Irresistible Gluten-Free Double Chocolate Chip Cookies: A Dream for Every Chocolate Lover!

Indulge your deepest chocolate cravings with these incredible Gluten-Free Double Chocolate Chip Cookies! Crafted for the ultimate chocolate aficionado, each bite delivers a rich, soft, and chewy chocolate cookie base generously studded with an abundance of luscious chocolate chips. This isn’t just a cookie; it’s a decadent experience, offering a double dose of pure chocolate bliss in every single mouthful.

When it comes to chocolate, we believe that more is always, unequivocally, more. That philosophy is baked right into these magnificent cookies. Imagine a perfectly tender, incredibly chewy chocolate cookie that melts in your mouth, then multiply that joy with a shower of gooey chocolate chips throughout. Whether you’re celebrating a special occasion like Valentine’s Day, looking for the perfect treat for a holiday gift exchange, or simply craving something extraordinary on a cozy weekend, this easy-to-follow recipe promises to deliver unparalleled satisfaction. Get ready to bake the ultimate gluten-free cookie that will impress everyone!

Ready to embark on this chocolatey adventure? Here’s what you’ll need to create these show-stopping gluten-free chocolate chocolate chip cookies…

Essential Ingredients for Your Gluten-Free Chocolate Cookies

Crafting the perfect gluten-free cookie begins with selecting the right ingredients. Each component plays a vital role in achieving that desirable texture, rich flavor, and overall delightful experience. Here’s a closer look at what makes these double chocolate chip cookies so special:

• Gluten-Free Measure-for-Measure Flour: For simplicity and consistent results, we highly recommend a high-quality gluten-free measure-for-measure flour blend. Our top choice is the King Arthur Gluten-Free Measure for Measure Flour, known for its superior texture and neutral taste that won’t leave any undesirable aftertastes. When using any gluten-free blend, ensure it explicitly states it contains xanthan gum, which is crucial for binding and providing structure to gluten-free baked goods. If your chosen blend doesn’t include it, you may need to add a small amount (typically 1/4 to 1/2 teaspoon per cup of flour). Accurate measurement is key in gluten-free baking; always use the scoop and level method rather than scooping directly with your measuring cup, which can compact the flour and lead to dry, dense cookies.
• Unsweetened Cocoa Powder: To infuse these cookies with an intensely deep chocolate flavor, we utilize unsweetened natural cocoa powder. This type of cocoa powder has a slightly acidic pH, which reacts beautifully with baking soda to give your cookies a perfect rise and chewy texture. Through extensive testing, we found that natural cocoa powder consistently outperformed Dutch-processed cocoa powder in terms of flavor depth and overall cookie appeal for this specific recipe. Avoid Dutch-processed cocoa unless specifically called for, as it behaves differently in recipes.
• Baking Soda & Salt: These humble yet powerful leavening agents are essential. Baking soda, when combined with the natural cocoa powder’s acidity, helps the cookies spread and puff to perfection, creating those desirable soft centers and slightly crisp edges. A touch of kosher salt is vital for balancing the sweetness and enhancing the rich chocolate notes, making the flavors truly pop.
• Softened Butter: The temperature of your butter is paramount for achieving the ideal cookie texture. It should be softened to room temperature, meaning it yields easily to a gentle finger press but isn’t shiny or greasy. Over-softened butter can lead to cookies that spread too much, while cold butter will not cream properly with the sugars, resulting in a dense, crumbly texture. This precise temperature ensures proper creaming, incorporating air for a light and fluffy dough.
• Granulated Sugar & Light Brown Sugar: This dynamic duo of sugars contributes to both the flavor and texture of the cookies. Granulated sugar provides crispness and helps with spread, while light brown sugar, with its molasses content, adds moisture, chewiness, and a subtle caramel note. This specific combination results in cookies that are delightfully soft and fudgy in the center, a texture that’s absolutely irresistible.
• Room Temperature Eggs: Just like butter, room temperature eggs are crucial. They emulsify better with the creamed butter and sugar, creating a smoother, more uniform dough. Cold eggs can cause the butter to seize up, leading to a lumpy mixture and an inconsistent final product. If you’re short on time, use this quick trick to bring your eggs to temperature efficiently.
• Plenty Of Vanilla Extract: Don’t underestimate the power of vanilla! A generous amount of pure vanilla extract doesn’t just add its own wonderful aroma; it significantly amplifies and deepens the rich chocolate flavor in these cookies, creating a more complex and satisfying taste profile. It’s a non-negotiable ingredient for any truly great chocolate cookie.
• A Little Milk: A small splash of milk is a secret ingredient that contributes to the perfect dough consistency and a gorgeous, slightly glossy appearance for your baked cookies. You can use any type of milk you prefer – dairy milk works beautifully, as do unsweetened dairy-free alternatives like almond milk. Just ensure it’s unflavored and unsweetened.
• Chocolate Chips: Our second glorious layer of chocolate comes from a generous quantity of chocolate chips. We recommend using high-quality semisweet or dark chocolate chips to complement the cocoa powder base. The recipe calls for plenty, ensuring that every single bite is packed with gooey, melted chocolate goodness. Feel free to use your favorite brand or type, as long as they are gluten-free.

WE LOVE THESE KITCHEN ESSENTIALS!

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Below are some of our favorite baking tools and ingredients that help make these cookies perfect every time:

• King Arthur Gluten-Free Measure for Measure Flour
• Unsweetened Natural Cocoa Powder
• Parchment Paper
• Large Cookie Scoop (3 Tablespoon)
• Round Cookie Cutters for Shaping
• High-quality Semi-Sweet Chocolate Chips
• Kitchen Scale for Accurate Measuring

How to Bake Perfect Gluten-Free Double Chocolate Chip Cookies: Step-by-Step Guide

For precise ingredient measurements, a printable version of this recipe, and extra tips, please refer to the full recipe card located at the bottom of this article.

1. Prepare Your Oven & Baking Sheets: Begin by preheating your oven to a precise 350 degrees Fahrenheit (175°C). This ensures the oven is at the correct temperature when the cookies go in, promoting even baking. Line two large cookie sheets with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze, ensuring your cookies slide off easily.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together your gluten-free flour blend, unsweetened cocoa powder, baking soda, and salt. Whisking thoroughly ensures all dry ingredients are evenly distributed, preventing pockets of unmixed leavening agents or salt. Set this mixture aside for later.
3. Cream Butter & Sugars: In the bowl of a stand mixer fitted with a paddle attachment (or using a large mixing bowl and a reliable hand mixer), combine the softened butter, granulated sugar, and light brown sugar. Cream these ingredients together on medium speed for 2-3 minutes. The mixture should transform into a light, fluffy, and smooth consistency, indicating that air has been properly incorporated, which is vital for cookie texture.
4. Incorporate Eggs & Vanilla: Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl, ensuring everything is well combined. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated before adding the next. This allows each egg to integrate properly. Finally, stir in the vanilla extract until just combined. The vanilla enhances the deep chocolate notes.
5. Gradually Add Dry Ingredients & Milk: With the mixer on low speed, gradually add about half of your dry ingredient mixture to the wet ingredients. Mix until it’s almost fully combined, with just a few streaks of flour remaining. Pour in the milk and mix for just a few seconds until mostly blended. Then, add the remaining dry ingredients and continue mixing on low speed until the dough is *almost* fully combined, leaving only a tiny bit of dry powder visible. Be careful not to overmix, as this can develop the gluten in regular flour (not an issue here) and still lead to tougher cookies even with GF flour.
6. Fold In Chocolate Chips: Gently fold in the chocolate chips until they are just evenly distributed throughout the dough. Avoid overmixing once the chocolate chips are added. The resulting cookie dough will be quite thick and sticky, much like a rich brownie batter – this is perfectly normal and desired for a fudgy cookie.
7. Scoop & Bake to Perfection: Using a large cookie scoop (approximately 3 Tablespoons per cookie), scoop six cookie dough balls onto each prepared baking sheet, spacing them well apart. For the most aesthetically pleasing cookies, gently roll each scoop of dough between your palms to smooth them into perfect spheres before placing them on the sheet. Bake the cookies for 9-11 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone and soft. (We find 9.5 minutes is often the sweet spot for a perfectly chewy interior).
8. Shape & Cool for Bakery-Style Results: As soon as the cookies emerge from the oven, while they are still warm and pliable, use a large round cookie cutter (or the rim of a glass) slightly larger than your cookies to gently “coax” them into perfectly round shapes. Swirl the cutter around the cookie to gently reform any uneven edges – this trick gives them a professional, bakery-worthy appearance! If desired, gently press a few extra chocolate chips onto the tops of the warm cookies to make them look even more appealing. Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Repeat the baking and shaping process with the remaining dough, alternating between your two cookie sheets for best results.
9. Serve & Store: These cookies are incredibly delicious served warm, with the chocolate chips still gooey and melted. Any leftover cookies can be stored in an airtight container at room temperature for 2-3 days, where they will remain wonderfully soft. For longer storage, freeze them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked experience.

FAQs & Expert Tricks for the Best Gluten-Free Chocolate Cookies

How can I make my cookies look extra pretty and professional? For that coveted bakery-worthy look, we have a few simple tricks. After the cookies come out of the oven, while they are still warm and soft, gently press a few extra chocolate chips onto their tops. This creates a beautiful, melted chocolate sheen. You can also sprinkle them with a pinch of flaky sea salt for a gourmet touch that enhances the chocolate flavor. As for achieving perfectly round shapes, follow the tip in our recipe card: use a large round cookie cutter or the rim of a glass to gently swirl around the freshly baked cookies to tidy up their edges. This quick step makes all the difference in presentation!

What are your favorite chocolate chips to use? We are passionate about quality chocolate! Our go-to choice almost always involves Guittard chocolate chips. Their semi-sweet chocolate chips and dark chocolate chips consistently deliver incredible flavor and melt beautifully. They are made with simple, high-quality ingredients and perform perfectly in all our baking projects, including these gluten-free double chocolate cookies.

Is metric measurement truly better for baking? Absolutely! Using an inexpensive kitchen scale to measure your ingredients in grams (metric) is hands-down the most accurate way to bake, especially with gluten-free flours. Flour, in particular, can vary greatly in density depending on how it’s packed. If you don’t have a kitchen scale, make sure to use the “scoop and level” method: gently spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Never pack flour into the measuring cup or scoop directly from the bag, as this can add significantly more flour than needed, resulting in dry, dense cookies.

Can I make these gluten-free cookies dairy-free? Yes, these decadent gluten-free double chocolate chip cookies are wonderfully adaptable for dairy-free diets! Simply swap the regular butter for a high-quality vegan butter stick (brands like Miyoko’s Kitchen or Earth Balance Buttery Sticks work exceptionally well). Ensure you also use dairy-free milk (such as unsweetened almond milk, soy milk, or oat milk) and dairy-free chocolate chips. Many brands now offer excellent dairy-free chocolate chips, including Enjoy Life or Toll House Allergy-Friendly chocolate chips. With these simple substitutions, you can enjoy all the chocolatey goodness without dairy.

Are there any fun variations for the chocolate chips? Absolutely! Don’t hesitate to get creative with your chocolate chips. While semi-sweet or dark chocolate chips are classic, you can easily experiment with other varieties. Try swapping them for creamy white chocolate chips for a striking contrast, rich chocolate chunks for bigger pockets of melted chocolate, sweet milk chocolate chips for a milder flavor, or even peanut butter chips for a delightful nutty twist. You could also combine a couple of different types of chips for a multi-layered chocolate experience!

Can I freeze the baked cookies? Yes, these cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months. To enjoy, simply thaw at room temperature or warm briefly in the microwave for that fresh-baked warmth.

What’s the best way to ensure uniform cookie size? For consistent baking and a professional appearance, using a cookie scoop is highly recommended. A 3-tablespoon cookie scoop ensures each cookie is the same size, meaning they will bake evenly and finish at the same time. This also helps with portion control and a neat presentation.

Print Recipe

Gluten-Free Chocolate Chocolate Chip Cookies

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5 Stars from 1 review

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

Print Recipe

Description

Made with a rich chocolate cookie base and an abundance of chocolate chips, these gluten-free double-chocolate chip cookies are a true delight for all chocolate lovers!

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Ingredients

• 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) granulated sugar
• 1 cup (200 grams) light brown sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup (60ml) milk (dairy or unsweetened dairy-free)
• 1 1/2 cups (9 oz./255 grams) semisweet or dark chocolate chips
• Extra 1/2 cup (3 oz./85 grams) chocolate chips, for decorating (optional)

Cook Mode

Prevent your screen from going dark while cooking.

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Instructions

1. Preheat The Oven & Prep Your Pans. Preheat oven to 350°F (175°C). 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 well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine softened butter, brown sugar, and granulated sugar. Cream for 2-3 minutes, until smooth, light, and fluffy.
4. Add Eggs & Vanilla. Scrape down the edges of the bowl. Add eggs one at a time, beating to combine fully before adding the next. Stir in vanilla extract until just blended.
5. Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients gradually, mixing 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 (a little powder left is fine).
6. Mix In Chocolate Chips. Pour in the chocolate chips and mix until just combined. The dough will be sticky, similar to thick brownie batter.
7. Scoop & Bake. Use a large cookie scoop (3 Tablespoon size) to portion 6 cookie dough balls onto a prepared baking sheet. (For best presentation, roll them smooth in your palms first). Bake cookies for 9-11 minutes, or until edges are set and centers look slightly underdone. (Bake time may vary; try 9.5 minutes for a chewy cookie.)
8. Shape & Cool. Immediately after baking, use a large round cookie cutter (or glass rim) to gently shape cookies into perfect circles. You can also press a few extra chocolate chips onto the tops of warm cookies. Cool for 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat with remaining dough, alternating cookie sheets.

Notes

Ingredient Notes:

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure gluten-free flour for these cookies due to its consistent performance and excellent texture. If using another brand, ensure it contains xanthan gum for proper cookie structure.
• Metric Works Best! For ultimate accuracy, measuring ingredients with a kitchen scale is ideal. If measuring by volume, always use the “scoop and level” method for flour to avoid over-measuring, which can lead to dry cookies.
• Cocoa Powder. For this recipe, natural unsweetened cocoa powder (like Hershey’s or Ghirardelli) is recommended over Dutch-processed cocoa, as it reacts correctly with the baking soda and delivers a more vibrant chocolate flavor.

Tricks For Beautiful Cookies:

• Smooth the scooped dough balls in your palms slightly before placing them on the baking sheet for a more uniform shape.
• Gently press a few extra chocolate chips onto the tops of the cookie dough balls before baking, or onto the baked cookies immediately after they come out of the oven, to enhance their visual appeal.
• As soon as the cookies are out of the oven, use a large round cookie cutter, a glass, or the back of a spoon to gently swirl around each cookie. This helps to perfect their round shape while they are still warm and pliable.

• Prep Time:
  20 minutes
• Cook Time:
  40 minutes
• Category:
  Cookies, Dessert
• Method:
  Oven Baking
• Cuisine:
  American