Gluten Free Chocolate Cookie Recipe
You'd never know that these super thick, soft, and fudgy cookies are gluten free, but they are! In fact, you might just find that they're the BEST double chocolate cookies you've had, gluten free or otherwise!
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 19-20 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups + 5 tablespoons (278 grams) gluten free all-purpose flour (or regular AP flour)
- 1/2 cup (50 grams) Dutch process cocoa powder (ideally sifted)
- 1 tablespoon corn starch
- 3/4 teaspoon baking soda
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 4 ounces (113 grams) full fat cream cheese, softened
- 1 cup, packed (213 grams) brown sugar
- 1/2 cup (99 grams) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 2 cups (340 grams) good-quality chocolate chips, chocolate chunks, or chopped baking chocolate
- fleur de sel, for garnish (optional)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, corn starch, baking soda, espresso powder, and salt until evenly combined. Be sure to break up any chunks of cocoa as best as possible while whisking.
- In the bowl of a stand mixer, or using a large bowl and handheld electric mixer, beat the butter, cream cheese, brown sugar, and granulated sugar together on medium-high speed until smooth, light, and fluffy.
- Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar, and beat in on medium-high until the mixture is smooth and the beaters leave a trail in the batter after mixing. Using a rubber spatula, scrape down the sides of the bowl and beater to make sure all of the ingredients are well-combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet and fold in with your spatula until just combined; the dough will be very thick and sticky. Add the chocolate and fold in just until evenly dispersed. Transfer the dough to an airtight container and refrigerate for at least a few hours before baking (up to 2 weeks).
- When ready to bake, preheat oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats. Scoop the chilled dough by 2 ¼-ounce portions (about ¼ cup each), shape into tall mounds, and divide evenly between the prepared baking sheets. Optionally, press a few extra pieces of chocolate into the top of each cookie, and/or sprinkle the tops with fleur de sel.
- Bake cookies in the preheated oven for 10-12 minutes, switching and rotating the baking trays halfway through. They're done when the tops no longer appear glossy or wet.
- Cool cookies on the baking trays for about 10 minutes before carefully transferring to a wire rack or other surface to cool completely.
Notes
Ingredient Notes:
- If you use a different all-purpose gluten free flour than the one linked to above, just make sure it contains a binding ingredient, such as xanthan gum or guar gum.
- For extra thickness and the best flavor and texture, use European-style butter.
- Feel free to use any variety of chocolate you'd like (milk, semisweet, bittersweet, etc.), chopped up candy, or a mixture! For the cookies photographed in this post, I used 2/3 cup chopped bittersweet chocolate and 1 1/3 cups semisweet chocolate chips.
Storing and Shelf Life:
- Once baked and cooled, store cookies in an airtight container at cool room temperature. They should stay fresh for at least 1 week.
Freezing:
- To freeze the dough: Portion dough into individual mounds as outlined in step 5 above. Place cookie dough mounds on a parchment-lined tray and freeze until the dough is firm (about 1 hour). Then, transfer to a freezer-safe plastic bag or other airtight container and freeze for up to 3 months. When ready to bake, transfer portioned dough to a lined baking sheet and allow to thaw briefly while preheating oven. Baking time may need to be increased by a minute or two.
- To freeze baked cookies: Transfer fully cooled cookies to a freezer-safe plastic bag or airtight container in a single layer. Freeze for up to 3 months, and remove from bag or container when defrosting.
