Fudgy and soft gluten free double chocolate chip cookies. These cookies melt in your mouth and are absolutely divine!
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: The dark chocolate makes the cookies fudgy and moist. I recommend using 70% dark chocolate when making these cookies otherwise, they might turn out too bitter.
- Gluten-Free Flour Mix: The gluten-free flour mix used for this recipe is white rice flour, tapioca flour, brown rice flour. Using these three flours for cookies always yields a soft texture. However, you can use all-purpose gluten-free flour instead.
- Cocoa Powder: Use high-quality cocoa powder when making this recipe, as the flavor of the cookies depends on it. I used Hershey’s Natural Unsweetened Cocoa Powder.
- Brown Sugar: The brown sugar adds a caramelized flavor to the gluten free double chocolate chip cookies. It also prevents the moisture from escaping when the cookies are in the oven, which helps makes the cookies chewy and moist.
Gluten free double chocolate chip cookies from scratch
Like any chemical reaction, the process is just as important as the ingredients. Hence, the final cookie outcome and texture depend heavily on the process of making these cookies.
Therefore, here is a step-by-step instruction on how to make gluten free double chocolate chip cookies from scratch and consistently achieve the desired results:
- Melt the chocolate: Melt the dark chocolate in the microwave in 30 seconds intervals, stirring after each. It takes me 3 intervals to melt the chocolate completely. Then, set the chocolate aside and let it slightly cool. We do not want the chocolate to be hot when added to the eggs and butter; otherwise, it will cook the eggs and melt the butter.
- Prepare the Dry Ingredients: You first want to sift the white rice flour, tapioca flour, brown rice flour, and cocoa powder. Then mix the white rice flour, tapioca flour, brown rice flour, xanthan gum, cocoa powder, baking powder, and salt. Sifting the ingredients before mixing them ensures no lumps of flour or cocoa powder. This will ensure that the cookies are not dry.
- Prepare the Wet Ingredients: Using a handheld mixer or standalone mixer with the paddle attachment fitted, beat the unsalted butter, brown sugar, and granulated white sugar at medium-high speed until light and fluffy (2-3 minutes). Then, add the eggs and vanilla extract and beat until creamy and combined (1-2 minutes). Afterward, add the melted chocolate and beat until combined (1-2 minutes). Add the dry ingredients and beat at low speed until combined (1-2 minutes). Then, add the chocolate chips and mix them into the dough using a spatula.
- Chill the dough: Cover the dough with plastic wrap and chill it in the fridge for 20-30 minutes.
- Preheat the oven to 180°C (356°F) while the dough is chilling
- Bake the dough: Roll 1 ½ tablespoon of cookie dough into a ball and place it on a baking tray aligned with parchment paper. Place each cookie ball at least 6 cm (~2.5 inches). Bake the cookies for 10-12 minutes or until the edges are set. The center might still be slightly raw, and that is fine. It will further bake while the cookies are cooling down. Let the cookies cool down on the baking tray for 5 minutes before transferring them to a cooling rack. This will help them further bake, and also, you don’t want to break the cookies!
More Chocolate Recipes!
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Kinder Brownies
- Gluten Free Chocolate Peppermint Cupcakes
- Gluten Free Chocolate Pancakes
- Lazy Cake (No-Bake Chocolate Biscuit Cake)
- Gluten-Free Hot Chocolate Mix
- Gluten-Free Chocolate Muffins
- Chocolate Coconut Balls
- Gluten-Free German Chocolate Cupcakes
- Gluten Free Oatmeal Cookies
Gluten Free Double Chocolate Chip Cookies
- 200 grams of 70% Dark Chocolate
- 50 grams of White Rice Flour
- 30 grams of Tapioca Flour
- 20 grams of Brown Rice Flour
- ¼ teaspoon of Xanthan Gum
- 20 grams of Cocoa Powder
- 1 ½ teaspoon of Baking Powder
- ½ teaspoon of Salt
- 80 grams of Unsalted Butter at Room Temperature
- 100 grams of Light / Dark Brown Sugar
- 100 grams of Granulated White Sugar
- 2 Large Eggs
- 1 teaspoon of Vanilla Extract
- 150 grams 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.
- Storage and Freezing: The gluten free chocolate cookies can be stored in an airtight container at room temperature for five days. They can also be stored in the refrigerator for up to a week. To freeze the cookies, wrap each cookie with plastic wrap and freeze it for up to 2 months.
- Tips: Make sure to chill the dough for 30 minutes before baking the cookies. This will prevent the cookies from over-spreading. If you are chilling the dough for longer than 30 minutes, let it sit at room temperature for 10-15 minutes before baking.