Is it a cookie or is it a cake? It’s like 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 🙂
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 22 and 19).
My chocolate chip cookie recipe comes from Marcel’s Death by Chocolate Cookies 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!
How I Made These Gluten Free
- Kept the amount of flour the same, just subbed Kim’s gluten free flour blend.
- Increased the sour cream to 3/4 cup because gluten free flours tend to soak up as much moisture as possible. Since there is no liquid in this recipe, the moisture comes from the sour cream.
- Let the batter sit for about 20 minutes before filling mini loaf pans and baking. This ensures that all the flour will have soaked up all the moisture it’s going to.
- Baked them for a little longer than the recipe recommended.
These gluten free chocolate chunk cookies are so good, but so easy that you’ll have your family thinking you slaved all day making them.
Gluten Free Chocolate Chunk Cookie Cakes
- 1/2 pound (2 sticks) butter, at room temperature (plus 1 tbsp melted)
- 2 cups (280 g) Kim’s gluten free flour blend
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup ( 200 g) tightly packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 tbsp pure vanilla extract
- 12 ounces semi-sweet baking chocolate, chopped into small chunks
- Preheat oven to 350 degrees. Lightly coat each petite loaf pan with the melted butter and dust with gluten free flour blend. Shake out excess flour.
- 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 bowl of electric mixer fitted with paddle attachment. 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. Then add the sour cream and vanilla.
- Remove the bowl from the mixer and add the chocolate chunks. Use a rubber spatula to finish mixing the batter until thoroughly combined. Let the batter sit for about 20 minutes.
- Using a large scoop (or large spoon) portion about 3-4 tablespoons of batter into each loaf pan (depending on how big or small your loaf pans are). 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.
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Adapted from Marcel Desaulniers’ Death By Chocolate Cakes