Gluten-Free Double Chocolate Cookies: Chewy, Sweet, and Perfect Every Time
Indulge in these gluten-free double chocolate cookies that are rich, fudgy, and chewy. Made with a mix of gluten-free flours and cocoa powder, they rival the best gluten-free chocolate chip cookies. These homemade gluten-free double chocolate cookies are easy to make and perfect for chocolate lovers everywhere!
Ingredients
- 1 ½ cups white sugar
- ½ cup cocoa powder
- ¼ cup rice flour
- ¼ cup tapioca flour
- ¼ cup sorghum flour
- ¼ cup chestnut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 4 ounces chocolate chips (melted)
- ½ cup butter
- 1 teaspoon gluten-free vanilla extract
- 2 eggs
- 4 ounces chocolate chips (to fold into the dough)
Instructions
- Preheat the oven: Set your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the dry ingredients: In a large bowl, whisk together the sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum.
- Melt the chocolate: In the top of a double boiler over simmering water, melt butter with 4 ounces of chocolate chips and vanilla extract, stirring frequently to prevent scorching. Remove from heat once melted and smooth.
- Mix the wet and dry: Stir the eggs into the dry ingredients, then gradually add the melted chocolate mixture. Mix until fully incorporated.
- Fold in the chocolate chips: Gently fold 4 ounces of chocolate chips into the batter for those irresistible gooey pockets of chocolate.
- Portion and bake: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes, or until the edges are set and the tops appear slightly cracked.
- Cool the cookies: Allow them to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. This step ensures the cookies maintain their chewy texture.