Rich and chocolatey, but never fudgy, gluten free chocolate chocolate chip cookies. The secret is adding both melted chocolate and cocoa powder to the cookie dough. Perfect!
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These aren’t brownie or fudge cookies. They’re double chocolate chippers, and they’re delightful. But first, a few words about cookies…
For most of my baking life, like most people, cookie season was around the November and December holidays. It wasn’t like I didn’t bake cookies other times during the year, of course. Don’t be ridiculous. But the real intense cookie-baking was always during the holidays. Now, it’s still early enough in the year that I can remember how much better I felt eating less sugar after the new year.
Now, it’s still early enough in the year that I can remember how much better I felt eating less sugar around the New Year. But I have come to believe that my freezer must always be stocked with cookies. There is a simple reason for this…
Cookies make the best:
- hostess gifts;
- personal “just-a-little-something” dessert;
- way to soothe a child’s broken heart—which always happens when you least expect it;
- last minute thank-you gift.
No recipe on my blog would ever be complete without some discussion of substitutions. Am I right? Well, I haven’t tested these gluten free chocolate chocolate chip cookies with many substitutions. But here are my best educated guesses:
My favorite dairy-free butter substitute is butter-flavored Spectrum nonhydrogenated vegetable shortening. It has less moisture than butter, but Earth Balance buttery sticks have way, way more moisture. Using Earth Balance tends to lead to cookies that spread quite a lot during baking.
I haven’t tested this recipe with any egg substitutes, but in my limited experience I have found that any recipe with two or fewer eggs can handle an egg substitute relatively well. I think it’s worth trying. My favorite e
My favorite egg substitute is a “chia egg,” which is simply 1 tablespoon of ground chia seeds mixed with 1 tablespoon of lukewarm water. Allow the mixture to sit until it gels, and then include it in the recipe where eggs are mentioned, 1 “chia egg” per, well, egg.
Dutch cocoa powder is richer than natural cocoa powder, but either one will work in this recipe. If you can get your hands on Hershey’s Special Dark cocoa powder, which is a mixture of the two types, use that. It’s also quite dark in color, which makes for a truly beautiful cookie.
Use whatever sort of chips you like! Since the melted chocolate in the batter is dark, it’s kind of nice to use milk chocolate chips instead of semi-sweet. But white chocolate chips would also be nice, or even peanut butter chips.
Actually, peanut butter chips sounds amazing. I think I’ll try that next time…
P.S. Looking for the “regular” version of these? Try my thick and chewy gluten free chocolate chip cookies. 🍪