Fudgy Gluten-Free Double Chocolate Chip Cookies

Soft, chewy gluten-free double chocolate chip cookies are made for chocolate lovers! If you are looking for the best chocolate cookie made with gluten-free all purpose flour, but without the grittiness or dry, crumbly texture, then this is the magic recipe for you. I use my easy gluten-free baking tips to make crisp, chewy edges with a soft, fudgy centers loaded with gooey chocolate chips.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F. Line two baking sheets with parchment paper or leave them ungreased. Set aside.

Step 2

In a large bowl beat together the melted butter, sugar, brown sugar, baking cocoa, and oil. Mix in the egg and vanilla extract.

Step 3

Mix in the flour, baking soda, and salt until thoroughly combined. Stir in the chocolate chips.

Step 4

For best results, cover the bowl and refrigerate for 30-60 minutes, or freeze for 20-30 minutes, until well chilled.

Step 5

Scoop out about 1 ½-2 tablespoons of dough and drop onto the prepared baking sheets about 2 inches apart. To work quickly and evenly, I used a medium-sized cookie scoop. If desired, sprinkle with flaky sea salt or press additional chocolate on the top.

Step 6

Bake for 10-12 minutes, rotating and turning the pans halfway through, until the edges are set and the middle is slightly underbaked. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.

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