Gluten-Free Double Chocolate Chip Cookies

These Gluten-Free Chocolate Chocolate Chip Cookies are made for chocolate lovers: a rich chocolate cookie base studded with generous chocolate chips for a double dose of chocolate in every bite.

These gluten-free double chocolate chip cookies embrace the “more is more” philosophy: a soft, chewy chocolate cookie base combined with lots of chocolate chips for maximum chocolate impact.

Soft centers, slightly crisp edges, and chocolate in every bite make this recipe perfect for sharing on special occasions or baking on a cozy weekend. Below are the ingredients and clear steps to make them successfully at home.

Here’s what you need to make these gluten-free chocolate chocolate chip cookies:

Start With Your Ingredients

• Gluten-free measure-for-measure flour — choose a blend with xanthan gum for the best texture; weigh your flour when possible for accuracy.
• Unsweetened natural cocoa powder — natural (not Dutch-processed) cocoa gives the best flavor for this recipe.
• Baking soda and salt — for lift, spread, and balanced flavor.
• Softened butter — should indent when pressed but not be greasy; proper temperature helps the butter and sugars cream correctly.
• Granulated sugar and light brown sugar — a mix of both creates a soft, chewy cookie with a fudgy center.
• Room temperature eggs — keep eggs and butter at similar temperatures so the batter emulsifies properly.
• Vanilla extract — enhances the chocolate flavor.
• A splash of milk — a small amount of unsweetened dairy or dairy-free milk improves texture and appearance.
• Semisweet or dark chocolate chips — the second chocolate dose; use plenty so every bite has chips.

How To Make Gluten-Free Chocolate Chocolate Chip Cookies, Step By Step

The full recipe with exact ingredient amounts and tips is in the recipe card below.

1. Preheat the oven and prep pans. Preheat to 350°F (175°C) and line baking sheets with parchment paper.
2. Combine dry ingredients. Whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt in a medium bowl and set aside.
3. Cream butter and sugars. In a mixer with a paddle attachment (or with a hand mixer), cream softened butter with granulated and light brown sugar for 2–3 minutes until light and fluffy.
4. Add eggs and vanilla. Scrape down the bowl, add eggs one at a time, beating well between additions, then mix in the vanilla extract.
5. Incorporate dry ingredients and milk. Add about half the dry mix gradually, mixing until almost combined. Add the milk for a few seconds, then add the rest of the dry ingredients and mix until just combined (a little dry flour is fine).
6. Fold in chocolate chips. Stir in the chocolate chips until evenly distributed; the dough will be sticky and thick, like brownie batter.
7. Scoop and bake. Use a large cookie scoop (about 3 tablespoons) to portion dough—six per sheet works well. Roll the dough briefly for a smooth top if desired. Bake 9–11 minutes until edges are set and centers appear just underbaked (about 9.5 minutes for many ovens).
8. Shape and cool. After removing from the oven, gently press extra chips into the tops and, if you want a perfect round shape, coax the cookies into circles with a round cutter or the back of a spoon. Cool 2–3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
9. Store. Store at room temperature in an airtight container for 2–3 days or freeze up to 2 months.

FAQ & Tricks For The Best Gluten-Free Chocolate Cookies

Presentation tips: Press a few extra chocolate chips into the tops as the cookies come out of the oven for a bakery look. A light sprinkle of flaky sea salt also elevates the flavor. Use a round cutter or the back of a spoon to gently reshape warm cookies into neat circles if you want uniform presentation.

Chocolate chips we prefer: Use good-quality semisweet or dark chips for deep chocolate flavor; they melt and hold up well in baking.

Measure accurately: A kitchen scale yields the most consistent results, especially with gluten-free flours. If you don’t have a scale, use the scoop-and-level method to avoid packing too much flour into the cup.

Make dairy-free: Substitute vegan butter sticks and a dairy-free milk plus allergy-friendly chocolate chips to make this recipe dairy-free.

Variation ideas: Swap in white chocolate chips, milk chocolate, chocolate chunks, or peanut butter chips for a different flavor profile.

Recipe Card

Gluten-Free Chocolate Chocolate Chip Cookies

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour
• Yield: 24 Cookies
• Diet: Gluten Free

Description

Made with a chocolate cookie base and plenty of chocolate chips, these gluten-free double-chocolate chip cookies are a chocolate lover’s dream.

Ingredients

• 2 1/4 cups (270 g) gluten-free measure-for-measure flour, weighed or scooped and leveled
• 1 cup (96 g) unsweetened natural cocoa powder (not Dutch-processed)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks / 16 Tbsp) butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) light brown sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup (60 ml) milk (dairy or unsweetened dairy-free)
• 1 1/2 cups (9 oz / 255 g) semisweet or dark chocolate chips
• Extra 1/2 cup (3 oz / 85 g) chocolate chips to decorate, optional

Instructions

1. Preheat the oven & prep pans: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. Cream butter & sugars: In a mixer, cream softened butter with granulated and brown sugar 2–3 minutes until light and fluffy.
4. Add eggs & vanilla: Add eggs one at a time, mixing between additions; stir in vanilla.
5. Add dry ingredients & milk: Add half the dry ingredients, mix until almost combined, add milk, then add remaining dry ingredients and mix until just combined.
6. Fold in chips: Stir in chocolate chips until evenly distributed; dough will be sticky.
7. Scoop & bake: Use a 3-tablespoon scoop to portion dough onto prepared sheets. Bake 9–11 minutes until edges are set and centers look slightly underdone.
8. Shape & cool: Press extra chips into warm cookies, shape gently if desired, cool 2–3 minutes on the sheet, then transfer to a rack to cool completely.

Notes

Ingredient Notes

• Flour: A measure-for-measure gluten-free flour with xanthan gum works best; weigh ingredients when possible.
• Cocoa: Natural cocoa powder yields the preferred flavor for this recipe.
• Measuring: Use a scale for consistent results or use the scoop-and-level method for dry cups.

Tricks for pretty cookies

• Smooth dough balls in your palms before baking and tuck in a few extra chips for an attractive top.
• Fill any gaps on baked cookies with extra chips while warm, and reshape warm cookies with a round cutter for uniform circles.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Cookies
• Method: Oven
• Cuisine: American