Gluten Free Double Chocolate Chip Cookies

Name: Gluten Free Double Chocolate Chip Cookies
Prep time: 7 min
Cook time: 18 min
Total time: 1465 min
Ingredients: 1 cup (140g) Kim's gluten free all purpose flour blend; ¾ cup (75g) Dutch-process cocoa powder; ¾ tsp kosher salt; ½ tsp baking powder; ½ tsp baking soda; 10 tbsp (141g) butter, at room temperature; ¾ cup (150g) dark brown sugar; ⅔ cup (133g) granulated sugar; 1 large egg, at room temperature; 2 tsp vanilla extract; 1 cup (150g) semi-sweet chocolate discs/callets ((chips may be substituted)); 1 cup (150g) milk chocolate discs/callets ((chips may be substituted)); Maldon flake salt for sprinkling, optional

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For the serious chocolate lovers, these Gluten Free Double Chocolate Chip Cookies are every bit as gooey and decadent as you would imagine.

double chocolate cookies on white parchment paper.

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There is no shortage of chocolate love here in this family. At least between me, my husband, and my son. My daughter actually could take it or leave it (what?!?!), but the rest of us are full-on chocolate fiends. So these extra large double chocolate chip cookies didn't last long in this house.

With a crunchy exterior and chewy center, they hit every single chocolate craving you could possibly have. They're super easy to throw together, but the wait time is almost excruciating, yet essential to getting the right texture. The dough takes about 7 minutes to make and then it goes into the fridge for an overnight rest. This hydrates the flour and yields better baked cookies.

Ingredients for double chocolate cookies

double chocolate cookie ingredients measured out and labeled.

Kim's gluten free all purpose flour blend — a store bought blend may be substituted, but please note this recipe hasn't been tested with one. All blends are different, so it's best to use what is recommended in the recipe.
Dutch process cocoa powder — this is essential to get that deep, dark color and flavor.
Semi-sweet and milk chocolate chunks/discs — you can use chips, but here I'm using Callebaut callets, which are high quality chocolates in the form of small discs. They look similar to chocolate chips, but don't perform the same. If you don't want to splurge on Callebaut callets, use real chopped chocolate bars. I like the contrast of using a little milk chocolate in these cookies. It balances out the richness of the cocoa and dark chocolate.
Dark brown and granulated sugar — a combination of both gives crispy edges with a chewy chenter.

Here's how to make these decadent cookies

whisking cocoa powder with regular powder.

Step 1: Whisk or sift together all the dry ingredients; set aside.

white stand mixer creaming together butter and sugar.

Step 2: Cream together butter and sugars for 5 minutes, until light and fluffy.

pouring vanilla into glass mixing bowl of white stand mixer.

Step 3: Add egg and vanilla and mix until incorporated.

adding cocoa powder into glass mixing bowl.

Step 4: Add dry ingredients in two additions, pulsing on low until well combined.

adding dark and milk chocolate chips to batter in glass mixing bowl.

Step 5: Pour all but about ¼ cup of chocolate discs/chips into dough.

pouring dark and milk chocolate chips on top of rectangle of chocolate dough.

Step 6: Dump dough onto piece of plastic wrap and add remaining discs/chips on top.

rectangle of chocolate dough wrapped in plastic wrap.

Step 7: Flatten dough into one-inch thick rectangle; wrap and refrigerate for 24 hours.

chocolate cookie dough cut into 6 equal pieces on plastic wrap.

Step 8: Cut dough into 6 large, equally-sized pieces.

chocolate cookie dough rolled into large balls and placed on parchment-lined baking sheet.

Step 9: Roll into large balls, placing only 3 cookies on one large baking sheet, well spaced.

sprinkling baked chocolate cookies with flake salt.

Step 10: Bake at 350F for 18 minutes, or until slightly underbaked in the middle and set around the edges. Immediately sprinkle with flake salt, if desired.

Double chocolate cookies FAQs

Is it necessary to refrigerate double chocolate cookie dough for 24 hours?

For best results, you should refrigerate the dough for at least 24 hours. This allows the flours to fully hydrate and makes the finished cookies much more fudgy.

Can I use chocolate chips instead of chocolate callets in double chocolate cookies?

Yes! You can use good-quality chocolate chips in place of the Callebaut chocolate callets.

Do I need a stand mixer to make double chocolate cookies?

No, a stand mixer is not necessary, but is a convenience, especially for creaming the butter and sugars for 5 minutes. A handheld mixer is sufficient, however.

More gluten free chocolate goodies

several jumbo double chocolate cookies on white parchment paper.

Gluten Free Double Chocolate Chip Cookies

Kim

For the serious chocolate lovers, these Gluten Free Double Chocolate Chip Cookies are every bit as gooey and decadent as you would imagine.

Print Recipe Pin Recipe

Prep Time 7

Cook Time 18

Chilling Time 1

Total Time 1 25

Course Dessert

Cuisine American

Servings jumbo cookies

Ingredients

1 cup (140g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
¾ cup (75g) Dutch-process cocoa powder
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
10 tbsp (141g) butter, at room temperature
¾ cup (150g) dark brown sugar
⅔ cup (133g) granulated sugar
1 large egg, at room temperature
2 teaspoon vanilla extract
1 cup (150g) semi-sweet chocolate discs/callets (chips may be substituted)
1 cup (150g) milk chocolate discs/callets (chips may be substituted)
Maldon flake salt for sprinkling, optional

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Instructions

Whisk together dry ingredients in a medium bowl and set aside.
In a large bowl, beat butter and both sugars on medium to medium-high for 5 minutes, until very light and fluffy. Add egg and vanilla extract and continue mixing just until incorporated.
Add dry ingredients in two batches, mixing until each is well combined.
Add all but about ¼th of the chocolate callets/discs/chips.
Dump dough out onto a large sheet of plastic wrap and push it into somewhat of a rectangular shape that's roughly one inch thick. Sprinkle the rest of the chips/discs on top and wrap up tightly in plastic wrap. Refrigerate for 24 hours for best results (this will hydrate all the flours and make the cookies much more fudgy).
The next day, preheat the oven to 350°F and line two baking sheets with parchment paper.
Remove dough from the refrigerator and cut into 6 equally-sized pieces. Mold into a tight round and place 3 dough balls on one baking sheet, several inches apart and staggered.
Bake for 18 minutes, or until cookies are set but still soft in the middle.
While cookies are still hot, sprinkle with flake salt, if desired. Let cool on baking sheets for 10 minutes and then remove to cooling rack to finish cooling.