Gluten-Free Double Chocolate Cookies
Gluten-Free Double Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large egg
- 1 1/2 cups gluten-free all-purpose flour blend, (ensure it contains xanthan gum or add 1/2 teaspoon separately)
- 1/2 cup unsweetened cocoa powder
- 1 cup chocolate chips
- 1/2 cup chocolate chunks
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large glass bowl, combine the melted butter and granulated sugar. Mix thoroughly with a spatula until well combined and smooth.
⏱️ 3 min
- 3
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition until the mixture is smooth and emulsified.
⏱️ 4 min
- 4
Sieve the gluten-free all-purpose flour blend and unsweetened cocoa powder directly into the wet mixture in the same bowl. This helps to prevent lumps and aerate the dry ingredients.
⏱️ 3 min
- 5
Add the chocolate chips to the mixture. Using a spatula, mix all ingredients until a cohesive, dark brown cookie dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Scoop uniform balls of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press additional chocolate chunks onto the top of each dough ball for extra chocolatey goodness.
⏱️ 5 min
- 7
Bake for approximately 13 minutes, or until the edges are set but the centers still appear slightly soft. This will ensure a chewy texture.
⏱️ 13 min•🌡️ 350
- 8
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Double Chocolate Cookies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large egg
- 1 1/2 cups gluten-free all-purpose flour blend, (ensure it contains xanthan gum or add 1/2 teaspoon separately)
- 1/2 cup unsweetened cocoa powder
- 1 cup chocolate chips
- 1/2 cup chocolate chunks
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large glass bowl, combine the melted butter and granulated sugar. Mix thoroughly with a spatula until well combined and smooth.
⏱️ 3 min - 3
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition until the mixture is smooth and emulsified.
⏱️ 4 min - 4
Sieve the gluten-free all-purpose flour blend and unsweetened cocoa powder directly into the wet mixture in the same bowl. This helps to prevent lumps and aerate the dry ingredients.
⏱️ 3 min - 5
Add the chocolate chips to the mixture. Using a spatula, mix all ingredients until a cohesive, dark brown cookie dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Scoop uniform balls of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press additional chocolate chunks onto the top of each dough ball for extra chocolatey goodness.
⏱️ 5 min - 7
Bake for approximately 13 minutes, or until the edges are set but the centers still appear slightly soft. This will ensure a chewy texture.
⏱️ 13 min•🌡️ 350 - 8
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min