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Bakery Style Gluten Free Double Chocolate Chip Cookies are easy to make at home. They’re rich in chocolate flavor with chunks of chocolate in every bite.
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Gluten Free Double Chocolate Chip Cookies
One of my husband’s favorite cookies is the Triple Chocolate Peppermint Cookies that I make every year for Christmas. But, since they’re peppermint flavored and sprinkled with bits of candy cane, I only make them in December.
He misses them every other month of the year and patiently (aka not so patiently) waits for me to make them again.
So, I decided to turn those beloved cookies into a more evergreen recipe – Gluten Free Double Chocolate Chunk Cookies which can and should be enjoyed year-round.
This recipe yields a thick, medium-large cookie that’s about 2 ¾ inches in diameter. They’re ever so slightly crisp on the edges and soft and dense in the center.
The center of these cookies shouldn’t be gooey unless that’s what you’re going for and you really under-bake them.
These are basically bites of chocolate heaven and everything a chocolate lover would want in a cookie. Dare I even say, they’re double chocolate chip cookies Subway would be jealous of.
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What are Double Chocolate Chip Cookies?
Double chocolate chip cookies are a chocolate based cookie with chocolate chips mixed into the dough. You might also know them as “chocolate chocolate chip cookies” or “double chocolate cookies”.
Do I have to use Dutch Processed Cocoa Powder?
Yes. Dutch Processed Cocoa Powder works better in this recipe. It has a deeper, richer chocolate flavor.
I tried this recipe with Hershey’s Natural Cocoa Powder and the cookies were drier and lacked in flavor. If you can’t find Dutch Processed Cocoa Powder, Hershey’s Special Dark Cocoa Powder can be subbed.
Can I make these cookies dairy free?
I haven’t tried these with a dairy free sub but plant-based butter sticks like Earth Balance or Country Crock Plant Butter would probably work well. Use “butter” sticks though, not buttery spread, because the buttery spread might make these cookies spread too thin while baking.
Can I make these cookies without eggs?
This recipe calls for one egg. If you need to make these egg-free chocolate cookies, I would suggest replacing the egg in this recipe with a flax egg. A packaged egg-replacer, such as Bob’s Red Mill Egg Replacer, would probably also work well with this recipe.
To make vegan double chocolate chip cookies, you’ll have to use an egg replacement plus a dairy free sub listed above.
What kind of chocolate can I use?
I used semi-sweet chocolate chunks in this double chocolate cookie recipe. Feel free to use chocolate chips or chocolate discs in place of the chocolate chunks.
If you prefer using milk chocolate or dark chocolate in place of the semi-sweet chocolate, that works too!
How to Make Uniformly Shaped Cookies
Use a cookie scoop! For gluten free double chocolate chunk cookies, I use an OXO large cookie scoop and get 18-19 cookies.
Once the cookies are scooped, roll the cookie dough into balls and place them on a cookie sheet. Gently press down on the top of the cookies to make them shaped like little hockey pucks.
When cookie dough is uniformly shaped, you’ll get perfectly shaped cookies that look like they came from a bakery case!
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Key Ingredients for Double Chocolate Chip Cookies
- Dutch Processed Cocoa Powder – I don’t recommend using natural cocoa powder in this recipe. I tested it and it produced a cookie that was much drier and lacked in chocolate flavor. In a pinch, Hershey’s Special Dark Cocoa Powder will work but still doesn’t produce a cookie with as deep of a chocolate flavor. Three brands of Dutch Processed Cocoa Powder I’ve tried and loved are Rodelle Dutch Processed Gourmet Baking Cocoa, Equal Exchange Baking Cocoa (it’s Dutch Processed), and Ghirardelli Unsweetened Dutch Process Cocoa. Guittard Cocoa Rouge Red Dutch Process Cocoa Powder would also be a great choice.
- Melted Butter – I love using melted butter in bakery style cookies. The melted butter incorporates into the gluten free flour well. That combined with a longer chill time makes for gluten free cookies with the perfect texture.
- Chocolate – I use semi-sweet chocolate chunks but you can also use chocolate chips. Just be sure to press a few extra into the tops of the cookies when they come out of the oven for that extra chocolate boost and Instagram-worthy visual appeal.
- Gluten Free Flour – I use my Nightshade Free Gluten Free Flour Blend in this recipe. I LOVE it for cookies, cakes, muffins, etc. It’s a really great baking blend! If you use a 1:1 flour that contains xanthan gum, omit the amount called for in the recipe.
Equipment Needed to MakeGluten Free Cookies
- Stand Mixer or Hand Mixer – you can certainly mix cookie dough by hand, especially since we’re using melted butter but it’s still a tough job and definitely an arm workout. I’ve made cookies once without a mixer and I’ll never do it again 😅
- Large OXO Scoop – this is my favorite scoop for getting big, bakery-style cookies. It holds 3 tablespoons of dough.
- Half Sheet Pans – these are my favorite for baking cookies.
- Silicone Baking Mat – parchment paper can be used instead but I prefer silicone baking mats.
How to Make Double Chocolate Chip Cookies Gluten Free
Step 1. In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
Step 2. Beat together the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until completely combined.
Step 3. Add the egg and vanilla extract then mix to combine and the mixture is smooth and creamy and turns lighter in color. Then scrape down the bowl with a spatula.
Step 4. Add the dry ingredients to sugar mixture and mix on low until all of the dry ingredients are incorporated. Mix in the chocolate chunks/chips.
Step 5. Cover the bowl with plastic wrap and chill the dough for 2 hours.
Step 6. Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.
Step 7. Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a ball then place on the prepared baking mats. Gently press down slightly to flatten the top.
Step 8. Bake for 10-12 minutes. When the cookies come out of the oven, press a few extra pieces of chocolate into the tops of the cookies, if desired.
Step 9. Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.
Tips for Making Gluten Free Cookies
- Don’t over-crowd your pan – I like to bake 6-8 cookies at a time.
- Make sure you cool your cookie sheet completely before baking another batch of cookies on it. Placing cookie dough on a warm baking sheet will make the cookies spread more.
- Cool the cookies on the baking pan. Once the cookies have baked, do not move them from the pan for 10 minutes. Trying to move warm cookies will make them fall apart.
- Correctly measure your flour and cocoa powder using the spoon and sweep method. Download my free printable guide here for an in-depth explanation and step-by-step photos.
- The cookie dough will be on the dry side and will take a little effort to scoop. This is normal!
- If you have a hard time scooping chilled cookie dough, scoop the dough, roll into balls, and press into a “puck” shape right after mixing the dough. Then chill for 2 hours before baking. Note, if you scoop the dough right after mixing before it’s chilled, you will get 15 cookies instead of 18.
Other Gluten Free Cookie Recipes To Try
- Bakery Style Gluten Free Chocolate Chip Cookies
- Gluten Free Chocolate Macadamia Nut Cookies
- Frosted Sugar Cookies (gluten free and dairy free)
- Gluten Free Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
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Gluten Free Double Chocolate Chip Cookies
4.53 from 87 ratings
Bakery Style Gluten Free Double Chocolate Chip Cookies are easy to make at home. They’re rich in chocolate flavor with chunks of chocolate in every bite.
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Additional Time: 2 hours hours
Total Time: 2 hours hours 32 minutes minutes
Servings: 1 1/2 dozen cookies
By: Sharon Lachendro
Print Rate Pin
Ingredients
- 1 ½ cups gluten free flour blend see note 1
- ½ cup Dutch processed cocoa powder
- 3/4 teaspoon xanthan gum omit if your flour blend contains it
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter melted but not hot
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cups chocolate chips or chocolate chunks
Instructions
In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low speed until completely combined.
Add the eggs (one at a time) and vanilla extract then mix to combine and the mixture is smooth and creamy and turns lighter in color. Then scrape down the bowl with a spatula.
Add the dry ingredients to sugar mixture and mix on low until all of the dry ingredients are incorporated. Mix in the chocolate chunks/chips.
Cover the bowl with plastic wrap and chill the dough for 2 hours.
Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.
Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a ball then place on the prepared baking mats. Gently press down slightly to flatten the top.
Bake for 10-12 minutes (see note 3).
When the cookies come out of the oven, press a few extra pieces of chocolate into the tops of the cookies, if desired.
Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.
Notes
- I use my NightshadeFree Gluten Free Flour Blend in this recipe. If you use a blend that contains xanthan gum, omit the amount called for in the recipe.
- Hershey’s Special Dark Cocoa can be subbed for the Dutch Processed Cocoa Powder but I don’t recommend using Natural Cocoa Powder, it will yield a drier cookie with less flavor.
- I like to bake 6 cookies at a time on the center rack for even baking. I bake in batches leaving the dough in the fridge when not in use.
- To freeze the cookie dough, portion your cookie dough out, form into balls, and flatten slightly and press a couple chocolate chips into the dough. Freeze on a sheet pan until completely frozen. Transfer to a freezer bag for storage. Bake the frozen cookie dough for 12-14 minutes.
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Nutrition Information
Serving: 1g | Calories: 207kcal
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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I developed this recipe and first published it on my website What the Fork Food Blog; this Gluten Free Double Chocolate Chip Cookies can also be found on Food Fanatic.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
