Is it a cookie or a cake? A chocolate chip cookie and a cupcake came together and had a baby! These Gluten Free Chocolate Chunk Cookie Cakes are destined to be a new favorite to add to your baking repertoire 🙂
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I’ve been around since before the days of the Food Network, so when there were cooking shows on TV ages ago, I found every last one of them. Some of the best chefs were on during that time, like Julia Child, Caprial Pence, and my personal favorite, Marcel Desaulniers. Marcel has written several cookbooks, most of them centered around CHOCOLATE!! I have all of those books, and have been baking from them for a long time, since my kids were very young (they’re now 25 and 22).
My gluten free chocolate chip cookie recipe comes from Marcel’s Death by Chocolate Cookies (affiliate link) cookbook. It is the ULTIMATE chocolate chip cookie–thick, chewy, full of chocolate–and it’s a testament to Marcel’s wizardry in the kitchen. I’ve made several of his recipes, and these chocolate chunk cookie cakes are one of my family’s favorites. They’re like a cross between a cupcake and a chocolate chip cookie. I used to put them in my kids’ lunch boxes years ago or bring them to their school for birthdays and other functions. Everyone always loved them.
- Granulated sugar
- Brown sugar
- Kim’s gluten free all purpose flour blend–a store bought blend may be substituted, but hasn’t been tested
- Baking powder
- Sour cream
- Vanilla extract
- Semi-sweet chocolate chunks
How to Make Chocolate Chunk Cookie Cakes
These little cakes start just like any great chocolate chip cookie would–by creaming together butter and sugar. In this case, two kinds of sugar are creamed with the butter for a good 3-5 minutes, or until very light and fluffy. Next, the eggs are added, one at a time, and beaten for 30 seconds after each addition. Then we beat the batter for another 1-2 minutes just to really fluff it up.
After whisking together the flour, baking powder, and salt, slowly add it to the batter, followed by the sour cream. Finally, pour in the vanilla extract and then dump in all the chopped chocolate on low.
Portion out the batter into mini loaf pans (affiliate link) using two spoons (two spoons are easier than a scoop because of the rectangular shape of the loaves). Fill each cavity 3/4 full. Bake at 350 degrees F for 28-30 minutes, or until the cakes spring back when lightly touched. Allow to cool in the pan for 5 minutes before removing cakes to cool completely on a wire rack.
Cookie Cakes FAQs
Yes, they can! I’ve made them using a regular muffin pan, as well as with heart-shaped silicone pans for Valentine’s Day. You’ll need to reduce the baking time by about 5 minutes if making smaller cakes.
Absolutely! A bag of semi-sweet chocolate chips can be substituted in the recipe for the chocolate chunks. You can also switch it up and use another type of chocolate. White chocolate cookie cakes, anyone? Peanut butter? Be creative and add different flavors and even nuts!!
If you can keep little hands from grabbing every last one, they’ll last about 4 days in a well-sealed container, but can also be frozen individually wrapped for up to 3 months.
I love when my cookie cakes are warm so the chocolate is all melty and gooey! To reheat them, simply place them in the microwave for 15-20 seconds or until just warm. Mmmm, mmmm, good!!
These little gluten free chocolate chunk cookie cakes are just the thing to add your kids’ lunchboxes for back to school. But you don’t have to be limited to making them for your little ones. Adults love them, too!
Gluten Free Chocolate Chunk Cookie Cakes
- 2 cups (280 g) Kim’s gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks or 226 g) butter, at room temperature
- 1 cup (200 g) tightly packed light brown sugar
- ¾ cup (150 g) granulated sugar
- 3 large eggs, at room temperature
- ¾ cup (180 g) sour cream, at room temperature
- 1 tbsp pure vanilla extract
- 12 ounces (340 g) semi-sweet chocolate, chopped into small chunks (or chocolate chips)
- Preheat oven to 350° F. Spray mini loaf pans with nonstick cooking spray and set aside.
- In a small bowl, measure or weigh flour, baking powder, and salt. Whisk until combined and set aside.
- Place butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with paddle attachment (or in a large bowl with a handheld mixer). Mix on low speed for about 1 minute, then beat on medium high speed for 3 minutes. Stop and scrape down the sides of the bowl. Continue to beat on medium high speed for another 3 minutes, until light and fluffy. Scrape down sides of bowl again.
- Add 3 eggs, one at a time, beating for about 30 seconds after each addition. Scrape down sides of bowl and beat for an additional 2 minutes on medium high speed.
- Turn the mixer down to low and slowly beat in the flour mixture, followed by the sour cream. Add the vanilla and dump in the chocolate chunks, mixing on low just until barely combined. Finish mixing by hand with spatula.
- Using two large spoons (spoons work better than a scoop as the pans are rectangular) portion batter into each loaf pan, filling each ¾ full. Spread somewhat evenly, but batter will spread out when baking.
- Bake for about 28-30 minutes, or until cakes spring back when lightly touched. Remove cakes from oven and allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
- Serve warm or at room temperature. Keep in air tight container at room temperature for up to 4 days, or individually freeze for up to 3 months.
Did you make this recipe? I’d LOVE to see it!!! Post a picture and tag @letthemeatglutenfreecake on Instagram.
Adapted from Marcel Desaulniers’ Death By Chocolate Cakes