Double Chocolate Cookies (Gluten-Free)
These flourless double chocolate cookies are chewy, full of deep chocolate flavor, and bake into soft cookies with crisp edges. Perfect treat for anyone who loves a fudgy cookie. The recipe takes simple ingredients and comes together quickly. Great for satisfying chocolate cravings.
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About this GF easy double chocolate chip cookies
These rich and fudgy cookies are amazing. They bake up with crisp edges and soft, chewy centers. They have that melt-in-your-mouth richness you expect from a classic bakery cookie. For more GF chocolate dessert ideas, here is the link to these chocolate brownie cookies.
These chewy gluten-free cookies are an easy treat that doesn’t require special ingredients or complicated steps. Made with cocoa and extra chocolate chips are perfect for dessert or snack time.
Ingredients
The main ingredients of this recipe are:
- 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.
How to make GF double chocolate chip cookies
Whisk gluten-free all-purpose flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
In another bowl, cream the butter with the sugar with an electric hand mixer or in a stand mixer fitted with a paddle attachment until smooth.
Beat in the egg and vanilla extract. Add the dry ingredients and mix until combined. Add 3/4 cup of chocolate chips and mix well.
Let the dough rest covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Place the remaining chocolate chips on the surface of the cookies.
Bake for 10/12 minutes. Let cool before removing.
Variations
- White Chocolate: Replace dark chocolate chips with white chocolate chips.
- Dried fruits: add some chopped and toasted walnuts, pecans, or almonds to the cookie dough for crunchiness.
Storing
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.
Tips
- Give all the cookies the same size, so they are cooked simultaneously.
- 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.
For more GF chocolate dessert ideas
- Easy Chocolate Cookies (Vegan + GF)
- Chocolate Crinkle Cookies
- Brownies (Vegan + GF)
- Chocolate Peanut Butter Cookies
Double Chocolate Chip Cookies (Gluten-Free)
Ingredients
- 1 ½ cup gluten-free all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks
Instructions
- Whisk gluten-free all-purpose flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
- In another bowl, cream the butter with the sugar with an electric hand mixer or in a stand mixer fitted with a paddle attachment until smooth.
- Beat in the egg and vanilla extract. Add the dry ingredients and mix until combined. Add 3/4 cup of chocolate chips and mix well.
- Let the dough rest covered in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Place the remaining chocolate chips on the surface of the cookies.
- Bake for 10/12 minutes or until golden brown. Let cool before removingto a rack.