Soft, Fudgy Gluten-Free Double Chocolate Cookies

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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