Cooking and Serving: 32 minutes | 22 cookies
Ingredients
How to make gluten free chocolate cookies | Ingredient substitutions | Storage suggestions
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 22 cookies
Ingredients
How to make gluten free chocolate cookies
Expert tips
Ingredient substitutions
Storage suggestions
Chopped chocolate: Adding melted dark chocolate, which is just chocolate that
Butter: Adds richness, flavor, and moisture to the cookies
Gluten free flour blend: Since no single gluten free flour can perform like
Baking soda: Helps the cookies brown in the oven. You won’t really see the
Salt: Brightens the other flavors and balances the sweetness.
Cocoa powder: Adds deep, rich chocolate flavor. I prefer Dutch-processed
Granulated sugar: Adds sweetness, tenderness, and helps the edges get a
Brown sugar: Makes the cookies sweet and tender, and also adds depth of
Eggs: Help bind the cookies together and rise in the oven.
Vanilla: Adds depth and rounds out the chocolate flavor.
4 ounces dark chocolate, chopped
8 tablespoons (112 g) unsalted butter, chopped (See Recipe Notes)
2 cups (280 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (20 g) unsweetened cocoa powder, (Dutch-processed is best)
½ teaspoon kosher salt
1 teaspoon baking soda
¾ cup (150 g) granulated sugar
¾ cup (164 g) packed light brown sugar
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 ½ teaspoons pure vanilla extract
8 ounces semi-sweet chocolate chips
Instructions
MELT THE CHOCOLATE AND BUTTER
In a small, heat-safe bowl, place the chopped bittersweet chocolate and the.
Melt until smooth intervals at 60% power, stirring in between intervals.
Set the melted chocolate mixture aside to cool briefly.
MAKE THE COOKIE DOUGH
In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking.
soda, and granulated sugar, and whisk to combine well.
Add the brown sugar, and mix to combine, working out any lumps.
Add the melted and cooled chocolate and butter, plus the eggs and vanilla,.
Add the chocolate chips to the cookie dough, and mix until they’re evenly.
distributed throughout it. The cookie dough should be thick but should come.
For thicker cookies, let the cookie dough rest in the bowl for 15 to 20.
minutes. It should become easier to handle then, too.
SHAPE THE COOKIE DOUGH
Using a medium-size spring-loaded ice cream scoop or 2 spoons, scoop the.
cookie dough into portions about 1 1/2 tablespoons each.
With clean hands, shape each piece of dough into a ball between your two.
palms. Place the rounds of cookie dough about 2 inches apart on the prepared.
BAKE THE COOKIES
Place the baking sheet in the center of the preheated oven. Bake for 12.
minutes, or until the cookies are just set in the center (they will no longer.
Remove the baking sheet from the oven a final time, and allow the cookies to.
cool on the baking sheet for 5 minutes. Don’t handle them while they’re hot.
because they’re fragile.
Transfer the cookies to a wire rack to cool completely.
BAKE THE COOKIES
Place the baking sheet in the center of the preheated oven. Bake for 12.
minutes, or until the cookies are just set in the center (they will no longer.
Remove the baking sheet from the oven a final time, and allow the cookies to.
cool on the baking sheet for 5 minutes. Don’t handle them while they’re hot.
because they’re fragile.
Transfer the cookies to a wire rack to cool completely.
Notes
* 2 cups (280 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* ¾ teaspoon xanthan gum, (omit if your blend already contains it)
* ¼ cup (20 g) unsweetened cocoa powder, (Dutch-processed is best)
* ½ teaspoon kosher salt
* 1 teaspoon baking soda
* ¾ cup (150 g) granulated sugar
* ¾ cup (164 g) packed light brown sugar
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 1 ½ teaspoons pure vanilla extract
* 8 ounces semi-sweet chocolate chips
* Preheat your oven to 325°F.
* Line a rimmed baking sheet with unbleached parchment paper and set it aside.
MELT THE CHOCOLATE AND BUTTER.
* In a small, heat-safe bowl, place the chopped bittersweet chocolate and the
* Melt until smooth intervals at 60% power, stirring in between intervals.
* Set the melted chocolate mixture aside to cool briefly.
MAKE THE COOKIE DOUGH.
* In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking
soda, and granulated sugar, and whisk to combine well.
* Add the brown sugar, and mix to combine, working out any lumps.
* Add the melted and cooled chocolate and butter, plus the eggs and vanilla,
* Add the chocolate chips to the cookie dough, and mix until they’re evenly
distributed throughout it. The cookie dough should be thick but should come
* For thicker cookies, let the cookie dough rest in the bowl for 15 to 20
minutes. It should become easier to handle then, too.
SHAPE THE COOKIE DOUGH.
* Using a medium-size spring-loaded ice cream scoop or 2 spoons, scoop the
cookie dough into portions about 1 1/2 tablespoons each.
* With clean hands, shape each piece of dough into a ball between your two
palms. Place the rounds of cookie dough about 2 inches apart on the prepared
* Place the baking sheet in the center of the preheated oven. Bake for 12
minutes, or until the cookies are just set in the center (they will no longer
* Remove the baking sheet from the oven a final time, and allow the cookies to
cool on the baking sheet for 5 minutes. Don’t handle them while they’re hot
because they’re fragile.
* Transfer the cookies to a wire rack to cool completely.
The original recipe is made using 7 tablespoons (98 g) of unsalted butter,
instead of 8 (112 g). If you’d like slightly thicker and less chewy cookies, use
7 tablespoons of butter. Bake the cookies for 8 minutes, remove them from the
oven and bang the pan flat on its bottom 3 to 4 times on a flat, heat-safe
surface. Return the cookies to the oven and continue to bake for about 4 minutes
more or until set in the center.
Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 128mg | Fiber:
2g | Sugar: 19g | Vitamin A: 156IU | Calcium: 21mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
These cookies will hold up really well at room temperature, covered, for at
least 3 days. You can place them in a glass jar with a tight-fitting lid to
For longer storage, stack the cooled cookies in a plastic freezer-safe zip top
bag, seal tightly, and freeze for up to 3 months. Defrost at room temperature,
or in the microwave for around 20 seconds. Any more, and the chips will melt.
Do I have to use Dutch processed cocoa powder in these cookies?
You don’t have to use Dutch-processed cocoa powder, but it’s just so much richer
than natural cocoa powder. Hershey’s natural cocoa powder is kind of starchy and
chalky, and less rich, than cocoa powder that has been “Dutch-processed,” and
Dutch processed cocoa powder has a higher percentage of cocoa butter. Natural
cocoa powder is acidic, too, but there’s enough baking soda to alkalize the
acidity in natural cocoa powder, if that’s what you choose to use here.
Can I melt chocolate chips instead of chopped chocolate to melt in the cookie
Chocolate chips have stabilizers which help them keep their shape in the oven,
and prevent them from melting smoothly. They will melt, but the melted chocolate
will be stiffer and so will the cookies.
Can you freeze this cookie dough?
Yes! You can freeze this cookie dough. Form the raw cookie into balls, and then
freeze them on a baking sheet before piling them into a freezer-safe bag and
storing them until you’re ready to bake. Let the cookie dough defrost before
baking them, though, or they won’t flatten properly in the oven.
Can I use a different type of chips? Or make the cookies without chocolate
Sure! You can use whatever sort of chocolate chips you like to mix in to the
cookie dough. You can replace them with chopped nuts, too, if that’s what you’d
Can I use a sugar substitute?
I haven’t tried using a sugar substitute, but you can try Lankato brand
monkfruit alternative sweetener in both the white and brown sugar forms. The
cookie dough will probably be dry, though, so try adding some lukewarm water a
few drops at a time until it looks like the right consistency.
Can you use oil instead of butter in this recipe?
I don’t recommend using oil, even though you melt the butter, because oil has
more fat than butter and less flavor. The cookies would turn out oily and have
What’s the difference between Dutch-processed and natural cocoa powder?
Dutch-processed cocoa powder has been processed with an alkaline solution to
remove some of the acidity and bitterness. It has a smoother, richer taste. You
can use natural cocoa powder here, though. The cookies won’t be as rich, but
they’ll still be delicious.
Should you refrigerate the cookie dough?
No, you should not refrigerate the raw cookie dough. Unlike our almond flour
chocolate chip cookies
melted butter and melted chocolate, there’s a lot of fat in these cookies that,
when cold, becomes pretty solid. If you bake the cookies when the dough is cold,
they won’t spread very much.
Why didn’t my cookies flatten out?
Was your dough cold? Did you use a different flour blend, maybe one that’s
higher in starch and tends to absorb moisture? You can try banging the cookies
on the counter after they come out of the oven, while they’re still hot, to get
them to flatten out a bit.
What brand of chocolate chips do you use?
I usually use Trader Joe’s 72% dark chocolate chips. When I can’t find those, I
will often use Nestle chocolate chips, Guittard, or Enjoy Life brands.
Can you reduce the sugar?
No, sugar doesn’t just provide sweetness, it also makes the cookies tender. If
you reduce the sugar, the cookies won’t have the same texture.
small round pewter plate with dark brown cookie broken in half
round pewter plate with dark brown cookie broken in half
Double Chocolate Cookies raw in a bowl, broken on a plate, and on a wire rack
Chocolate Cookies raw in a bowl, broken on a plate, and on a wire rack