Gluten Free Double Chocolate Cookies Recipe
Extra large and extra indulgent, these Gluten Free Double Chocolate Cookies are full of dark chocolate flavor, topped with crunchy nuts, and finished with a signature fudgy center.
Servings: 12 large cookies
Calories: 291kcal
Ingredients
- 2 cups dark chocolate chips (60% or higher)
- 3 tablespoon butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 Tbsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/2 tsp pure vanilla extract
- 1/4 cup lightly toasted pecans coarsely chopped*
Garnish
- sea salt flakes optional
Instructions
- In a double boiler (or a bowl set over a saucepan filled with a few inches of water), place 1½ cups of the chocolate chips in the bowl along with the butter. Using a spatula, stir until the mixture is smooth. Turn the heat off, but leave the mixture to sit over the water.
- In a medium-sized mixing bowl or the bowl of a stand mixer, combine the sugars, cornstarch, baking powder, and kosher salt. Add the eggs and vanilla, and beat just until incorporated.
- Add the melted butter and chocolate mixture to the wet ingredients, and beat until smooth. Using a rubber spatula, fold in the remaining ½ cup of chocolate chips and the pecans. Cover the bowl with plastic wrap so it touches the surface of the dough. Place in the refrigerator to rest and chill for at least 3 hours, preferably overnight.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a baking sheet with parchment paper or a baking mat.
- Using a large cookie scoop (#20 or approximately 3.5 tbsp.), form balls of dough (the batter won't be super thick—think ice cream consistency). Place on the prepared baking sheet (only 6 per sheet), then gently press the tops of the cookie dough to flatten them. They should still be about ¾ inch thick.
- Place in the oven and bake for 9–10 minutes, rotating the sheet halfway through. The cookies are done when they start to crack on top and the edges are firm. They will look slightly underbaked—that's okay. Remove from the oven, sprinkle with sea salt, and allow the cookies to cool on the baking sheet for 8 minutes. This helps them firm up, so don't remove them too soon. Transfer to a wire rack to cool completely.
Notes
*You can completely omit the nuts or substitute them with pistachios, walnuts, or almonds. For a nut-free version, add more chocolate, coconut, or dried cherries.
-To make these a standard size, use a regular cookie scoop (#40 or 1.5 tbsp.) and bake for 7–8 minutes. The yield will be about 2 dozen.
-For an even more decadent version, try browning the butter or adding a pinch of espresso powder.
STORE Flourless Chocolate Cookies in an airtight container at room temperature for up to 4 days once cooled. For longer storage, FREEZE them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container—good for up to 2 months.
To REHEAT, thaw at room temperature or warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 3–4 minutes until the centers are soft and the chocolate chips are slightly melted.
Nutrition
Calories: 291kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 147mg | Potassium: 221mg | Fiber: 1g | Sugar: 27g | Vitamin A: 151IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 1mg
