The BEST Double Chocolate Chip Gluten-Free Cookies – Easy!

The BEST Double Chocolate Chip Gluten-Free Cookies bring all the chocolate magic with every bite! Semi-sweet chocolate and Guittard Large Milk Chocolate Baking Chips in a moist, chewy chocolate cookie! No stand mixer is required, and the cookie dough comes together quickly with oodles of chocolaty goodness. This cookie will satisfy any cookie craving!

This is a recipe for chocolate lovers of all ages! Chewy and thick with a fudgy center full of chocolate chips, who could ask for more? This brownie cookie is simply delicious and one of my favorite gluten-free cookies!

Recipe Ingredients for Chocolate Chocolate Chip Cookies

You’ll need the following simple ingredients to make this amazing Double Chocolate Chip Gluten-Free Cookie!

• Gluten-Free All Purpose Flour Blend – I used Cup 4 Cup Gluten-Free Flour Blend
• Semi-Sweet Chocolate Chips
• Guittard Milk Chocolate Baking Chips – I used this gluten-free brand
• Organic Cocoa Powder (unsweetened) – Guittard Cocoa Powder
• Eggs
• Vanilla Extract
• Baking Soda
• Salt
• Melted Butter
• White Sugar
• Light Brown Sugar

Ingredient Notes

• I used Guittard Milk Chocolate Baking Chips. You can also use Chocolate Chunks.
• You can also use half dark chocolate chips, white chocolate chips, or even peanut butter chips.
• I used Cup 4 Cup Gluten-Free Flour. You could also use Bob’s Red Mill Gluten-Free Flour Blend or King Arthur Gluten-Free Flour Blend.

How To Make Double Chocolate Chip Gluten Free Cookies- Step by Step

Full directions in recipe card below.

Pre-heat Oven to 350 degrees F.

1. Melt Butter over low heat, turn off the flame, and cool to room temperature.
2. Place Gluten-Free Flour, Sugar, Light Brown Sugar, Salt, Baking Soda, and Cocoa Powder in a large mixing bowl and combine thoroughly.
3. In a separate bowl, whisk eggs and add vanilla and cooled butter. Blend.
4. Add wet ingredients to dry ingredients. Combine well.
5. Add semi-sweet and milk chocolate chips. Mix until well combined. I used my hands. It’s a thick, sticky cookie dough. Fold the dough several times until all the chocolate chips are integrated thoroughly.
6. Using a large cookie scoop, measure six cookie dough balls per prepared baking tray with a silicon liner or parchment paper. The recipe makes 18 large cookies.
7. Bake for 15-18 minutes until a toothpick comes out clean. Do not overbake, or the cookies will be dry. Remove them from the oven and let them rest for 20 minutes before transferring them to a wire rack. They will firm up as they come to room temperature.

Tips & Tricks

• Be careful not to bake for too long. Every oven is different so watch carefully once they start to spread out. Take them out as soon as they start to set up. They will firm up as they cool.
• For best results, gently scoop or spoon your flour into the measuring cups and level it off with a knife. This will prevent you from using too much flour.

Storage

Store in an airtight container for up to 4 days. Alternatively, you can freeze the cookies.

Additions and Substitutions

• You can use any chocolate chips you desire. For a fudgy texture, I recommend mixing a milk chocolate chip with a semi-sweet or dark chocolate chip. I love Guittard Chocolate Baking Chips.

Frequently Asked Questions for Chocolate Double Chocolate Chip Cookies

I hope you loved this Double Chocolate Chip Cookie Recipe. If you make it, leave a rating so I know you liked it!

The BEST Double Chocolate Chip Gluten-Free Cookies – Easy!

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5 from 3 reviews

The BEST Double Chocolate Chip Gluten-Free Cookies bring all the chocolate magic with every bite! Semi-sweet chocolate and Guittard Large Milk Chocolate Baking Chips in a moist, chewy chocolate cookie! No stand mixer is required, and the cookie dough comes together quickly with oodles of chocolaty goodness!

• Author: Sherie Friedlander
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Yield: 18 Large Cookies 1x
• Category: Desserts
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 3 Cups Gluten-Free Flour (I used Cup 4 Cup Gluten-Free Flour Blend)
• Semi-Sweet Chocolate Chips – 1 cup
• Guittard Large Milk Chocolate Baking Chips – 1 and 1/2 cups
• Organic Unsweetened Cocoa Powder – 1/2 cup
• Eggs – 2 Room Temperature
• Vanilla Extract – 2 Teaspoons
• Baking Soda – 1/2 Teaspoon
• Salt – 1/2 Teaspoon
• Melted Butter – 2 and 1/2 Sticks Butter
• White Sugar – 1 cup
• Light Brown Sugar – 1 and 1/2 cups

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Instructions

Pre-heat Oven to 350 degrees F.

1. Melt Butter over low heat, turn off the flame, and cool to room temperature.
2. Place Gluten-Free Flour, Sugar, Light Brown Sugar, Salt, Baking Soda, and Cocoa Powder in a large mixing bowl and combine thoroughly.
3. In a separate bowl, whisk eggs and add vanilla and cooled butter. Blend.
4. Add wet ingredients to dry ingredients. Combine well.
5. Add semi-sweet and milk chocolate chips. Mix until well combined. I used my hands. It’s a thick, sticky cookie dough. Fold the dough several times until all the chocolate chips are integrated thoroughly.
6. Using a large cookie scoop (a 1/4 cup spring-loaded scoop), measure six cookies per prepared baking tray with a silicon liner or parchment paper. The recipe makes 18 large cookies.
7. Bake for 15-18 minutes until a toothpick comes out clean. Do not overbake, or the cookies will be dry. Remove them from the oven and let them rest for 20 minutes before transferring them to a cooling rack. They will firm up as they come to room temperature.

Notes

• You can use any chocolate chips you desire. For a fudgy texture, I recommend mixing a milk chocolate chip with a semi-sweet or dark chocolate chip. I love Guittard Chocolate Baking Chips.
• I used Guittard Milk Chocolate Baking Chips. You can also use Chocolate Chunks.
• I used Cup 4 Cup Gluten-Free Flour. You could use Bob’s Mill Gluten-Free Flour Blend or King Arthur Gluten-Free Flour Blend.

Storage

Store in an airtight container for up to 4 days. Alternatively, you can refrigerate or freeze the cookies.