Gluten-Free Double Chocolate Chip (Print Version)

Rich chewy chocolate-loaded cookies with cocoa powder and double chocolate chips. Ready in 27 minutes.

# List of Ingredients:

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum

02 - 1/2 cup unsweetened cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 1 cup unsalted butter, softened

06 - 1 cup light brown sugar, packed

07 - 1/2 cup granulated sugar

08 - 2 large eggs, room temperature

09 - 2 teaspoons pure vanilla extract

10 - 1 cup semi-sweet chocolate chips

11 - 1 cup milk chocolate chips

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.

03 - Beat softened butter with brown sugar and granulated sugar in a large bowl until light and fluffy.

04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.

06 - Fold in semi-sweet and milk chocolate chips until evenly distributed.

07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 10-12 minutes until edges are set but centers remain soft.

09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The texture is incredible—crispy edges giving way to a fudgy middle that nobody believes is gluten-free
Using two types of chocolate chips creates pockets of both intense richness and creamy sweetness

02 -

Underbaking by 1–2 minutes is the secret to achieving that fudgy center gluten-free treats sometimes lack
Letting the dough rest for 30 minutes before baking prevents excessive spreading and intensifies the chocolate flavor

03 -

Chill your baking sheets between batches to prevent cookies from spreading too much
Weighing your flour with a kitchen scale eliminates guesswork and guarantees consistent results