clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of gluten-free chocolate chocolate chip cookies on a white background

Gluten-Free Chocolate Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 1 hour
  • Yield: 24 Cookies 1x
  • Diet: Gluten Free


Made with a chocolate cookie base, and plenty of chocolate chips, these gluten-free double-chocolate chip cookies are made for chocolate lovers!


  • 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


  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 (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.
  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 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)
  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!), 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.


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
Recipe Card powered byTasty Recipes