Gluten Free Chocolate Cookies

These gluten free chocolate cookies are a chocolate lover's dream come true. They are soft, and chewy, with a brownie-like texture. While I do love a good bakery style gluten free chocolate chip cookie, and I DO love mine, these Gluten Free Double Chocolate Chunk Cookies may be the new number one in my books.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for Gluten Free Chocolate Cookies with my own GF Flour Blend, Bob's Red Mill, and Cup4Cup. While all 3 flour blends worked perfectly fine in this recipe (they all contain xanthan gum), the cookie made with Cup4Cup did spread the most while the cookies made with my own gluten free flour blend and Bob's Red Mill stayed more compact. If you choose to make this recipe with Cup4Cup, I recommend adding an additional 10 grams of flour to this recipe. (ONLY IF YOU USE CUP4CUP!) This will help to reduce the spreading of the cookies while being baked.

Dutch-Processed Cocoa Powder: This is a recipe where I highly recommend using dutch processed cocoa like Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. Using high-quality cocoa not only will give the double chocolate cookies a richer flavor but will also give them a fudgier brownie like texture. Natural cocoa tends to give cookies a bitter taste, drier crumb, and lighter color.

Chocolate Chips: I use a mix of Dark Chocolate Chips and Dark Chocolate Chunks in this gluten-free chocolate cookie recipe. You can also use mini chocolate chips. I am a big fan of 64% Belgian Dark Chocolate Chunks found at Aldi in the US. You could even add some candied cocoa nibs to this recipe if you happen to have some on hand.

Instant Espresso: The instant espresso in this recipe brings out the chocolate flavor. It’s an optional ingredient but highly recommended. Instant Espresso can be found in your grocery store where the coffee is sold. It often comes in single servings but is also available in larger jars. 

How is Cocoa Powder made?

Cocoa powder is made from cocoa beans that have been fermented, roasted, and pulverized which have had the natural fat (known as cocoa butter) removed. During the chocolate-making process, cocoa liquor is mechanically pressed into cocoa cakes to separate cocoa butter and cocoa solids. After pressing, those cakes are ground to make a fine cocoa powder. Depending on how much cocoa butter is being pressed out of those cakes, the fat content can vary a lot in cocoa powder.

If the price point of a cocoa powder is high, that normally is an indication it is higher in fat. The cocoa powders I use in my kitchen (such as Cacao Barry Extra Brute and Valrhona) are both above 20% fat content. (Fat, which is called cocoa butter when it comes to chocolate, is expensive!)

What's the difference between dutch processed and natural cocoa powder?

The two basic types of cocoa powder are Dutch-process and natural.

Natural cocoa powder is ground cocoa powder in its pure form. It doesn’t undergo further processing which leaves the cocoa a light, chalky brown color with a bitter taste to it. Natural cocoa powder is generally paired with baking soda (which is alkali) in recipes. Because cocoa beans are naturally quite acidic, baking soda will trigger the chemical reaction that causes lift and lightness in your final bake.

Dutch-process cocoa powder, discovered by a Dutch chocolate maker, on the other hand is made by soaking cocoa beans in an alkali solution which neutralizes the acidity and cuts a bit of the bitterness. This results in a product that is darker in color and has less bitter flavor. It creates what some people consider a richer, fudgier flavor in baked goods. Dutch-process cocoa powder along with the oil is the secret to moist cupcakes.

Black cocoa powder is a style of Dutch-process cocoa powder that - because of heavy, repeated processing- is extremely dark in color (think Oreo cookies). If you are looking for this deep dark color, I recommend giving the black cocoa powder a try.

Natural Cocoa: More acidity = more rise (also a drier baked good)
Dutched Cocoa: Less acidity = less rise (fudgier baked good)

Does it matter which cocoa powder I use?

Yes, it does matter which cocoa powder you choose for your recipes. Recipes with natural cocoa are typically leavened with baking soda while recipes calling for Dutch-process cocoa powder call for baking powder. Can you use natural for the dutch process and vice versa? Yes, but do not be surprised if the color and the taste change. 

How to make Gluten Free Chocolate Cookies

The dough for this Gluten Free Chocolate Cookie Recipe is very straightforward. Make sure your butter and eggs are at room temperature and your dry ingredients are sifted. This cookie dough must rest for at least 2-4 hours. It will be very soft when you first make it so don’t be tempted to add more flour.

Step 1: In a medium bowl sift or whisk together the gluten-free flour, cocoa powder, instant espresso, baking powder, baking soda, and kosher salt and set aside.

Step 2: In the bowl of a stand mixer or large mixing bowl combine the room-temperature butter, granulated sugar, light brown sugar, and vanilla extract. Use the paddle attachment to mix until light and combined. Around 3-4 minutes. Scrape down the sides of your bowl to make sure everything is combined properly.

Step 3: Reduce the speed of the mixer and add the room-temperature large eggs, one at a time. Mix until combined.

Step 4: With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined. Stir in the chocolate chips/chunks and combine everything.

Step 5: Transfer the gluten-free chocolate cookie dough to an airtight container and refrigerate for at least 2hrs up to 3 days. Chilling the dough helps to hydrate the flour and develop a rich chocolate flavor.

How to bake the Best Gluten Free Chocolate Cookies

Step 1: When you are ready to bake Double Chocolate Cookies, preheat the oven to 350F. It will take a while for the oven to be fully preheated.

Step 2: Line two baking sheets with parchment paper. Using a large scoop, such as a #20 cookie scoop, divide the dough into 12 equal-sized cookie dough balls. Arrange six cookies per baking sheet. Top with additional chocolate chips if you like.

Step 3: Bake the gluten-free double chocolate chip cookies on a tray at a time at 350F for 11-13 minutes. The gluten-free cookies are done when they are puffy and still look slightly underbaked. Underbaking them gives them a delicious chewiness. Remove the cookies from the oven, and with a round cookie cutter slightly larger than the cookie scoot them into a round shape. Sprinkle with some flaky sea salt if you like.

Step 4: Allow the gluten free double chocolate chunk cookies to cool for a few minutes on the sheet tray before carefully transferring them to a wire rack to cool completely.

Repeat with the rest of the cookie dough or freeze the unbaked dough for future use.

Storage & Freezing

To store them, make sure the gluten free double chocolate chunk cookies are fully cooled before transferring them to an airtight container. Keep them at room temperature for up to 3 days or freeze them for the future when a craving for gluten free double chocolate cookies hits.

To freeze the fully baked cookies, place them in an airtight container for up to 3 months. I like to arrange the fully cooled cookies on a sheet tray, place them in the freezer and once they are fully frozen, I transfer them to an airtight container. When ready to eat, thaw them at room temperature or carefully thaw them in the microwave.

One can also freeze the chocolate cookie dough and bake it directly from frozen. To freeze the dough, scoop the dough into balls and arrange them in a single layer on a sheet tray. Place the tray in the freezer and once the gluten free double chocolate chunk cookie dough is solid frozen, transfer it to an airtight container or ziplock bag. Keep in the freezer for up to 8 weeks. To bake the cookies from frozen, allow the dough to sit at room temperature while the oven preheats. Bake them as instructed in the recipe. You may need to add 1-2 extra minutes to ensure they bake all the way through.

FAQ about Gluten Free Chocolate Cookies

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.