This recipe for Gluten-Free Double Chocolate Chip Cookies comes from Tara Barker, an amazing baker who creates gluten-free recipes for William-Sonoma and other brands.
Tara uses her own gluten-free flour blend, but you can use a cup-for-cup style, or even conventional AP flour too!
These rich double chocolate cookies are chewy and full of flavor. They're perfect with a cup of coffee or in a cookie exchange.
Choosing your cocoa is choosing your flavor!
You can make these gluten-free chocolate chip cookies with only Dutch-process cocoa powder, or a blend of Dutch cocoa + black cocoa powder, which will give the cookie a deeper, more "Oreo" flavor. Learn more about types of cocoa here.
The recipe also calls for chocolate chips, so it can be double or triple chocolate, depending on your choices.
Substitutions: swapping out the eggs or dairy in this Gluten-Free Double Chocolate Chip Cookies recipe
You can replace the eggs in this recipe with ½ cup of prune puree. The prune puree actually deepens the flavor of the chocolate flavor in the cookies and adds an incredible chewy texture, but you may lose a bit of the glossy top that comes from the eggs. (The sheen of the cookie can also be altered by the flour blend you use.)
To swap out the dairy in this Gluten-Free Double Chocolate Chip Cookies, use coconut oil in place of the butter, and use dairy-free chocolate chips. That's all it takes.
Here's what you need to make these chocolate cookies:
- gluten-free all-purpose flour blend
Dutch-process cocoa powder - black cocoa powder, optional
- baking powder
- baking soda
- Kosher salt
- unsalted butter
- brown sugar
- cane sugar
- eggs
- vanilla extract
- semi-sweet chocolate chips
If you want an easier chocolate cookie recipe, or one to pair with this recipe on a cookie plate:
Gooey Chocolate Crackle Cookies:
This recipe for Gooey Chocolate Crackle Cookies is both delicious and simple to create. They have a slightly tangy, buttery flavor with crunchy flaky edges, similar to a brownie.
Gluten-Free Double Chocolate Chip Cookies
Ingredients
- 390 grams gluten-free flour blend ADD 2 teaspoons xanthan gum or psyllium husk powder if you blend does not contain binder
- 90 grams Dutch-process cocoa powder I highly recommend substituting 20 grams with black cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons kosher salt
- 284 grams unsalted butter room temperature
- 284 grams light brown sugar
- 227 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 340 grams semi-sweet chocolate chips
- kosher salt for sprinkling
Instructions
- Preheat the oven to 350ºF (180ºC). Line two baking pans with silicone baking mats or parchment.
- In a medium bowl, combine the flour, cocoa powder, xanthan gum/psyllium husk powder (if using), baking powder, baking soda, and salt, and whisk thoroughly. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and two sugars. Mix on medium speed until light and fluffy.
- Add the eggs, one at a time, mixing on medium and scraping down the bowl between additions. Mix in the vanilla.
- Add the flour mixture in three to four additions, mixing on low speed until just combined, and scraping down the bowl as needed.
- Add the chocolate chips, and mix on low just until they are evenly distributed. (At this point, the dough may be refrigerated for up to two days, baking off when needed. Alternately, you can freeze the dough, scooped into balls, for up to three months. Thaw overnight before baking.)
- Scoop the cookie dough onto your prepared baking pans. Depending on the size cookie you decide to make, you should be able to fit anywhere from five to 12 cookies on each pan. Lightly press down on the balls with the palm of your hand to flatten them, and sprinkle the surface with kosher salt.
- Bake for 12-20 minutes (shorter time for smaller cookies, longer for larger ones), or until the edges of the cookies are firm, but the centers are still soft and indent when you gently touch them. (With cookies this dark, the color is not an indicator of doneness.) Cool on the pan just until the cookies have firmed up enough to safely transport them to a wire rack, about three minutes. Finish cooling on the rack.
- Cookies are phenomenal warm, but will still taste incredible at room temperature. They keep, wrapped airtight at room temperature, for up to three days.
Notes
Nutrition
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