Description
Made with a chocolate cookie base, and plenty of chocolate chips, these gluten-free double-chocolate chip cookies are made for chocolate lovers!
Ingredients
Scale
- 2 1/4 cups (270 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
- 1 cup (96 grams) unsweetened natural cocoa powder (not Dutch processed)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (16 Tbsp/2 sticks) butter, softened to room temperature
- 1 cup (200 grams) sugar
- 1 cup (200 grams) light brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (60ml) milk
- 1 1/2 cups (9 oz./255 grams) semisweet or dark chocolate chips
- Extra 1/2 cup (3 oz./85 grams) chocolate chip cookies, to decorate with
Instructions
- Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Then, line two cookie sheets with parchment paper.
- 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.
- Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until smooth, light, and fluffy.
- 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.
- 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).
- Mix In Chocolate Chips. Pour in the chocolate chips and mix until just combined. The dough will be sticky, like thick brownie batter.
- 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 in my palms 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)
- 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!), fill in any gaps on the surface with some extra chocolate chips, 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.
Notes
Ingredient Notes:
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure gluten-free flour for these cookies. If you use another brand, make sure it contains xanthan gum so the cookies turn out properly!
- Metric Works Best! Using an inexpensive kitchen scale tis THE most accurate way to measure your ingredients for these gluten-free cookies. If you don’t have one, make sure to use the scoop and level method to spoon flour INTO the measuring cups rathe than measuring WITH the measuring cup (which packs to much flour into the cookie dough.)
- Cocoa Powder. We recommend natural cocoa powder (like Hershey’s or Ghirardelli) instead of Dutch process cocoa for this recipe.
Tricks For Pretty Cookies:
- Smooth the dough balls in your palms a bit before adding them to the baking sheet.
- Tuck a few extra chocolate chips into the balls as you smooth them
- Fill in any open spaces on the tops of the baked cookies with a few extra chocolate chips as they come out of the oven.
- Right after the cookies come out of the oven, you can shape them into perfect circles with a large round cookie cutter, glass, or even the back of a spoon.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
