Double Chocolate Chip Cookies (Gluten-Free)
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.
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
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.