These soft, gluten-free chocolate chocolate chip cookies are loaded with chocolate chips and melt in your mouth. They have a double dose of chocolate with cocoa powder flavoring the dough. No messy melting chocolate is necessary!
Looking for a traditional chewy gluten-free chocolate chip cookie recipe? Or these flourless peanut butter cookies with brown sugar are the favorite in my house. For a perfect holiday cookie try my no-spread gluten-free cut out cookies or gluten-free butter cookies. Click the link for my full list of gluten-free cookie recipes.
This cookie recipe is pretty forgiving. I have used several different gluten-free flour blends for these cookies and they all worked well. I prefer to mix up my custom blend as a cost-saver. See the notes in the recipe for a more simple DIY gluten-free flour blend or my blog post on gluten-free flour blends.
If you prefer a store bought blend, I recommend King Arthur Gluten-Free Measure for Measure flour which already contains xanthan gum. It works very well in this recipe. Cup4Cup (contains dairy) and Pamela’s Artisan Blend are similar and will work also. These all contain xanthan gum and other binders so no need to add extra. Whichever blend you use, omit the xanthan gum from the recipe of your flour blend contains it or guar gum or inulin.
Cocoa powder is the ingredient that gives these cookies their chocolatey flavor. Your choice of cocoa powders is fine. Hershey’s is a good gluten-free option and is widely available.
For chocolate chips, I highly recommend Enjoy Life Dark Chocolate Chunks. Not just because they are gluten-free and allergy free, but because their flavor and texture is superior! They have an amazing dark chocolate version (my personal fav) as well as a semi-sweet chip.
I prefer to use 2 egg yolks instead of a whole egg. The high fat yolks are better for creating a moist, soft cookie.
All the other ingredients are pretty simple. Enjoy these cookies!
Tips for Soft Cookies
Cookies will spread less during baking if the dough is cold. The less they spread, the more soft and moist they will remain. So once the cookies are on the pan, chill in the refrigerator for thirty minutes, or more (even overnight). I highly recommend using a cookie scoop to portion out the dough. This keeps the dough tightly packed and your cookies round and evenly sized.
If you prefer your cookies more on the crispy side, skip this step and give them a little more room on the pan to spread. They will still be soft in the middle and a little crispy on the edges.
Gluten Free Chocolate Chocolate Chip Cookies
- 1 c gluten-free flour blend see notes
- 1/2 c cocoa powder
- 1/2 tsp xanthan gum*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 Tbsp 6 oz unsalted butter, soft
- 1/2 c brown sugar light or dark
- 1/2 c sugar
- 2 egg yolks
- 1 Tbsp milk or milk substitute I prefer coconut
- 1 tsp vanilla extract
- 2 c chocolate chips
- Preheat the oven to 350°F and line baking sheets with parchment.
- This cookie dough can be mixed by hand or with an electric mixer.
- In a small mixing bowl thoroughly whisk the flour, cocoa powder, xanthan gum, baking soda and salt.
- In a medium sized mixing bowl, cream the butter and sugar together until smooth.
- Add the egg yolks, milk and vanilla and beat until smooth.
- Add the dry ingredients in 2 additions and mix until combined.
- Stir in the chocolate chips by hand.
- Drop about 2 Tbsps dough per cookie onto the baking sheet.
- For cookies that don’t spread and stay softer, chill the dough (portioned cookie dough on the pan) in the refrigerator for at least 30 minutes.
- Bake 8-10 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
2/3 c potato starch
1/3 cup tapioca starch *Omit the xanthan gum if your flour blend contains it.