Gluten-Free Triple Chocolate Chip Cookies
Soft, chewy chocolate cookies loaded with THREE kinds of chocolate chips! It's the ultimate cookie for chocolate lovers!
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Servings: 20 -22 Cookies
Equipment
Ingredients
- 2 ¼ cups Gluten-Free Measure-For-Measure Flour, Weighed or Scooped and Leveled (270 grams)
- 1 cup Natural Unsweetened Cocoa Powder (NOT Dutch Processed) (96 grams)
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 cup Butter, Softened (223 grams/2 sticks)
- 1 cup Granulated Sugar (200 grams)
- 1 cup Light Brown Sugar (200 grams)
- 2 Large Eggs, room temperature
- 1 ½ teaspoons Vanilla Extract
- 2-3 Tablespoons Milk
- ½ cup Dark Chocolate Chips (3 oz/85 grams)
- ½ cup White Chocolate Chips (3 oz/85 grams)
- ½ cup Semisweet Chocolate Chips or Milk Chocolate Chips (3 oz/85 grams)
- ½ cup Extra chocolate chips, for decorating (I use 1 oz of each kind of chocolate chips for this)
Instructions
- Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, 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 1/2 cup dark chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup semi-sweet chocolate chips (or milk chocolate chips) and mix until just combined. The dough will be a bit 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, if needed (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 so you don't put cool dough on a hot baking sheet.
- Serve & Store. Enjoy cooled cookies right away and store leftover cookies in an airtight container at room temperature 2-3 days or freeze up to 2 months.
Notes
- Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for taste texture here. If you use another 1:1 brand, make sure it contains xanthan gum, or the cookies won't turn out properly. I do not recommend trying to substitute almond flour, coconut flour, or oat flour into this recipe.
- Cocoa Powder. Make sure to use regular, natural cocoa powder (like Hershey's or Ghirardelli) rather than Dutch-processed cocoa for this recipe.
- Milk. The milk helps maintain the soft, chewy texture of the cookies and also helps with spread. If you find your cookies aren't spreading properly (usually a sign of too much flour!), you can add a little more milk to the cookie dough, as needed.
Video
Find the recipe:
sweetsandthankyou.com/triple-chocolate-chip-cookies/