Gluten-Free Double Chocolate Chip Cookies

Gluten-Free Double Chocolate Chip Cookies

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.

Prep Time 1

Cook Time 10

Chill Time 4

Total Time 5 10

Servings

Calories 283kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

8 tablespoons (113g) unsalted butter, softened
1 cup (200g) dark brown sugar
1 large (50g) egg
1 large (16g) egg yolk
2 teaspoons vanilla extract

Dry Ingredients

1 cup (136g) gluten-free flour, Bob's Red Mill 1 to 1 Gluten-Free Flour
½ cup (50g) Dutch-process cocoa powder, unsweetened
1 teaspoon espresso powder
½ teaspoon baking soda
½ teaspoon salt

Chocolate

3.5 ounces (100g) semi-sweet chocolate chips
3.5 ounces Ghirardelli 72% Cacao Dark Chocolate Baking Chips, roughly chopped with a few whole 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, 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, about 3-4 minutes. Remember to scrape down the sides of the bowl as needed.
Add the remaining wet ingredients. Beat in the egg, egg yolk, and vanilla extract until everything is well combined.
Add the dry ingredients. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Mix just until combined; it's okay if a few streaks of flour remain.
Add the chocolate and chill the dough. Fold in the chocolate chips until they are evenly distributed. This dough is very wet, but it will firm up as it chills. Cover the bowl and refrigerate the dough for 4 to 12 hours. If you chill it for longer than 4 hours, let it sit at room temperature until it's soft enough to scoop.
Prepare the cookies. Preheat your oven to 350°F. Line a large baking sheet with parchment paper. Using a food scale, measure out 60-gram balls of cookie dough. Roll each portion with your palms and place five balls on the prepared baking sheet, leaving about 2 inches of space between each.
Bake the cookies. Bake for 10 to 11 minutes. The edges of the cookies should look crisp, while the centers will still be soft. Immediately after removing the cookies from the oven, use a large round cookie cutter or glass to gently swirl the edges, shaping them into perfect circles. Sprinkle the tops with flaky sea salt.
Let the cookies cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

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.

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