Gluten-Free Chocolate Cookies: Thick, Fudgy, and Crackly
By Olivia Hayes
Gluten-Free Chocolate Cookies are an indulgent treat that perfectly blend the textures of a rich brownie and a classic drop cookie. With a glossy, crackly surface that gives way to a dense, fudgy interior, these cookies are anything but ordinary. The deep cocoa flavor is complemented by pockets of melted chocolate chips and a sprinkle of coarse sea salt, creating a remarkable contrast. Perfect for serving at gatherings or enjoying as a decadent dessert, they're guaranteed to impress even those without dietary restrictions.
Ingredients
- •1.5 cup gluten-free 1-to-1 baking flour (contains xanthan gum)
- •0.5 cup Dutch-process cocoa powder
- •1 cup dark chocolate chips (divided)
- •0.5 cup unsalted butter
- •0.75 cup dark brown sugar
- •0.5 cup granulated white sugar
- •2 large eggs (room temperature)
- •1 tsp pure vanilla extract
- •1 tsp baking powder
- •coarse sea salt flakes (for garnish)
Instructions
- 1
Begin by setting up a double boiler over gently simmering water.
- 2
Combine the unsalted butter and half of the dark chocolate chips in the heatproof bowl.
- 3
Stir continuously until the mixture is entirely melted, smooth, and glossy.
- 4
Remove the bowl from the heat and set it aside to cool slightly.
- 5
In the bowl of a stand mixer, combine the room-temperature eggs, dark brown sugar, and granulated sugar.
- 6
Beat on medium-high speed for exactly four to five minutes.
- 7
Reduce the mixer speed to low and slowly stream the slightly cooled melted chocolate and butter mixture into the whipped eggs.
- 8
Add the pure vanilla extract and mix until just combined.
- 9
In a separate bowl, whisk together the gluten-free baking flour, Dutch-process cocoa powder, and baking powder.
- 10
Sift this mixture directly over your wet chocolate base.
- 11
Using a rubber spatula, gently fold the dry ingredients into the wet until no streaks of flour remain.
- 12
Cover the bowl tightly with plastic wrap and place the dough in the refrigerator for at least 45 minutes.
- 13
Preheat your oven to 350°F (175°C).
- 14
Scoop large mounds of cold dough onto a baking sheet lined with crinkled white parchment paper, spacing them two inches apart.
- 15
Bake for 10 to 12 minutes.
- 16
Press the remaining dark chocolate chips into the soft tops of the cookies immediately after removing from the oven.
- 17
Sprinkle a light layer of coarse sea salt flakes over the melted chocolate chips.
- 18
Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire cooling rack.
