Double Chocolate Chip Cookies
Fudgy and soft gluten free double chocolate chip cookies. These cookies melt in your mouth and are absolutely divine!
For the full recipe click here!
The gluten-free double chocolate chip cookies are fudgy, chewy, and easy to make. The cookies literally melt in your mouth and taste divine! Everyone who tried these cookies said they were too good to be true.
What makes these cookies great is the use of Dark Chocolate. It makes the gluten-free double chocolate chip cookies moist and fudgy.
THE SECRET TO FUDGY GLUTEN-FREE CHOCOLATE CHIP COOKIES
Baking is a science, and therefore all ingredients play a significant role in how the final product turns out. When testing this recipe, I have tried several different ingredients and methods until I was finally satisfied with the outcome. Here are a few ingredients that make these gluten-free chocolate cookies fudgy and delicious!
- Dark Chocolate
- Gluten-Free Flour Mix
- Cocoa Powder
- Brown Sugar
Double Chocolate Chip Cookies
- 1 cups of 70% Dark Chocolate
- ⅓ cups of White Rice Flour
- 3 ½ tbsp of Tapioca Flour
- 2 tbsp of Brown Rice Flour
- ¼ teaspoon of Xanthan Gum
- ¼ cups of Cocoa Powder
- 1 ½ teaspoon of Baking Powder
- ½ teaspoon of Salt
- ⅓ cups of Unsalted Butter at Room Temperature
- ½ cups of Light / Dark Brown Sugar
- ½ cups of Granulated White Sugar
- 2 Large Eggs
- 1 teaspoon of Vanilla Extract
- ¾ cups of Semi-Sweet Gluten-Free Chocolate Chips
- Add the dark chocolate to a microwave-safe bowl and melt the chocolate using a microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted and no lumps remain. Cover the bowl with plastic wrap and let the chocolate slightly cool.
- Meanwhile, add the white rice flour, tapioca flour, brown rice flour, xanthan gum, cocoa powder, baking powder, and salt to a bowl and whisk together until combined.
- Then, in a separate bowl, add the unsalted butter, brown sugar, and granulated sugar and beat, at medium-high speed, using a handheld mixer or standalone mixer fitted with the paddle attached until light and fluffy (2-3 minutes). Next, add the eggs and vanilla extract and beat until creamy (1-2 minutes). Now pour the melted chocolate and beat until combined (1-2 minutes).
- Afterward, add the flour mixture and beat until combined (1-2 minutes). Then add the chocolate chips and mix them into the cookie dough using a spatula.
- Transfer the cookie dough to the fridge and let it chill for 30 minutes.
- Preheat the oven to 180°C (356°F) while the cookie dough chills.
- Roll a 1 ½ tablespoon of cookie dough into a ball and place each ball on a baking tray aligned with parchment paper at least 6 cm (~2.5 inches) apart. Bake the cookies for 10-12 minutes or until the edges are set.
- Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
While I really appreciate this being a GF recipe because I am GF, things become quite expensive when you have to buy all the ingredients such as some of those in this recipe! Could a gluten free flour be used instead?