Decadent dark chocolate and chocolate chips make these Small Batch Chewy Gluten Free Chocolate Chocolate Chip Cookies the best cookie you've ever tasted!
These are THE cookies that you want to make when you're craving something extra rich and chocolaty, but don't want to make two dozen cookies.
These Chocolate Chocolate Chip Cookies are nice and large, and extra thick. They are, in my opinion the best cookie ever.
It's like cookie meets brownie. Crisp edges with an chewy chocolate brownie like texture.
This recipe makes 8 extra large cookies. They keep perfectly at room temperature for up to a week. And unlike most gluten free goodies, these guys retain their moisture and texture.
How do you make Small Batch Chewy Gluten Free Chocolate Chocolate Chip Cookies?
Start with cold butter and room temperature eggs.
Cream together the butter and sugars, add the eggs and vanilla.
Add the dry ingredients. Fold in the chocolate chips. Form 8 large balls of dough. Pressing more chocolate chips into the top.
Bake at a high temperature, and allow to cool for at least 20 minutes on the cookie sheet.
What makes a cookie more chewy?
Because these cookies are so large, it helps make them more chewy. However, adding cornstarch to these cookies help create a more brownie like texture.
How long does it take to bake Small Batch cookies?
These cookies are going to bake for 10 to 12 minutes at 410 degrees.
Recipe substitutions for Small Batch Chewy Gluten Free Chocolate Chocolate Chip Cookies?
To make these cookies non gluten free, you can use all purpose flour instead of the gluten free 1 to 1 baking flour that the recipe calls for.
Feel free to use white chocolate chips or peanut butter chips. Both of which pair so well with the dark chocolate. You can also mix a couple of your favorite chips together.
Here are more tasty holiday cookie ideas:
Small Batch Chewy Gluten Free Chocolate Chocolate Chip Cookies
Decadent dark chocolate and chocolate chips make these Small Batch Chewy Gluten Free Chocolate Chocolate Chip Cookies the best cookie you've ever tasted!
Ingredients
- 2 sticks cold butter
- 1 cup packed light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup dark cocoa powder
- 2 ½ cups Gluten Free 1 to 1 Baking Flour
- 1 teaspoon corn starch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi sweet chocolate chips
Instructions
- Preheat oven to 410 degrees, and line an extra large baking sheet or two large baking sheets with parchment paper.
- In a mixing bowl attached to a stand mixer, fitted with a paddle attachment, cream together the butter and sugars. About 3 minutes.
- Add one egg at a time, blending after each. Add the vanilla.
- Sift in all the dry ingredients. {cocoa powder, flour, corn starch, baking soda, and salt}
- Mix on low until incorporated. Fold in 1 cup of the chocolate chips.
- Form into large balls of dough, making 8 in total. I like to weigh the dough for even cookies. They weigh about 4.3 ounces each.
- Evenly distribute the remaining ½ cup chocolate chips, and press into the tops of the dough. Sit the balls of dough two inches apart on the baking sheet(s).
- Bake for 10 to 12 minutes or until the surface of the cookie is dry and the cookies look almost set.
- Allow them to cool for at least 20 minutes on the baking sheets, before removing to cooling racks.
