Cookie and chocolate lovers, you’re in luck! These new gluten and nut free (dairy-free option) double chocolate chip cookies are soft, decadent, loaded with chocolate flavor, and very easy to make! They only require one bowl to make the dough and don’t necessarily need to be chilled (see what I mean below).
There are 3 ways to make these cookies: bake immediately, chill in the fridge, or freeze. The picture below shows the difference between the 3 methods. The cookie on the left was not chilled whatsoever, the one in the middle was chilled in the refrigerator, and the cookie on the right was frozen before baking. You can choose which method you would like to use. The room temperature dough cookie is quite big, largely due to the dough oozing out from lack of chilling which makes it thinner and slightly more crisp. The one in the center is thicker than the one on the left and just slightly larger than the frozen one, making it feel like you are getting a larger cookie. The right one is the thickest but smallest, making it seem like you aren’t getting much out of one cookie but it was my sister’s favorite of the three. Can’t decide which method to use? Split up the batch and try all three methods!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click one and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Lily’s sugar and dairy free dark chocolate chips are linked here.
Espresso powder I use for baking is linked here.
Link to my favorite gluten-free flour blend is here.
Gluten & Nut Free Double Chocolate Chip Cookies
Ingredients
- ½ cup (1 stick) butter or vegan butter for dairy-free
- ½ cup dark brown sugar lightly packed
- ⅓ cup sugar
- ½ tsp salt
- ¾ tsp espresso powder optional, but it enhances the chocolate flavor
- 1 tsp vanilla
- 1 room temperature egg my eggs are never room temp so I carefully put them (un-cracked) in a small bowl, pour hot water over top, and let them sit for 5 minutes until they're no longer cold
- ½ tsp baking soda
- ¼ cup cocoa powder
- 1 cup Bob's Red Mill Gluten-Free 1:1 Baking Flour linked above this recipe card
- 1⅓ cups semisweet or dark chocolate chips/chopped up chocolate bars dairy-free if needed
Instructions
- You have 3 options, bake the dough immediately, chill the dough in the fridge, or freeze the dough. See the comparison picture above to see the outcomes and learn about the differences between each method.
- Line baking sheets with parchment paper. If you are going to bake the cookies immediately, preheat the oven to 350 degrees F (177 C).
- In a medium-large glass bowl, melt the butter in the microwave (only about 15 seconds at a time because mine exploded doing longer increments). Add the brown sugar, sugar, salt, espresso, vanilla, and egg and whisk very well until smooth. Sift in the cocoa powder (to prevent clumps), add the baking soda, and GF flour and whisk until completely smooth. Fold the chocolate into the dough using a spatula.
- If you are baking the cookies immediately, scoop dough balls onto the lined baking trays making sure there's a good amount of space in between each so they won't bake into each other. Bake the cookies for 8-10 minutes or until the edges look more crisp than the center. Remove from the oven and let them cool for at least 5 minutes before enjoying!
- If you are chilling the dough in the fridge, scoop dough balls onto the lined baking sheets (no need to distance them) and chill in the fridge for at least 30 minutes. At about the 20/25 minute mark, preheat the oven to 350 degrees F (177 C). Once the oven is fully heated, remove a baking tray from the fridge, arrange 12 dough balls (distanced) on the tray, and bake for 8-11 minutes or until at least the edges look fully baked and slightly crisp. Remove from the oven and let them cool for at least 5 minutes before enjoying!
- If you are freezing the dough, scoop dough balls onto the lined baking sheets (no need to distance them) and chill in the freezer until solid (about 20-30 minutes). If you are not going to bake them today, transfer the dough balls to a container or sealable bag. If you are going to bake them today, after about 20 minutes chilling in the freezer, preheat the oven to 350 degrees F (177 C). Once the oven is heated, remove 12 dough balls from the freezer, arrange them (distanced) on a lined baking tray, and bake for 9-12 minutes or until at least the edges look fully baked and slightly crisp. Remove from the oven and let them cool for at least 5 minutes before enjoying!
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