This Gluten-Free Double Chocolate Chip Cookies Recipe is a chocolate lover's dream! Soft and fudgy center with slightly crisp edges and are packed with loads of chocolate chips.
These gluten-free double chocolate chip cookies are the best chocolate cookies ever! Rich and decadent chocolate flavor bursting with loads of chocolate chips will satisfy any chocolate lover's craving.
I love serving this recipe all throughout the year, whether it's for a moment of a chocolate crisis craving, or even throughout the holidays. Some tips to make the best double chocolate chip cookies ever include measuring out all the ingredients with a food scale for accuracy, making sure to chill the dough, using high-quality chocolate chips, and of course, Dutch-process cocoa powder. Oh and don't forget the flaky sea salt!
Dutch-process cocoa powder is one of my favorite ingredients to use. This cocoa powder goes through an alkalization process producing a mellow dark cocoa flavor and fudgy chocolatey baked goods. Natural cocoa powder on the other hand is quite acidic and results in a bold chocolate flavor with a drier crumb. Another difference between the two cocoa powders is that in order to activate the Dutch-processed cocoa powder you have to use baking powder, and for natural cocoa powder you have to use baking soda. Here, we use a combination of both baking soda and baking powder which gives the cookies enough of a lift without the cakey texture.
For more delicious chocolate cookie recipes, check out my Gluten-Free Mint Chocolate Chip Cookies, Gluten-Free Fudgy Brownie Cookies, and Gluten-Free Chocolate Crinkle Cookies.
Why you'll love this gluten-free cookie recipe
- Rich and decadent treat: These gluten-free chocolate cookies are the ultimate indulgence. Soft and chewy with a fudgy center, packed with melted chocolate chips in every bite.
- Perfect year-round: Whether you have a chocolate craving or you need to bring a chocolate dessert to your next gathering, these double chocolate chip cookies are perfect any time of the year.
- Quick and easy: Simple ingredients and easy to make.
Ingredients
- Gluten-Free Flour: My favorite gluten-free flour blend is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. It gives these cookies the best texture!
- Unsweetened Dutch-Processed Cocoa Powder: This cocoa powder has a deeper richer chocolate flavor compared to natural cocoa powder, and produces a fudgier texture.
- Butter: Creaming softened butter and brown sugar together incorporates air into the dough, helping the cookies rise.
- Dark Brown Sugar: Adds more moisture and produces a soft chewier texture.
- Egg + 1 Egg Yolk: The egg serves as a binder, and adding an additional egg yolk helps moisten the dough.
- Espresso Powder: Enhances the rich chocolate flavor.
- Vanilla Extract: A high-quality vanilla extract will produce the best flavor.
- Baking Soda + Baking Powder: The combination of baking soda and baking powder will give these cookies a lift and a soft chewy texture.
- Salt: This helps balance the flavors.
- Chocolate Chips: I love using dark chocolate chips, but feel free to use semi-sweet, milk chocolate, or even white chocolate chips.
Instructions
- Whisk the dry ingredients. In a medium-sized bowl whisk together the gluten-free flour, Dutch-processed cocoa powder, espresso powder, baking soda, baking powder, and salt. Set the bowl aside.
- Cream the butter and brown sugar. In a large mixing bowl or stand mixer, add the softened butter and brown sugar. Cream together until light and fluffy, around 3-4 minutes, scraping down the sides of the bowl.
- Add the egg, egg yolk, and vanilla extract. Continue to beat until combined.
- Pour in the dry ingredients. With the mixer on low, slowly add the flour mixture to the butter mixture. Mix until just combined.
- Add the chocolate chips. Using a rubber spatula, fold the chocolate chips into the dough. Cover the bowl with foil, and transfer the bowl to the refrigerator for 2 hours to chill.
- Prepare baking sheets. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Use a 1-ounce cookie scoop to scoop the cookie dough out into 30-gram balls. Roll the dough with clean palms, and place each ball of dough 2 inches apart on the prepared sheet.
- Bake the cookies. Place one baking sheet at a time in the oven for 8 minutes. The edges will be crisp and the middle will look slightly underdone.
- For bakery-style cookies. Right out of the oven, place a large cookie cutter or round glass over the top of the freshly baked cookies, and swirl them in a circular motion rounding them into perfect circles. Sprinkle the cookies with flaky sea salt and allow them to rest on the baking sheet for 5 minutes, then transfer to a wire rack for 1 hour to cool before storing.
Substitutions and Variations
- Dairy-Free: Try substituting the butter for a non-dairy baking stick or coconut oil. Also, make sure your chocolate chips are dairy-free too!
- Vegan: To make vegan double chocolate chip cookies, use vegan butter sticks and an egg substitute such as a flax egg or a quarter cup of non-dairy milk. Please note you may need to add a tablespoon or two more flour if the dough is too wet.
- Chocolate Lovers: Add a combination of dark chocolate chips and semi-sweet chocolate chips. You could also use chocolate chunks or chop up for your favorite chocolate bar.
- White Chocolate: For the ultimate sweet tooth try adding white chocolate chips, also known as an inside-out chocolate chip cookie.
- Extract: Add ½ a teaspoon of peppermint extract, almond extract, or orange extract for a boost in flavor.
Storage
To store: Double chocolate chip cookies can be stored in an airtight container at room temperature for up to 2-3 days. They are best served the same day they are made.
To freeze: Once the cookies are cooled, you can store them in a freezer-safe zip-lock bag, in the freezer for up to 3 months.
To make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2 days. If the dough is too hard to start with, let it sit at room temperature for 15 minutes.
FAQ
No, natural cocoa powder will produce a drier less fudgy cookie. For best results, Dutch-process cocoa powder is recommended.
Double chocolate chip cookies are a chocolate-based cookie dough with chocolate chips.
I love using dark chocolate chips, but you can do a combination of dark and semi-sweet, milk chocolate chips, white chocolate chips, peanut butter chips, or even mint chips.
Yes, chilling the dough is crucial for this recipe. It helps the flour to absorb to prevent the cookies from spreading, and it enhances the chocolate flavor.
Dutch-process cocoa powder has gone through an alkalization process, creating a dark rich cocoa flavor and color. Baked goods that use Dutch-process cocoa tend to be fudgier with a mellow chocolate flavor. Natural cocoa has not gone through alkalization and is lighter, acidic, and more concentrated. To activate the Dutch-process cocoa you must use baking powder and with natural cocoa powder you would use baking soda. This cookie recipe uses a combination to give the cookies just enough lift without making them cakey.
Recipe
Gluten-Free Double Chocolate Chip Cookies Recipe
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup gluten-free flour (136 grams) Bob's Red Mill 1 to 1 Gluten-Free Flour
- ½ cup dark Dutch-process cocoa powder, unsweetened (50 grams)
- 2 teaspoons espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Ingredients to Fold
- 1 cup dark chocolate chips
Instructions
- Whisk the dry ingredients. In a medium-sized bowl whisk together the gluten-free flour, Dutch-processed cocoa powder, espresso powder, baking soda, baking powder, and salt. Set the bowl aside.
- Cream the butter and brown sugar. In a large mixing bowl or stand mixer, add the softened butter and brown sugar. Cream together until light and fluffy, around 3-4 minutes, scraping down the sides of the bowl.
- Add the egg, egg yolk, and vanilla extract. Continue to beat until combined.
- Pour in the dry ingredients. With the mixer on low, slowly add the flour mixture to the butter mixture. Mix until just combined.
- Prepare baking sheets. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Use a 1-ounce cookie scoop to scoop the cookie dough out into 30-gram balls. Roll the dough with clean palms, and place each ball of dough 2 inches apart on the prepared sheet.
- Bake the cookies. Place one baking sheet at a time in the oven for 8 minutes. The edges will be crisp and the middle will look slightly underdone.
- For bakery-style cookies. Right out of the oven, place a large cookie cutter or round glass over the top of the freshly baked cookies, and swirl them in a circular motion rounding them into perfect circles. Sprinkle the cookies with flaky sea salt and allow them to rest on the baking sheet for 5 minutes, then transfer to a cookie rack for 1 hour to cool before storing.
Notes
- Dairy-Free: Try substituting the butter for a non-dairy baking stick or coconut oil. Also, make sure your chocolate chips are dairy-free too!
- Vegan: To make vegan double chocolate chip cookies, use vegan butter sticks and an egg substitute such as a flax egg or a quarter cup of non-dairy milk. Please note you may need to add a tablespoon or two more flour if the dough is too wet.
- Chocolate Lovers: Add a combination of dark chocolate chips and semi-sweet chocolate chips. You could also use chocolate chunks or chop up for your favorite chocolate bar.
- White Chocolate: For the ultimate sweet tooth try adding white chocolate chips, also known as an inside-out chocolate chip cookie.
- Extract: Add ½ a teaspoon of peppermint extract, almond extract, or orange extract for a boost in flavor.
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