Gluten-Free Double Chocolate Chip Cookies Recipe

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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 8

Chill Time 2

Total Time 2 38

Servings people

Calories 142kcal

Author Rebecca Taig

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

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.

Nutrition