Gluten-Free Double Chocolate Chip Cookies have decadently rich dark chocolate flavor, packed with not one but two types of chocolate chips.
These delicious gluten-free double chocolate cookies are a chocolate lover's dream, and will satisfy any chocolate craving! Crisp edges with a chewy soft center, these bakery-style cookies have a rich fudgy chocolate flavor and are packed with not one but two types of chocolate. This recipe is easy to make and can be served all year round.
Gluten-Free Double Chocolate Chip Cookie Ingredients
The ingredients in this recipe are simple. The key is to use high-quality dark chocolate cocoa powder and chocolate chips for the best flavor.
- Gluten-Free Flour: My favorite gluten-free flour blend to use is Bob's Red Mill, Gluten-Free 1 to 1 flour. The key with any gluten-free flour is to measure properly.
- Unsweetened Dark Cocoa Powder: For best results, I find that the cocoa powder from the brand Guittard, Cocoa Rouge Unsweetened Red Dutch Process Cocoa Powder, produces the best flavor. However, any unsweetened dark cocoa powder will work.
- Unsalted Butter: Make sure the butter is softened to room temperature. You can use dairy-free butter as a dairy-free substitute.
- Dark Brown Sugar: Dark brown sugar has a rich molasses flavor and produces a chewier texture.
- Egg: One large egg helps these cookies to rise, but for a Vegan option try a flax egg instead.
- Espresso Powder: This helps bring out the chocolate flavor.
- Vanilla Extract: A high-quality vanilla extract will produce the best flavor.
- Baking Soda and Baking Powder: The combination of baking soda and the baking powder will help these cookies to rise.
- Salt: This helps balance the flavor.
- Chocolate Chips: My favorite combination is dark chocolate chips and semi-sweet chocolate chips. Feel free to get creative with any chocolate combination you prefer.
How to Make Gluten-Free Double Chocolate Chip Cookies
With only an hour of chill time, this gluten-free cookie recipe can be made the same day, prior to any event.
- Whisk together the dry ingredients in a medium-sized bowl, and set the bowl aside.
- In a separate large bowl or Kitchen Aid Mixer cream together the unsalted butter and both sugars until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract. Mix to combine until smooth and creamy.
- Slowly add the dry ingredients to the wet ingredients at low speed until combined.
- Fold in the chocolate chips, then cover the bowl with aluminum foil or plastic wrap, and place the bowl in the refrigerator for 2 hours.
- Preheat the oven to 350 F. Line two large baking sheets with parchment paper or foil, and set aside.
- Remove the chilled dough from the refrigerator and scoop or roll 2-tablespoon mounds of dough from the bowl, about 35 grams, and place the balls of dough 2- inches apart on the prepared baking sheet. Repeat until all the dough is used. *Add extra chips to the tops of the cookie dough balls prior to baking.* (optional)
- Bake for 8 minutes.
- Allow the cookies to rest on the baking sheet for 3 minutes, and add more chips of flaky sea salt if you would like. Then transfer to a wire rack to cool for 1 hour.
- Store the gluten-free chocolate cookies in an airtight container for up to 3 days.
Can I Make Dairy-Free or Vegan Double Chocolate Chip Cookies?
Yes, this recipe can easily be made dairy-free or vegan. The brand Earth Balance has vegan butter baking sticks that work well as a butter substitute. You can also swap out the egg in this recipe for a flax egg. To make a flax egg, mix one tablespoon with ground flaxseeds and three tablespoons of water in a small bowl. Place the bowl in the refrigerator for 10 minutes to thicken. And for the chocolate chips, the brand Enjoy Life has vegan/ dairy-free options that work well in this recipe.
How Can I Make My Gluten-Free Cookies Bakery Style?
The secret to making any cookie look like it's fresh from a bakery are two steps:
- Add more chips! Add an additional 4 extra chocolate chips to the tops of the dough mounds, prior to baking. The chips will slowly bake into the cookie, creating that perfect chocolate chip exterior. Once the cookies are fully baked, add additional chocolate chips to any gaps on top of the cookies as needed.
- Round out the baked cookies: After removing the baked cookies from the oven, take a large round cookie cutter or glass cup that is bigger than the baked cookies, and place it on top of the cookie on the baking sheet. Swirl the cookie in a circular motion to create a perfectly round cookie.
What types of Chocolate Chips Can I use in This Double Chocolate Chip Cookie Recipe?
My favorite combination is to use a blend of dark chocolate and semi-sweet chips, but feel free to experiment with any other chocolate combination.
- Semi-Sweet Chips
- Dark Chocolate Chips
- White Chocolate Chips
- Milk Chocolate Chips
- Peppermint Chips
- Andes Mint Chocolate Chips (Check out my Chocolate Mint Cookie Recipe)
- Vegan/ Dairy-Free Chocolate (Enjoy Life Brand)
For More Tasty Chocolate Cookie Recipes, Check out the Links Below
- Gluten-Free Chocolate Chip Cookies No Butter
- Gluten-Free Chocolate Mint Cookies
- White Chocolate Chip Macadamia Nut Cookies (Gluten-Free)
- Brown Butter Chocolate Chip Cookies (Gluten-Free)
Gluten-Free Double Chocolate Chip Cookies
Gluten-Free Double Chocolate Chip Cookies have decadently rich dark chocolate flavor, packed with not one but two types of chocolate chips.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup gluten-free flour (136g)
- ½ cup dark cocoa powder, unsweetened (50g)
- 2 teaspoons espresso powder, optional
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Ingredients to Fold in
- 1 cup dark chocolate chips
Instructions
- Whisk together the dry ingredients in a medium-sized bowl, and set the bowl aside.
- In a separate large bowl or Kitchen Aid Mixer cream together the unsalted butter and both sugars until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract. Mix to combine until smooth and creamy.
- Slowly add the dry ingredients to the wet ingredients at low speed until combined.
- Fold the chocolate chips into the dough, then cover the bowl with aluminum foil or plastic wrap, and place the bowl in the refrigerator for 2 hours.
- Preheat the oven to 350° F. Line two large baking sheets with parchment paper or foil, and set aside.
- Remove the chilled dough from the refrigerator and scoop or roll 2-tablespoon mounds of dough from the bowl, about 35 grams, and place the balls of dough 2- inches apart on the prepared baking sheet. Repeat until all the dough is used. *Add extra chips to the tops of the cookie dough balls before baking.* (optional)
- Bake for 8 minutes.
- Allow the cookies to rest on the baking sheet for 3 minutes, and add more chips of flaky sea salt if you would like. Then transfer to a wire rack to cool.
- Store the gluten-free chocolate cookies in an airtight container for up to 3 days.
Nutrition
Calories: 200kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 102mgPotassium: 131mgFiber: 2gSugar: 16gVitamin A: 159IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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