Gluten-Free Double Chocolate Chip Cookies
These are the best gluten-free chocolate, chocolate chip cookies! Just crisp edges, a soft and chewy center, packed with chocolate chips and a sprinkle of flaky sea salt for the best finishing touch.
Servings: 16 cookies
Ingredients
- 1 cup + 1 tablespoon gluten-free all purpose flour we use GFJules – affiliate link
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup + 1 tablespoon unsweetened cocoa powder we used Hershey's cocoa amazon affiliate link
- ½ cup salted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 cup dark or semi-sweet chocolate chips* these get mixed in batter
- ½ cup dark chocolate chips or chocolate chunks* these get pressed on top
- large flaky sea salt for sprinkling on cookies we use Maldon salt (amazon affiliate link)
Instructions
- Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
- In a small bowl combine flour, cocoa powder, baking soda and salt and combine well with a whisk or pastry cutter. Set aside.
- In a large mixing bowl, use a stand or hand mixer to cream butter and sugars until well combined (and creamy!).
- Add egg and mix to combine. Then add vanilla and mix to combine.
- Add flour mix to the wet ingredients and mix to combine. (do not over mix)
- Add 1 cup chocolate chips and mix to just combine. Cover the bowl with plastic wrap and let the batter chill 10 minutes in the refrigerator. (It doesn't need long -- you're just making the batter a bit firmer to easily roll into balls)
- Roll into 16 balls and place on 2 baking sheets about 2 inches apart. (I make 8 cookies per baking sheet)
- Bake 8 minutes. Take out of the oven and quickly press dark chocolate chips into cookies, flattening them with your hand in the process.(be careful the pan will be hot!) Bake additional 2 minutes and take out of the oven. Edges will be set and just starting to get crisp, center may not look done. It will continue to set and bake on the baking sheet while it cools. Sprinkle with flaky sea salt while still hot.
- Let sit on the baking tray for 15 minutes (this is important for them to set), then remove them to a baking tray to let cool completely. Enjoy!
- Store in an air tight container at room temperature for 3 days. Or Freeze for up to 3 months.
Notes
* For maximum layers of chocolate flavor, I recommend using two different types of dark and/or semi-sweet chocolate chips but if you only have one, that's fine! Just use one brand for the entire quantity of chips.
These are some of the brands of gluten-free chips we love ( amazon affiliate links).
Guittard --"free from" peanuts, tree nuts and gluten.
Enjoy Life "free from" 14 allergens
Nestle Toll House nearly all their chips are labeled gluten-free.(not relevant to this recipe but celiac friends, Nestle butterscotch chips are not gluten-free)
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Made these today! They are delicious! Plus they look amazing! Thanks for this delicious easy recipe!
Happy you love them! Thank you!!
Oh I love these! What a great recipe. I shared them with a friend and she enjoyed them as much as I did too. The texture, and the chocolate flavor made these such a nice treat! Time to make a second batch.
So happy you both loved them! Thank you!