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Gluten Free Small Batch Double Chocolate Cookies

These Gluten Free Small Batch Double Chocolate Cookies are rich, fudgy, and perfect for chocolate cravings. Simple recipe, big flavor.

3 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	200 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	5 g	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 10 min Cook Time: 10 min Total Time: 25 min

https://theglutenfreeaustrian.com/gluten-free-small-batch-double-chocolate-cookies/

Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Melt the unsalted butter in a microwave-safe bowl or small saucepan on the stove. Set aside to cool for about 5 minutes.
While the butter cools, whisk together the gluten free flour, Dutch-processed cocoa powder, baking soda, and kosher salt in a small bowl.
Once the butter has cooled slightly, whisk in the light brown sugar, instant espresso powder (if using), and vanilla extract until smooth.
Add the egg yolk and whisk until fully incorporated.
Add the dry ingredients and chocolate chips. Using a flexible spatula, fold until just combined.
The dough should be thick, smooth, and very chocolate-forward. It should hold its shape when scooped while still feeling soft and fudgy.
Divide the double chocolate cookie dough into 3 equal portions, either by weight or using a large cookie scoop. Place the dough on the prepared baking sheet. Top each cookie with additional dark chocolate chips or chunks and gently press them down slightly.
Bake at 350°F for 10 - 11 minutes, until the edges are set and the centers look soft and slightly underbaked. The cookies will continue to set as they cool. Slight underbaking gives them the best chewy texture.
Remove from the oven and, if desired, use a round cutter or bowl slightly larger than the cookies to gently “scoot” them into a perfectly round shape.
Sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack - or enjoy them warm.

Ingredients

30 grams unsalted butter, can be cold

30 grams gluten free multi purpose flour (see note)

15 grams dutch processed cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

50 grams light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon instant espresso (optional)

1 large egg yolk, at room temperature

50 grams chocolate chips

Flaky Sea Salt (optional)

Instructions

Step 1

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

Step 2

Melt the unsalted butter in a microwave-safe bowl or small saucepan on the stove. Set aside to cool for about 5 minutes.

Step 3

While the butter cools, whisk together the gluten free flour, Dutch-processed cocoa powder, baking soda, and kosher salt in a small bowl.

Step 4

Once the butter has cooled slightly, whisk in the light brown sugar, instant espresso powder (if using), and vanilla extract until smooth.

Step 5

Add the egg yolk and whisk until fully incorporated.

Step 6

Add the dry ingredients and chocolate chips. Using a flexible spatula, fold until just combined.

Step 7

The dough should be thick, smooth, and very chocolate-forward. It should hold its shape when scooped while still feeling soft and fudgy.

Step 8

Divide the double chocolate cookie dough into 3 equal portions, either by weight or using a large cookie scoop. Place the dough on the prepared baking sheet. Top each cookie with additional dark chocolate chips or chunks and gently press them down slightly.

Step 9

Bake at 350°F for 10 - 11 minutes, until the edges are set and the centers look soft and slightly underbaked. The cookies will continue to set as they cool. Slight underbaking gives them the best chewy texture.

Step 10

Remove from the oven and, if desired, use a round cutter or bowl slightly larger than the cookies to gently “scoot” them into a perfectly round shape.

Step 11

Sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack - or enjoy them warm.