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. 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. My custom blend of sorghum, millet and brown rice flours is my favorite. It has better flavor than your average rice flour blend.
Here is the recipe for my favorite flour blend that I use for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- ¼ c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
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 highly recommend King Arthur Flour All Purpose Gluten-Free flour (gluten-free certified). This is their blend that does not contain xanthan gum. Omit the xanthan gum from the recipe of your flour blend contains it.
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.