Gluten-Free Espresso Chocolate Chunk Cookies (Print Version)
Chewy gluten-free cookies studded with espresso and dark chocolate chunks; ready in 27 minutes, makes 24.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons instant espresso powder
→ Wet Ingredients
06 - 3/4 cup unsalted butter, softened
07 - 3/4 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
→ Mix-ins
11 - 1 1/2 cups dark chocolate chunks (60 to 70% cacao)
12 - 1/2 cup chopped walnuts or pecans (optional)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour blend, baking soda, baking powder, sea salt, and instant espresso powder. Set aside.
03 - In a large bowl, beat softened butter, light brown sugar, and granulated sugar together using an electric mixer until light and creamy, about 2 minutes.
04 - Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in pure vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
06 - Fold in dark chocolate chunks and chopped walnuts or pecans if using.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The espresso gives each bite a subtle buzz that makes these cookies irresistibly grown-up.
- They deliver all the gooey, chewy magic you hope for, with none of the gluten worries.
02 -
- Don&apost rush the creaming step — I learned the hard way this is what makes them light and chewy, not flat and sad.
- Letting the cookies rest for a few minutes on the sheet keeps them from falling apart before you move them to the rack.
03 -
- Always check your flour blend for xanthan gum or the cookies can turn out crumbly.
- If you want a bolder espresso punch, boost the powder — you'll be surprised how much it enhances the chocolate.