Description

These gluten-free double chocolate cookies are rich, fudgy, and ultra-chewy! Made with cocoa powder and loaded with melty chocolate chips, they’re the perfect indulgent treat — no one will ever guess they’re gluten-free.

Ingredients

½ cup unsalted butter, melted

¾ cup brown sugar

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

¾ cup gluten-free 1:1 baking flour (with xanthan gum)

¼ cup cocoa powder

½ tsp baking soda

¼ tsp salt

¾ cup chocolate chips or chunks (dark or semi-sweet)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.

3. Add egg and vanilla; whisk until glossy.

4. Stir in gluten-free flour, cocoa powder, baking soda, and salt until just combined.

5. Fold in chocolate chips.

6. Scoop dough into balls and place on prepared baking sheet, spacing evenly.

7. Bake 9–11 minutes, until edges are set and centers look soft.

8. Cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

Notes

For extra fudgy cookies, slightly underbake.

Chill dough 20 minutes if spreading too much.

Use dairy-free chocolate chips for a dairy-free version.

Cookies firm up as they cool but stay chewy inside.