Gluten Free Small Batch Double Chocolate Cookies

When a serious chocolate craving hits, these Gluten Free Small Batch Double Chocolate Cookies are the answer. This easy small-batch cookie recipe delivers soft centers, set edges, and deep chocolate flavor. Perfect for weeknight baking, last-minute cravings, or when you just want a few truly great cookies, fresh from the oven.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this Small Batch Double Chocolate Cookie Recipe with King Arthur Measure for Measure and Bob's Red Mill 1-1 (Blue Bag). While both gluten free flour blends work great in this recipe, the finished products where slight different. Bob’s Red Mill gives you double chocolate cookies with chewy centers, crisp edges, and a bit more spread. King Arthur creates cookies that stay slightly thicker and a touch more cakey.

Dutch Processed Cocoa Powder: Be sure to use dutch process cocoa powder, which gives the cookies a richer, fudgier flavor. I don’t recommend using natural cocoa powder here.

Light Brown Sugar: Brown sugar is what makes these small batch double chocolate cookies soft and chewy. Dark Brown sugar can be used as well or even granulated white sugar, but keep in mind the cookies made with white sugar will be crunchier.

Instant Espresso: A little Instant Espresso brings out the chocolate flavor in these cookies. It’s an optional ingredient.

Chocolate Chips: I use dark chocolate chips, but semi-sweet chocolate or milk chocolate, or a mix would be delicious in this gluten free double chocolate chip cookies. This recipe is also delicious with a chopped up chocolate bar.

Small Batch Double Chocolate Cookie Dough

The dough for this Small Batch Gluten Free Double Chocolate Cookie Recipe is very straightforward. No need for a fancy mixer. A medium bowl, a whisk, a flexible spatula, and a kitchen scale are all you need.

Make sure you allow the butter to cool for a few minutes once it is melted. There is no need to rest this cookie dough. It can be baked right away.

1. Step 1: Line a large baking sheet with parchment paper and set it aside. Preheat your oven to 350F.
2. Step 2: Start out by melting the unsalted butter in a microwave-safe bowl. This can also be done in a small sauce pot on the stove. Allow the butter to cool for about 5 minutes.

3. Step 2: While the butter is cooling, combine the gluten free flour, dutch processed cocoa powder, baking soda and kosher salt. Whisk together to combine the ingredients.

4. Step 4: Once the butter has cooled slightly, whisk in the light brown sugar, instant espresso powder (if using), and vanilla extract until smooth.

5. Step 5: Next, add the egg yolk and whisk until completely incorporated into the wet ingredients.
   

6. Step 6: Add the dry ingredients and chocolate chips and with a flexible spatula, fold everything together.

7. Step 7: The finished dough for gluten free small batch double chocolate cookies will be thick, smooth, and very chocolate-forward. It should hold its shape when scooped but still feel soft and fudgy.

Baking Instructions

1. Step 1: Divide the double chocolate cookie dough into 3 equal-sized cookies. You can either do this by weight or with a large cookie scoop. Place the gluten-free brown butter chocolate chip cookie dough on the parchment-lined cookie sheet. Top with additional dark chocolate chips or chocolate chunks on top of each cookie and gently press them down a bit.
2. Step 2: Bake at 350°F for 10–11 minutes, until the edges are set and the centers look soft and slightly underbaked. They will continue to firm up as they cool. I recommend slightly underbaking them, which will give them a chewy texture.

3. Step 3: Remove the cookies from the oven and if you like, use a round cutter or bowl that’s slightly larger than the cookies and “scoot them” into a perfectly round shape.
4. Step 4: Sprinkle the cookies with some flaky sea salt if you like. Allow for the cookies to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely (Or just eat them while they are still warm)

FAQ - Gluten Free Small Batch Double 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.