Soft, Fudgy Gluten-Free Double Chocolate Cookies

Name: Soft, Fudgy Gluten-Free Double Chocolate Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: ½ cup unsalted butter (melted); ½ cup granulated sugar; ½ cup light brown sugar (packed); ½ cup unsweetened baking cocoa; 2 tablespoons vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 ⅓ cup gluten free all purpose flour (I use and recommend Cup4Cup); ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup semi sweet chocolate chips, chunks, or chopped chocolate; (optional) flaky salt (for sprinkling)

7 steps

Prep:5minCook:10min

Fudgy gluten-free chocolate cookies recipe have double dose of chocolate loaded with heaps of gooey chocolate chips. This easy recipe for gluten-free cookies are made with cocoa powder, resulting in a chewy exterior and soft, fudgy center. Double chocolate chip cookies will remind you of biting into a homemade brownie!

Updated at: Sun, 17 Nov 2024 23:06:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories145.4 kcal (7%)

Total Fat8.4 g (12%)

Carbs20.1 g (8%)

Sugars12.3 g (14%)

Protein1.2 g (2%)

Sodium77.2 mg (4%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

22 servings

½ cupunsalted butter

melted

½ cupgranulated sugar

½ cuplight brown sugar

packed

½ cupunsweetened baking cocoa

2 tablespoonsvegetable oil

1egg

large

1 teaspoonvanilla extract

1 ⅓ cupgluten free all purpose flour

I use and recommend

½ teaspoonbaking soda

½ teaspoonsalt

¾ cupsemi sweet chocolate chips

chunks, or chopped chocolate

flaky salt

optional, for sprinkling

Instructions

Step 1

Preheat the oven to 350°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.

Step 7

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