Gluten-Free Mocha Fudge Chocolate Chip (Print Version)
Chewy, fudgy cookies with rich chocolate and espresso flavors, naturally gluten-free and ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 3/4 cups gluten-free all-purpose flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 teaspoons instant espresso powder
→ Wet Ingredients
06 - 3/4 cup unsalted butter, softened
07 - 1 cup packed light brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
→ Mix-Ins
11 - 1 1/4 cups bittersweet or semisweet chocolate chips
12 - 1/2 cup chopped dark chocolate
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, salt, and espresso powder until well blended.
03 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in the chocolate chips and chopped dark chocolate using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until edges appear set while centers remain slightly underbaked for optimal fudgy texture.
09 - Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The espresso powder works magic here, deepening the chocolate flavor without making them taste like coffee
- These cookies stay chewy for days, which is honestly rare for gluten-free baking
02 -
- Gluten-free dough continues to firm up as it cools, so do not worry if they seem soft when you first take them out of the oven
- The first time I made these, I overbaked them because I was worried they were not done. They were still good, but much less chewy than the slightly underbaked version
03 -
- Weighing your flour instead of using cup measures will give you the most consistent results
- If your kitchen is very warm, chill the dough for 30 minutes before baking to prevent the cookies from spreading too much