These gluten-free double chocolate cookies are chewy in the center, with crisp edges and plenty of deep chocolate flavor. They have a rich, soft texture that makes every bite extra chocolatey without being heavy.

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Three double chocolate chip cookies on a pink plate.

Gluten-Free chewy chocolate cookies

These rich and fudgy gluten-free chocolate cookies have crisp edges and soft, chewy centers. Made with cocoa and plenty of chocolate chips, they’re packed with deep chocolate flavor and have the perfect balance of crisp and chewy textures.

They’re easy to make with simple ingredients and no complicated steps. They’re also freezer-friendly; you can keep a batch on hand whenever a chocolate craving hits. If you love chocolate desserts, you might also like these chocolate brownie cookies.

Three double chocolate chip cookies on an aqua green plate.

What goes in: ingredients notes

Some NOTES about the main ingredients of this recipe:

Butter: unsalted butter softened at room temperature.
Eggs: room-temperature eggs are better.
Sugar: brown sugar and white granulated sugar.
Cocoa Powder: unsweetened cocoa powder.
Chocolate: semisweet chocolate chunks or chips.

Double chocolate chip cookies ingredients on a white surface seen from above.

How to make gluten-free double chocolate cookies

Whisk together gluten-free all-purpose flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.

In another bowl, cream the softened butter and sugar with an electric hand mixer or a stand mixer fitted with the paddle attachment until smooth and creamy.

Beat in the egg and vanilla extract until well combined. Add the dry ingredients and mix just until combined. Avoid overmixing. Fold in ¾ cup of the chocolate chips and mix.

Glass bowl with diced butter, brown sugar, and white sugar.

Glass bowl with a chocolate mixture that includes chocolate chips.

Cover the dough and refrigerate for at least 1 hour.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.

Scoop tablespoons of dough and roll into balls. Place them evenly spaced on the prepared baking sheets. Gently flatten each ball, then press the remaining chocolate chips onto the surface of the cookies.

Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Store the cookies covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. 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.

Double chocolate chip cookies on a white surface.

Good to know: baking tips

Don’t overbake: The cookies should look set around the edges but still be soft in the center when you take them out. They will set as they cool.
Add extra chocolate: Topping with a few chocolate chips on top before baking gives the finished cookies an extra chocolatey look and flavor.
Let them cool: Leave the cookies on the baking sheet for a few minutes before transferring them to a wire rack. They will be delicate when they first come out of the oven, and they set as they cool.

You might wonder: FAQ

Do I need to chill the cookie dough?
Yes, chilling firms up the butter and helps control how much the cookies spread while baking.

How do I know when the cookies are done?
The edges should look set, while the centers still appear soft. Don’t wait for the centers to look completely baked, as the cookies will continue to set as they cool. Overbaking can leave them too firm once cooled.

Can I use chocolate chunks instead of chocolate chips?
Yes, semisweet chocolate chips and chunks both work well in this recipe.

For more gluten-free chocolate ideas

Double Chocolate Chip Cookies (Gluten-Free)

Josefina Almond Yes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Resting time 1

Total Time 1 25

Course Cookies

Cuisine International

Servings 14 cookies

Ingredients

1 ½ cups gluten-free all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
½ cup unsalted butter, softened at room temperature
½ cup brown sugar
¼ cup white granulated sugar
1 eggs
1 teaspoon vanilla extract
1 cup chocolate chips or chunks

Instructions

Whisk together gluten-free all-purpose flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
In another bowl, cream the softened butter and sugar with an electric hand mixer or a stand mixer fitted with the paddle attachment until smooth and creamy.
Beat in the egg and vanilla extract until well combined. Add the dry ingredients and mix just until combined. Avoid overmixing. Fold in ¾ cup of the chocolate chips and mix.
Cover the dough and refrigerate for at least 1 hour.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Scoop tablespoons of dough and roll into balls. Place them evenly spaced on the prepared baking sheets. Gently flatten each ball, then press the remaining chocolate chips onto the surface of the cookies.
Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

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Double Chocolate Cookies (Gluten-Free)