These GF double chocolate cookies are amazing. Tender and chewy they are deliciou! If you are a chocolate lover these cookies are perfect to freeze for future cravings.
Jump to RecipeAbout this recipe
These GF chocolate cookies are very soft and taste very well. The main flour is buckwheat flour and they are full of chocolate flavor. For a vegan version of chocolate cookies I leave you the link for this easy chocolate cookies.
The recipe starts with brown butter: what we want with the brown butter is to eliminate the non-greasy part of the butter and then toast it until it gets a brown color.
These cookies are ideal for dessert or snacks, and they also freeze very well. If you are a chocolate lover you must try them.
Ingredients
The main ingredients of this recipe are:
- Corn and tapioca starch: help cookies to soft and thick.
- Buckwheat flour: gives texture to the cookies.
- Butter: unsalted butter.
- Eggs: room temperature eggs are better.
- Salt: enhance flavors.
- Sugar: black sugar, which adds caramel flavor, and white granulated sugar.
- Cocoa Powder: unsweetened cocoa powder.
- Chocolate: semisweet chocolate chunks or chips.
How to make GF double chocolate cookies
Cut butter into large pieces of the same size, so that it melts evenly, and cook in a medium saucepan over medium-low heat. Don´t stop stirring until it browns, the process takes approximately 5 minutes. Pour the butter into a large bowl and let cool for about 5 minutes.
Whisk buckwheat flour, corn and tapioca starch, baking soda, salt, and cocoa powder in a medium bowl. Set aside.
Add the sugars to the brown butter and mix well. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract.
Stir the mixture into the dry ingredients and mix until just combined.
Finally, add 3/4 of the chocolate chunks.
Let dough chill for at least one hour.
Preheat oven to 350ºF.
Line baking sheets with parchment paper or silicone mats.
Drop large balls of cookie dough on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the remaining chocolate chunks on the surface of the cookies.
Bake for 10 minutes. Let cool before removing.
Variations
- Flour: if you don’t have tapioca starch, you can replace it with potato starch. It’s not a 1 to 1 relationship, you should replace 1/2 cup of tapioca starch with 1/4 potato starch.
- Dried fruits: you can add some walnuts or almonds to the cookie dough.
Storing
Cookies can be stored in an airtight container at room temperature for up to 5 days. Once they have cooled completely, you can freeze them in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.
Tips
- Give all the cookies the same size, so they are cooked at the same time.
- Give the cookies some space on the baking sheet since they expand when cooked.
- Don’t over-bake them, otherwise, they will be dry and crunchy.
- Let the cookies cool before removing them, if not is very probably they should break.
For more related recipes
- Easy Chocolate Cookies (Vegan + GF)
- Chocolate Crinkle Cookies
- Brownies (Vegan + GF)
- Chocolate Peanut Butter Cookies
Double Chocolate Cookies (Gluten-Free)
Ingredients
- 1 cup unsalted butter (2 sticks 226gr)
- 1 cup buckwheat flour
- 1 cup corn starch
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- Pinch of salt
- 1/3 cup cocoa powder
- 1/4 cup dark brown sugar
- 3/4 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 150 gr chocolate chunks
Instructions
- Cut butter into large pieces of the same size, so that it melts evenly, and cook in a medium saucepan over medium-low heat. Don´t stop stirring until it browns, the process takes approximately 5 minutes. Pour the butter into a large bowl and let cool for about 5 minutes.
- Whisk buckwheat flour, corn and tapioca starch, baking soda, salt, and cacao in a medium bowl.
- Add the sugars to the butter and mix well. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract.
- Stir the dry ingredients into the mixture and mix until just combined.
- Finally, add 3/4 of the chocolate chunks.
- Let dough chill for at least one hour.
- Preheat oven to 350ºF.
- Line baking sheets with parchment paper or silicone mats.
- Drop large balls of cookie dough on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the remaining chocolate chunks on the surface of the cookies.
- Bake for 10 minutes.
- Let cool before removing.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 5 days. Once they have cooled completely, you can freeze them in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.
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