Gluten Free Chocolate Cookies
User Reviews
5
Gluten Free Chocolate Cookies
Description
This recipe creates thick and chewy chocolate cookies using gluten-free flour and dark cocoa powder, delivering a robust chocolate experience. Cold butter is beaten with sugars to form a smooth base, then eggs and vanilla are incorporated. The dry ingredients including flour, baking soda, and tapioca flour add structure. Folding in dark chocolate chips adds texture and extra chocolate bursts. The dough is scooped in large portions, yielding cookies with a soft, tender center and slightly crisp edges after a short bake at 400°F.
The cookies’ texture balances chewiness and firmness, ideal for chocolate enthusiasts who prefer thicker cookies. Optional sea salt on top enhances the chocolate’s flavors by adding a subtle savory note.
These cookies store well at room temperature for a few days or can be refrigerated for a firmer bite. They also freeze effectively, making them practical for making ahead or gifting.
Ingredients
- 1 cup butter cute into small cubes, cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour gluten free 1 to 1
- 1 tsp tapioca flour or cornstarch
- ½ cup dark cocoa powder
- 1 tsp baking soda
- 1 cup dark chocolate chips
- salt optional garnish, sea salt
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a stand mixer, beat cubes of cold butter, granulated sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla extract. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips and sea salt. Stir until a thick dough forms.
- Fold in dark chocolate chips.
- Use a large ice cream scoop to scoop large balls of dough onto lined baking pan. Mine were about 4 to 5 ounces in size each. Spread at least 2 inches apart on pan.
- Bake for 10 to 12 minutes or until middles of cookies are just barely set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack. Garnish with sea salt if desired.
Notes
- Use cold butter cut into small cubes to help create the right dough texture.
- Cream the butter and sugars thoroughly until no clumps remain for a consistent dough.
- Dark cocoa powder offers a richer chocolate flavor preferred for this recipe.
- The dough will be very thick, so use an ice cream scoop or large spoon to portion cookies evenly.
- Bake until cookies are just set in the center to maintain a soft interior.
- Store cookies covered at room temperature up to 3 days or refrigerate for up to 7 days for a firmer texture.
- Cookies can be frozen for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 259mg | 11% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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