Gluten-Free Double Chocolate Chip Cookies

These Gluten-Free Double Chocolate Chip Cookies are thick and fudgy and stuffed with milk and dark chocolate chips. They are super quick and easy to bake so you can be getting your chocolate fix in no time.

Prep Time25

Cook Time20

Chilling Time2

Total Time2 45

Course: Cookie

Cuisine: American

Servings:

Calories: 181kcal

Author: Georgina Hartley

Ingredients

120 g melted unsalted butter allowed to cool
170 g soft light brown sugar
1 egg medium
1 egg yolk medium
2 tablespoons whole milk
1 teaspoon vanilla extract
140 g gluten-free flour*
125 g almond flour ground almonds in UK
50 g cocoa powder sifted
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
70 g milk chocolate chips
70 g dark chocolate chips

Metric - US Customary

Instructions

In a large mixing bowl, combine the melted butter, sugar, egg, egg yolk, milk and vanilla extract. Mix well until the ingredients are fully incorporated.
Add the gluten-free flour, almond flour, cocoa powder, salt, bicarbonate of soda and baking powder to the bowl. Mix the dry ingredients into the wet ingredients until a dough forms.
Reserve 30g of chocolate chips (just a small handful), and set aside for finishing the cookies after baking, then mix in the rest of the chocolate chips into the dough until evenly distributed.
Place the dough in the refrigerator for 2 hours, or overnight if desired. If chilling overnight, allow the dough to rest at room temperature for 10-15 minutes before proceeding, so it becomes slightly softened and easier to handle.
Pre-heat the oven to 190°C /170°C fan-assisted /325F / gas mark 5. Line a large baking tray with baking parchment paper.
Remove the dough from the refrigerator and roll the dough into equal sized balls, each weighing approximately 40g.
Place the cookies onto the prepared baking tray, spaced apart. You will have to bake the cookies in batches, 9-10 in each batch (or use 2 x baking trays).
Bake the cookies in the pre-heated oven for 10 minutes.
Once baked, remove the tray from the oven. While the cookies are still warm, you can use a large round cookie cutter to swirl around the cookies to gently coax them into perfect circles if you like. Press some of the extra chocolate chips into the tops of the cookies
You can sprinkle a small amount of flaked sea salt over each cookie if you want to.
Allow the cookies to cool on the tray for 10 minutes. Then transfer them to a wire rack to finish cooling completely.

Video

Notes

Gluten-Free Flour. This recipe will work with your favourite gluten-free flour blend. It has been tested with Doves Farm Gluten-Free Plain White Flour and my Homemade Gluten-Free Flour Blend. No xanthan gum is needed for this recipe, however if your blend does contain xanthan gum then that will work fine too.

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Tips

Let the melted butter cool before starting to avoid scrambling the eggs.
Weigh the butter after melting to ensure the right amount in the dough.
Sift brown sugar to prevent clumping.
Chill the dough for 2 hours to hydrate flours, develop flavour, and cool the butter.

Storing

The cookies will keep well for up to 3 days in an airtight container in a cool dark place.

Freeze

You can freeze the cookie dough in rolled balls ready for baking. Or you can freeze the baked cookies. Store for up to 3 months.

If you are baking the cookie dough balls direct from the freezer then preheat your oven as directed, arrange the frozen dough balls on a lined tray, and bake for 2–3 minutes longer than the original recipe time.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist's advice for further clarification.
The nutrition serving is for 1 cookie.

Nutrition