Gluten-Free Double Chocolate Chip Cookies

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This Gluten-Free Double Chocolate Chip Cookies Recipe is a chocolate lover's dream! Soft and fudgy chewy centers with slightly crisp edges, packed with loads of chocolate chips.

A gluten-free double chocolate chip cookie with melted chocolate chips and flaky sea salt.

Why You Will Love These Gluten Free Double Chocolate Chip Cookies

These rich, decadent gluten-free double chocolate chip cookies are packed with deep chocolate flavor and loaded with chocolate chips, making them the ultimate treat for any chocolate lover. This recipe is designed to make a full batch, perfect for sharing with family, giving as gifts, or serving at your next get-together. For those times you're craving a quick, late-night treat, we also have a single-serving chocolate cookie recipe. Here are more reasons why you will love these gluten-free chocolate cookies:

Intensely Chocolatey: This recipe's rich chocolate dough gets its deep, bold flavor from Dutch-processed cocoa powder. A generous amount of chocolate chips ensures a burst of chocolate in every bite, satisfying any chocolate fix.
Perfect Texture: The cookies have a desirable texture—crisp edges with a soft, gooey, and fudgy center, creating an experience that's often compared to a brownie in cookie form.

Ingredient Notes

Here are a few notes on some of the key ingredients to make these double chocolate chocolate chip cookies. See the recipe card below for exact measurements.

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 moisture and creates a soft, chewy texture. It also contains the necessary acidity to activate the baking soda, which helps the cookies rise.
Espresso Powder: Enhances the rich chocolate flavor.
Chocolate Chips: I love using a combination of semi-sweet and dark chocolate chips, but feel free to use all semi-sweet chips, milk chocolate chips, peanut butter chips, or even white chocolate chips.

Find the printable recipe card with full recipe instructions and measurements below.

How To Make Gluten Free Double Chocolate Chip Cookies

Here's an overview of how to make these double chocolate cookies. For complete instructions, you can jump to the recipe card.

A step by step picture of double chocolate chip cookies being made. Whisking the ingredients in a clear bowl with a whisk in the first picture. Second picture shows creaming the butter and sugar.

Step 1: Whisk the dry ingredients. In a medium-sized bowl, whisk together the gluten-free flour, Dutch-processed cocoa powder, espresso powder, baking soda, and salt. Set the bowl aside.
Step 2: Cream the wet ingredients. In a large mixing bowl or the bowl of a stand mixer, add the softened butter and dark brown sugar. Cream together until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as needed. Add the egg, egg yolk, and vanilla extract. Continue to beat until combined.

Double chocolate cookie dough in a mixing bowl. Double chocolate cookies baked on a baking tray

Step 3: Mix the wet and dry ingredients. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Mix until just combined. Using a rubber spatula, fold the chocolate chips into the dough. Cover the bowl with foil and transfer it to the refrigerator for 4 hours to chill.
Step 4: Bake. Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Scoop the cookie dough balls out into 60-gram balls. Roll the dough with clean palms, and place each ball of dough 2 inches apart on the prepared sheet. Place one baking sheet at a time in the oven for 10-11 minutes. The edges will be crisp, and the middle will look slightly underdone. Let the cookies sit on the baking sheet for 5 minutes. Sprinkle with flaky sea salt, then transfer to a wire rack to continue cooling.

Double Chocolate Cookies with flaky sea salt.

Storage

Storage: 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.
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.

Common Questions

Can I use natural cocoa powder in this double chocolate chip cookie recipe?

No, natural cocoa powder will produce a drier, less fudgy cookie. For best results, Dutch-process cocoa powder is recommended.

Do I have to chill the chocolate cookie dough?

Yes, chilling the dough is crucial for this recipe. It helps the flour absorb to prevent the cookies from spreading, and it enhances the chocolate flavor.

More Gluten-Free Cookies You'll Love

I hope you love this gluten-free double chocolate chip cookie recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.