O.M.G. These Gluten-Free Double Chocolate Cookies are AMAZING! They taste so rich and chocolatey that I could not stop eating them.
The gluten-free inspiration...
I always thought that gluten-free baking would create disaster cookies and desserts. As a baker, flour is an important ingredient in a recipe. However, I got requests from my friends to find recipes that are gluten-free and healthy. My brother-in-law is a teacher and bakes cookies for his classes. He uses my recipes to find inspiration and to inspire his students to be creative. They are asked to write a poem that is inspired by the cookies he bakes and the theme of the class subject for the day. I love that baking can inspire learning in students and bring people together. I did get a request to bake a few gluten-free recipes for my brother in laws class because some of his students are gluten-free.
I did have my fair share of disasters trying to make different gluten-free cookies but let me tell you! These cookies are so good! The trick with gluten-free baking is to have the right balance of dry to wet ingredients. Often, gluten-free flour absorbs more liquid and can easily dry out a cookie. For this recipe, I used a mixture of coconut flour and Bob Mills gluten-free flour. For a less dry cookie, I would recommend using only gluten-free flour because coconut flour tends to dry out cookies when baking. I learned that coconut flour bakes well in muffins and cakes rather than in cookies.
These cookies are large and filled with a rich chocolate flavor. It is a great cookie for a quick chocolate fix for the day.
A few tips...
scoop the batter right away - you don't need to refrigerate the batter for these cookies. You can bake these cookies right away.
shape the cookies before baking - these cookies don't spread too much while you are baking so you can shape the cookies with your hands before baking.
Giant size cookies - I made giant size double chocolate cookies by scooping 2 tablespoons of cookie dough because I love large size cookies.
Baking these cookies - these cookies don't spread in the oven so I shaped the cookies into a ball and flattened them slightly before baking. These cookies bake quickly in the oven. They will only need 8-10 minutes. You can take them out early when they are slightly underdone so the cookies don't come out dry.
Gluten-Free Double Chocolate Cookies
Serving size: 15
Total Time: 45 minutes
1 cup gluten-free flour or coconut flour
1 cup cocoa powder
1 tablespoon cornstarch
3 tablespoons baking powder
1 teaspoon salt
1 cup unsalted butter
1/2 cup granulated sugar
1 cup brown sugar
3 eggs
1 cup semi-sweet chocolate chunks or chips
Step 1: Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl with the paddle attachment, cream the butter and sugars until combined, about 3 minutes.
Step 3: Whisk in the eggs for about 2 minutes until the batter is smooth. Next fold in the flour, cocoa powder, cornstarch, baking powder, and salt. Fold in the dry ingredients until the cookie dough forms. Don't over mix the batter.
Step 4: Fold in the chocolate chunks. Then, scoop 1 tablespoon of cookie dough per cookie onto the baking sheet and bake for 10 minutes. Serve warm with milk and enjoy!
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