Giant, chocolatey Gluten Free Levain Style Double Chocolate Chip Cookies are every chocolate lovers dream come true. Decadent, oversized gluten free double chocolate chip cookies with a fudgy, gooey inside and topped with just a sprinkle of flaky sea salt. Gluten Free Double Chocolate Chip Cookies can’t get any better than this.
This recipe for gluten free levain style cookies was inspired by the famous “Levain Bakery” located in New York City and known for its oversized cookies. Not only do the original levain cookies cost more than $5 a piece but they are also not safe for celiacs. Clearly, something that caught my attention and I figured it was time to create my own recipe.
My Gluten Free Levain Bakery Cookies and my Gluten Free Levain Style Cookies and Cream Cookies have become a reader favorite.
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe Gluten Free Levain Style Double Chocolate Chip Cookies with my own gluten free flour blend and Bob’s Red Mill 1-1. Both blends work fabulously. I am not saying this recipe won’t work with any other gluten free multi purpose flour blend. I just have not tested them in this recipe. If your blend does NOT contain xanthan gum, please add 2 teaspoons of xanthan to your dry ingredients.
Cornstarch: The added cornstarch gives this cookie a tender crumb and keeps them soft as well as chewy.
Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe. Dutch-processed cocoa produces richer, fudgier flavors. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point for cocoa powder I recommend Hershey’s Dutched Cacoa Powder, Special Dark, 100% Cacao. Be aware if you use Natural Cocoa Powder in this recipe, the cookies may be lighter in color and drier.
Granulated White Sugar: I only use granulated beet or sugar cane sugar which is very fine. If you use coarse sugar such as organic white sugar your cookies may have a grainy texture.
Chocolate: I use a mixture of dark chocolate chips or chocolate chunks, mini chocolate chips, and a chopped-up dark chocolate bar in this double chocolate chip cookie recipe. Using different kinds and shapes of chocolate not only gives the cookies more flavor and also more texture. All three chocolates melt at different temperatures and therefore will produce a variety of chocolate pockets in the baked cookie. Plus more chocolate is always fun!
Peanut Butter Chips: Adding some Reeses Peanut Butter Baking Chips to this recipe is optional but I highly recommend it if you love a delicious chocolate and peanut butter combo. If you don’t like peanut butter or don’t have access to this product, please replace them with an equal amount of dark chocolate chips.
How to make Gluten Free Levain Style Double Chocolate Chip Cookie Dough
Please make sure when making the dough for gluten free levain cookies the butter and eggs are cold. No need to bring either ingredient to room temperature. I refer to the method used in this recipe as the “Streusel Method” since the cold butter gets loosely mixed with the sugar and then combined with the dry ingredients. Adding the wet ingredients last will give the cookies a tender structure and better crumb.
Step 1: In a seperate mixing bowl sift together gluten free flour, cornstarch, cocoa powder, baking powder, baking powder and salt and set aside.
Step 2: Cut the cold butter into smaller pieces and add to the bowl of the stand mixer fitted with the paddle. Beat it until it loses its shape – this will only take 15-30 seconds. We are not going to cream the butter. We just want to break it up in smaller pieces. Make sure to scrape it of the paddle.
Step 3: With the mixer running on low, add the light brown sugar and granulated sugar and mix to combine. Mix until the hunks of butter are coated with sugar (see photos below)
Step 4: Add the dry ingredients to the butter and sugar mixture and mix to combine. The mixture should like a Streusel (or crumble).
Step 5: At a low speed mix in the chocolate chips and peanut butter chips (if using).
Step 6: In a small bowl whisk together two whole eggs, one egg yolk and vanilla extract and with the mixer running on low, add it to your “streusel”. Mix it until all the dry pieces have disappeared and a dough starts to form. The gluten free double chocolate levain cookie dough may looks a little rough, unlike traditional cookie dough.
Step 7: Line a cookie sheet with parchment paper and portion the dough for Gluten Free Levain Style Double Chocolate Chip Cookie in 6oz cookies using your hands and a digital kitchen scale. Form the dough into a hockey puck shape and press down until around 1-1.5 inches tall. Wrap the sheet tray with plastic wrap or cover with a lid and refrigerate the dough for at least 4hrs.
How to bake Gluten Free Double Chocolate Chip Cookies
Once your gluten-free dough has rested peacefully for 4 – 12hrs, it’s time to bake some outrageous cookies. The longer you allow your dough to rest, the more flavor your cookies will have.
Step 1: Preheat your oven to 375F and arrange the wire rack in the oven in the middle. Line a sheet tray with parchment paper.
Step 2: Arrange no more than 4 cookies on the prepared baking sheet and sprinkle with the flaky sea. Bake at 375F for 10 minutes, rotate the tray, and reduce the -temperature of your oven to 350F. If the cookies have not spread at all at this point, tap the sheet tray against your kitchen counter to help them spread (TGFA is not responsible for any damage you may cause to your kitchen counters if you bang your sheet trays too hard). Bake for an additional 7-9 minutes. The cookies are done when they have crispy edges, look puffy, and still look slightly underdone in the center. Baking times depend on your oven.
Top them with additional chocolate chips and peanut butter chips and return the gluten-free cookies to the oven for 1 minute (optional!)
Step 3: Remove the gluten-free double chocolate chip cookies from the oven and allow them to cool on the sheet tray for 10 minutes. Transfer them to a cooling rack and allow them to cool completely.
Like any other cookie, they taste the best when freshly baked BUT those cookies are amazing the next day as well. Store them in an air-tight container at room temperature for up to 3 days.
Storage & Freezing
Like most gluten-free cookies, these gluten free levain style cookies are the best the day you bake them. BUT, they do stay soft and delicious for several days when stored in an airtight container at room temperature. You can also freeze the cookies once they are completely cool. When ready to indulge, thaw them at room temperature or carefully thaw them in the microwave at 50% power.
Pro Tip: If you have a toaster oven use it to rewarm your day-old levain cookies. This will give them fresh baked ooey goodness.
If you do not plan on baking all the cookie dough at once, I recommend freezing it. Place it on a sheet tray that fits in your freezer and allow for the cookie dough to fully freeze. Once frozen transfer them to a ziplock bag and store them in your freezer for up to 3 months.
When ready to bake, transfer the frozen cookie dough to a parchment-lined sheet tray and allow it to sit at room temperature while the oven preheats. Add an additional 2-3 minutes to the baking time when baked from frozen. Definitely, the right cookie dough to have on hand when that chocolate craving hits.
FAQ for Gluten Free Levain Style Dark Chocolate Chip Cookies
Dutch-process cocoa powder, discovered by a Dutch chocolate maker, is made by soaking cocoa beans in an alkali solution which neutralizes the acidity and cuts a bit of the bitterness. The results in a product that is darker in color and less bitter flavored. It creates what some people consider a richer, fudgier flavor in baked goods. Natural Cocoa will produce lighter looking gluten-free double chocolate chip cookies and may be dryer.
Please substitute the gluten-free flour used in this recipe for levain style chocolate cookies with 375 grams of regular all-purpose flour.
Levain Cookies were invented by the owners of the famous “Levain Bakery” located in New York. Some refer to them as “New Yorks Most Famous Cookies”. They are oversized, looking similar to a scone with crispy edges and underbaked centers.
Yes you can make the gluten free levain style double chocolate cookies smaller but they will lose their signature scone like look and may not be as fudgy and gooey. I do NOT recommend making them smaller than 3oz. As for baking time. Bake them at 375F for 10 minutes and at 350F for 5-7 minutes. Baking times depend on your oven.
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 very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. 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.
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. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it 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.
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Gluten Free Levain Double Chocolate Chip Cookies
- 400 grams Gluten Free Multipurpose Flour
- 70 grams dutch processed cocoa powder
- 25 grams cornstarch
- 2.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 226 grams unsalted butter, COLD
- 200 grams light brown sugar
- 100 grams granulated white sugar
- 2 teaspoons vanilla extract
- 2 large egg, room temperature
- 1 egg yolk, room temperature
- 275 grams high quality dark chocolate chips
- 75 grams peanut butter chips
- Additional Chocolate
- Flaky Salt for finishing
How to make Gluten Free Gluten Free Levain Style Double Chocolate Chip Cookies
- In a separate bowl sift together Gluten-Free Flour, cocoa powder, cornstarch, baking powder, baking soda, and salt and set aside.
- Add cold butter, cut in small pieces, to the bowl of your stand mixer fitted with the paddle and beat it until it loses its shape. We are not going to cream the butter. We just want to break it up into smaller pieces. Make sure to scrape it off the paddle.
- With the mixer running on low, add your sugar and mix to combine. Again, we are not planning on creaming this. We want little hunks of sugary butter here (See pictures in the above blog post)
- Add all your dry ingredients and mix them in. You should have a mixture that looks almost like a Streusel (or crumble). This is why we are going to call this “The Streusel Technique”. Make sure to give your bowl a quick scrape.
- Add your mixed chocolate chips and chunks and mix to combine.
- Whisk together your whole eggs, egg yolk, and vanilla extract and with the mixer running on low, add it to your “streusel”. Mix it until all the dry pieces have disappeared. You should have a traditional cookie dough now. It might look a little bit rough but that’s okay.
- Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your hands and a digital kitchen scale. Form the dough into a hockey puck shape and press down until around 1-1.5 inches tall. Wrap the sheet tray with plastic wrap and refrigerate the dough for at least 4hrs.
How to bake Gluten Free Double Chocolate Chip Cookies
- Preheat the oven to 375F and arrange the wire rack in the oven in the middle.
- When your oven is hot, arrange no more than 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.
- Bake at 375F for 10 minutes, rotate the tray, and reduce the temperature of your oven to 350F. If the cookies have not spread at all at this point, tap the sheet tray against your kitchen counter to help them spread (TGFA is not responsible for any damage you may cause to your kitchen counters if you bang your sheet trays too hard).
- Bake for an additional 7-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center. If you want a gooey cookie you will want to underbake them.
- Remove the gluten free double chocolate chip cookies from the oven and allow them to cool on the sheet tray for 10 minutes. Top them with additional chocolate chips and peanut butter chips while still hot if you like.
- Transfer them to a cooling rack and allow for them to cool completely.
Like any other cookie, they taste the best when freshly baked BUT those cookies are amazing the next day as well. Store them in an air tight container at room temperature for up to 3 days.
Peanut Butter Chips: If you don’t like peanut butter or don’t have access to this product, please replace them with an equal amount of dark or milk chocolate chips.
How do I bake the frozen cookie dough? The best way to bake the frozen cookie dough, please preheat your oven to 375F. Line a baking sheet with parchment paper. When your oven is preheated, transfer the number of cookies you would like to bake to your sheet tray. Bake them at 375F for 13 minutes, lower the temperature to 350F and finish baking them for 7-11 minutes.
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Amount Per Serving: Calories: 500
Calories are a guestimate and randomly generated.