Gluten-Free Chocolate Cookies
Fudgy gluten-free chocolate cookies made with cocoa powder and loaded with chopped dark chocolate that melts into big puddles on top. The dough doesn't need to chill, so you can have warm cookies in about 30 minutes. Flaky Maldon salt right out of the oven makes them sweet and salty in every bite. Crisp edges, soft gooey centers, and nobody will know they're gluten-free.
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Ingredients
For the Cookie Dough:
- 2 cups (280 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- ⅔ cup (60 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter - softened to room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) brown sugar
- 2 (100 g) large eggs
- 2 teaspoons vanilla extract
- 1½ cups (270 g) dark chocolate - roughly chopped, for in the dough
For Topping:
- ½ cup (90 g) dark chocolate - roughly chopped, for topping
- 1 teaspoon flaky sea salt - such as Maldon salt, for topping
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Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups (280 g) gluten-free flour blend, ⅔ cup (60 g) unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a separate large bowl, cream 1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar, and ¾ cup (165 g) brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add 2 (100 g) large eggs, one at a time, mixing after each addition. Add 2 teaspoons vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir the 1½ cups (270 g) dark chocolate into the dough with a spatula.
- Using a cookie scoop (#30 size, about 2.5 tablespoons), scoop the dough onto the prepared baking sheets, leaving at least 2 inches between each ball. Press a few pieces of the reserved ½ cup (90 g) dark chocolate into the tops of the dough balls.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look soft. Do not overbake.
- Remove from the oven and immediately sprinkle with 1 teaspoon flaky sea salt. Let the cookies cool on the pan for 5 minutes, then transfer to a wire cooling rack.
Notes
- Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Measure for Measure Gluten-Free Flour. Both contain xanthan gum, so there is no need to add it.
- Measuring: For best results, follow the weight measurements instead of the volume measurements. Scooping the flour with a measuring cup can be very inconsistent and may result in too much flour.
- Storage: Airtight container at room temperature, up to 3 to 4 days. Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding a minute or two.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 106mg | Potassium: 158mg | Fiber: 3g | Sugar: 19g | Vitamin A: 262IU | Calcium: 31mg | Iron: 3mg
