Gluten Free Double Chocolate Chip Cookies
Bakery Style Gluten Free Double Chocolate Chip Cookies are easy to make at home. They’re rich in chocolate flavor with chunks of chocolate in every bite.
Servings: 1 1/2 dozen cookies
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Ingredients
- 1 ½ cups gluten free flour blend see note 1
- ½ cup Dutch processed cocoa powder
- 3/4 teaspoon xanthan gum omit if your flour blend contains it
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter melted but not hot
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cups chocolate chips or chocolate chunks
Instructions
- In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
- Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low speed until completely combined.
- Add the eggs (one at a time) and vanilla extract then mix to combine and the mixture is smooth and creamy and turns lighter in color. Then scrape down the bowl with a spatula.
- Add the dry ingredients to sugar mixture and mix on low until all of the dry ingredients are incorporated. Mix in the chocolate chunks/chips.
- Cover the bowl with plastic wrap and chill the dough for 2 hours.
- Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a ball then place on the prepared baking mats. Gently press down slightly to flatten the top.
- Bake for 10-12 minutes (see note 3).
- When the cookies come out of the oven, press a few extra pieces of chocolate into the tops of the cookies, if desired.
- Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.
Notes
- I use my NightshadeFree Gluten Free Flour Blend in this recipe. If you use a blend that contains xanthan gum, omit the amount called for in the recipe.
- Hershey’s Special Dark Cocoa can be subbed for the Dutch Processed Cocoa Powder but I don’t recommend using Natural Cocoa Powder, it will yield a drier cookie with less flavor.
- I like to bake 6 cookies at a time on the center rack for even baking. I bake in batches leaving the dough in the fridge when not in use.
- To freeze the cookie dough, portion your cookie dough out, form into balls, and flatten slightly and press a couple chocolate chips into the dough. Freeze on a sheet pan until completely frozen. Transfer to a freezer bag for storage. Bake the frozen cookie dough for 12-14 minutes.
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Nutrition Information
Serving: 1g | Calories: 207kcal
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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