips

Use no matter type of chips you want! Because the melted chocolate within the batter is darkish, it is sort of good to make use of milk chocolate chips as a substitute of semi-sweet.

White chocolate chips would even be good, and even peanut butter chips. Darkish chocolate disks make for a barely fancier-looking cookie.

dark brown chocolate cookies on a wire rack with one cookie on its side

FAQs

Do I’ve to make use of Dutch processed cocoa powder in these cookies?

You do not have to make use of Dutch-processed cocoa powder, but it surely’s simply a lot richer than pure cocoa powder. Hershey’s pure cocoa powder is sort of starchy and chalky, and fewer wealthy, than cocoa powder that has been “Dutch-processed,” and Dutch processed cocoa powder has the next share of cocoa butter. Pure cocoa powder is acidic, too, however there’s sufficient baking soda to alkalize the acidity in pure cocoa powder, if that is what you select to make use of right here.

Can I soften chocolate chips as a substitute of chopped chocolate to soften within the cookie dough?

Chocolate chips have stabilizers which assist them maintain their form within the oven, and stop them from melting easily. They are going to soften, however the melted chocolate shall be stiffer and so will the cookies.

Are you able to freeze this cookie dough?

Sure! You may freeze this cookie dough. Kind the uncooked cookie into balls, after which freeze them on a baking sheet earlier than piling them right into a freezer-safe bag and storing them till you are able to bake. Let the cookie dough defrost earlier than baking them, although, or they will not flatten correctly within the oven.

Can I exploit a distinct kind of chips? Or make the cookies with out chocolate chips?

Certain! You need to use no matter type of chocolate chips you want to combine in to the cookie dough. You may change them with chopped nuts, too, if that is what you’d choose.

Can I exploit a sugar substitute?

I have never tried utilizing a sugar substitute, however you possibly can strive Lankato model monkfruit different sweetener in each the white and brown sugar types. The cookie dough will in all probability be dry, although, so strive including some lukewarm water a couple of drops at a time till it appears like the correct consistency.

Can you utilize oil as a substitute of butter on this recipe?

I do not advocate utilizing oil, despite the fact that you soften the butter, as a result of oil has extra fats than butter and fewer taste. The cookies would prove oily and have a lot much less taste.

What is the distinction between Dutch-processed and pure cocoa powder?

Dutch-processed cocoa powder has been processed with an alkaline answer to take away a number of the acidity and bitterness. It has a smoother, richer style. You need to use pure cocoa powder right here, although. The cookies will not be as wealthy, however they will nonetheless be scrumptious.

Do you have to refrigerate the cookie dough?

No, you shouldn’t refrigerate the uncooked cookie dough. Between the melted butter and melted chocolate, there’s numerous fats in these cookies that, when chilly, turns into fairly stable. For those who bake the cookies when the dough is chilly, they will not unfold very a lot.

Why did not my cookies flatten out?

Was your dough chilly? Did you utilize a distinct flour mix, possibly one which’s increased in starch and tends to soak up moisture? You may strive banging the cookies on the counter after they arrive out of the oven, whereas they’re nonetheless scorching, to get them to flatten out a bit.

What model of chocolate chips do you utilize?

I normally use Dealer Joe’s 72% darkish chocolate chips. After I cannot discover these, I’ll usually use Nestle chocolate chips, Guittard, or Get pleasure from Life manufacturers.

Are you able to scale back the sugar?

No, sugar would not simply present sweetness, it additionally makes the cookies tender. For those who scale back the sugar, the cookies will not have the identical texture.

Gluten Free Chocolate Cookies Recipe

These gluten free chocolate cookies are made with melted chocolate, cocoa powder, & chocolate chips, for a wealthy, thick & chewy cookie.

Course: Cookies

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 12 minutes

Resting time: 15 minutes

Yield: 22 cookies

Cook dinner ModeForestall your display from going darkish

Substances

4 ounces darkish chocolate chopped
8 tablespoons (112 g) unsalted butter chopped (See Recipe Notes)
2 cups (280 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full data on acceptable blends)
¾ teaspoon xanthan gum (omit in case your mix already comprises it)
¼ cup (20 g) unsweetened cocoa powder (Dutch-processed is finest)
½ teaspoon kosher salt
1 teaspoon baking soda
¾ cup (150 g) granulated sugar
¾ cup (164 g) packed gentle brown sugar
2 (100 g (weighed out of shell)) eggs at room temperature, crushed
1 ½ teaspoons pure vanilla extract
8 ounces semi-sweet chocolate chips

Directions

Soften the chocolate and butter.

In a small, heat-safe bowl, place the chopped bittersweet chocolate and the butter.
Soften till clean by putting in a double boiler or microwaving in 45 second intervals at 60% energy, stirring in between intervals.
Set the melted chocolate combination apart to chill briefly.

Make the cookie dough.

In a big bowl, place the flour, xanthan gum, cocoa powder, salt, baking soda, and granulated sugar, and whisk to mix nicely.
Add the brown sugar, and blend to mix, understanding any lumps.
Add the melted and cooled chocolate and butter, plus the eggs and vanilla, and blend to mix.
Add the chocolate chips to the cookie dough, and blend till they’re evenly distributed all through it. The cookie dough needs to be thick however ought to come collectively absolutely.
For thicker cookies, let the cookie dough relaxation within the bowl for 15 to twenty minutes. It ought to turn out to be simpler to deal with then, too.

Form the cookie dough.

Utilizing a medium-size spring-loaded ice cream scoop or 2 spoons, scoop the cookie dough into parts about 1 1/2 tablespoons every.
With clear arms, form every bit of dough right into a ball between your two palms. Place the rounds of cookie dough about 2 inches aside on the ready baking sheet.

Bake the cookies.

Place the baking sheet within the middle of the preheated oven. Bake for 12 minutes, or till the cookies are simply set within the middle (they’ll not be shiny).
Take away the baking sheet from the oven a closing time, and permit the cookies to chill on the baking sheet for five minutes. Do not deal with them whereas they’re scorching as a result of they’re fragile.
Switch the cookies to a wire rack to chill utterly.

Notes

The unique recipe is made utilizing 7 tablespoons (98 g) of unsalted butter, as a substitute of 8 (112 g). If you would like barely thicker and fewer chewy cookies, use 7 tablespoons of butter. Bake the cookies for 8 minutes, take away them from the oven and bang the pan flat on its backside 3 to 4 instances on a flat, heat-safe floor. Return the cookies to the oven and proceed to bake for about 4 minutes extra or till set within the middle.

Vitamin

small round pewter plate with dark brown cookie broken in half

Double Chocolate Cookies raw in a bowl, broken on a plate, and on a wire rack

Thanks for stopping by!

Hello, I’m Nicole. I create gluten free recipes that actually work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!

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