Gluten-Free Chocolate Chocolate Chip Cookies

Gluten-Free Chocolate Chocolate Chip Cookies. Made with a chocolate cookie base, and plenty of chocolate chips, these gluten-free double-chocolate chip cookies are made for chocolate lovers!

A batch of gluten-free chocolate chocolate chip cookies is a perfect example of more is more.

I mean… soft, chewy chocolate cookie base, plenty of chocolate chips in every bite? YES PLEASE. These are the ultimate cookie for chocolate lovers! Whether you make them for Valentine’s Day, tuck them into a holiday gift exchange, or bake up a batch on the weekend, they’re sure to please!

Here’s what you need to make these gluten-free chocolate chocolate chip cookies…

Start With Your Ingredients

• Gluten-Free Flour. We’re keeping things simple with a gluten-free measure-for-measure flour. I highly recommend this one from King Arthur, as it gives the best texture and no weird taste. If you use another gluten-free flour blend, be sure it contains xanthan gum so the texture works out. Then, measure carefully and correctly as other blends can be more dense.
• Unsweetened Cocoa Powder. Next, we pack BIG chocolate flavor into these gluten-free double chocolate chip cookies by using unsweetened natural cocoa powder. I recommend natural cocoa powder, not Dutch-processed cocoa for this recipe. We tested both versions, and the natural cocoa power won the taste test!
• Baking Soda & Salt. For the perfect puff and spread, and a delightful balanced flavor.
• Softened Butter. The butter shouldn’t look shiny or greasy (too soft), but should indent when gently pressed with your finger. Getting this temperature right will ensure your butter and sugars cream properly!
• Sugar & Brown Sugar. Then, you’ll use a combination of granulated sugar and light brown sugar. I find this blend gives you a lovely soft, chewy texture that stays fudgy in the centers. My favorite!
• Room Temperature Eggs. Set these out first with the butter when you’re getting your ingredients ready. I use this trick to get eggs to room temperature quickly. Room temperature eggs preserve the creamed butter and sugar, while cold eggs cause the butter to seize.
• Plenty Of Vanilla. I love the way that vanilla extract brings out the chocolate flavor even more. YES PLEASE.
• A Little Milk. Then, a small splash of milk gives you the PERFECT texture and a gorgeous appearance. You can use dairy milk or dairy-free milk (like almond milk). Just choose unsweetened, original milk.
• Chocolate Chips. Our second dose of chocolate comes from semisweet chocolate chips or dark chocolate chips. We’ve got plenty in this cookie recipe so there are some in every bite!

How To Make Gluten-Free Chocolate Chocolate Chip Cookies, Step By Step

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Then, line two cookie sheets with parchment paper.
2. Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour blend, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large mixing bowl with a hand mixer), combine softened butter, brown sugar, and sugar. Cream 2-3 minutes, or until smooth, light, and fluffy.
4. Add Eggs & Vanilla. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and stir to combine.
5. Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).
6. Mix In Chocolate Chips. Pour in the chocolate chips and mix until just combined. The dough will be sticky, like thick brownie batter.
7. Scoop & Bake. Use a large cookie scoop (3 Tablespoon) to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes)
8. Shape & Cool. When the cookies are done baking, use a large round cookie cutter to gently coax them into perfect circles (this is just for looks!) and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch.

FAQ + Tips And Tricks For The BEst Gluten-Free Chocolate Cookie Recipe:

Our Favorite Chocolate Chips. We almost always reach for Guittard chocolate chips (which I buy on sale or stock up on at Target, where I usually find the best price). Their semi-sweet chocolate chips and dark chocolate chips have amazing flavor, simple ingredients, and work like a charm for all kinds of baking projects.

Want To Make Them Dairy-Free? These gluten-free double chocolate chip cookies CAN be made dairy-free by swapping the regular butter for vegan butter sticks (like Earth balance buttery sticks) and using dairy-free milk and dairy-free chocolate chips, like Enjoy Life or Toll House Allergy-Friendly chocolate chips. Easy-peasy!

Make Them Extra Pretty. For bakery-worthy cookies, I usually add a few extra chocolate chips on top of the cookies right after they come out of the oven. You could also sprinkle them with flaky sea salt for some extra polish. As for a perfectly round shape, follow my tips in the recipe card about coaxing the cookies into perfect circles with a cookie cutter when they come out of the oven.

Mix Up The Chips! For easy variations, try mixing up the chocolate chips. Swap out the semisweet or dark chocolate chips for white chocolate chips, chocolate chunks, milk chocolate chips, or even peanut butter chips.

🌟 Leave a star review below when you try our Gluten-Free Chocolate Chocolate Chip Cookies recipe! We can’t wait to hear what you think!

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