When you live in a house of all boys, you create a lot of cookie recipes! This one is always a favorite, but especially during the winter months surrounding Valentine’s Day when chocolate is the star of the show. They are literally the perfect chocolate cookies and a family favorite – fudgy and decadent with crispy edges. My favorite way to make them is this a larger cookie scoop so to create that giant, cookie shop cookie vibe. Pair with milk or a bit of vanilla ice cream and you have an easy and perfect dessert with this gluten-free chocolate cookie recipe!

Why You Will Love This Recipe:

• Ultra rich and chocolatey thanks to cocoa powder and dark chocolate chips
• Soft, fudgy center with lightly crisp edges
• Simple recipe made with simple pantry ingredients
• Naturally gluten-free (and dairy-free friendly if using dairy-free chocolate)
• No chilling overnight—just 1 hour for bakery-style cookies
• Perfect for chocolate lovers who want a decadent, not cakey cookie
• Easy recipe making a decadent dessert

Ingredients:

• 1/2 cup salted butter, softened
  Use real butter, not margarine. Let it sit at room temperature for 30–45 minutes so it creams smoothly with the sugars. You could use unsalted butter but that’s not my jam. 
• 1/3 cup white sugar or coconut sugar
  Helps the Adds a subtle caramel flavor and helps create soft, chewy centers.
• 1/3 cup dark brown sugar, packed
  Brings moisture and richness, which is especially important in gluten-free baking.
• 2 egg yolks, room temperature
  Yolks add richness and chew without making the cookies cakey. Discard or save the whites for another recipe.
• 1 teaspoon vanilla extract
  Enhances the chocolate flavor—pure vanilla is best if available.
• 1 cup gluten-free 1:1 flour blend with xanthan gum – I love Arrowhead Mills!
  Measure using the spoon-and-level method for accuracy. This blend works well for soft cookies.
• 2/3 cup unsweetened cocoa powder
  Use a good-quality natural cocoa powder for deep chocolate flavor. I like using a dutch-process cocoa powder.
• 1 teaspoon baking soda
  Helps the cookies spread and develop soft centers.
• 1/2 teaspoon salt
  Balances the sweetness and intensifies the chocolate flavor.
• 1 tablespoon whole milk
  Adds moisture and helps the dough come together smoothly.
• 1 1/2 cups dark chocolate chips (Enjoy Life or Hu Chocolate)
  Gluten-free and dairy-free friendly, with rich chocolate flavor in every bite.

Instructions:

1. Cream the butter and sugars
   In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, coconut sugar, and brown sugar on medium speed for about 3 minutes, until light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
2. Add the egg yolks and vanilla
   Add the egg yolks and vanilla extract. Mix on high speed for 1 minute, until the mixture looks smooth, slightly thickened, and glossy.
3. Mix in the dry ingredients
   Add the gluten-free flour, cocoa powder, baking soda, and salt. Mix on low speed at first to avoid the flour mixture flying out, then increase to medium speed and mix just until no dry spots remain. The dough will be thick.
4. Add the milk
   Pour in the tablespoon of milk and mix on high for about 20–30 seconds, until fully incorporated and the dough loosens slightly.
5. Fold in the chocolate chips
   Stir in the chocolate chips using a spatula or mix on low speed until evenly distributed throughout the dough.
6. Chill the dough
   Cover the bowl or transfer the dough to an airtight container and refrigerate for 1 hour. This step is essential for gluten-free cookies to hold their shape and develop flavor.
   Remove the dough from the fridge and let it sit at room temperature for 10 minutes before scooping.
7. Preheat and prepare
   Preheat the oven to 350°F. Line a baking sheet with parchment paper.
8. Scoop the cookies
   Using a 2 tablespoon cookie scoop, scoop the dough and place cookies about 2 inches apart on the prepared baking sheet. Do not flatten. Top with additional chocolate chips if wanted. 
9. Bake
   Bake for 10–13 minutes, until the edges are set and the centers look slightly underbaked.
   ?? Do not overbake—the cookies will continue to firm up as they cool.
10. Cool
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips and Tricks:

• Don’t skip the chill time. Gluten-free dough needs time to hydrate and firm up so the cookies don’t spread too much.
• Measure cocoa powder carefully. Spoon it into the measuring cup and level—too much can dry out the dough.
• For best results, use room-temperature egg yolk. This helps the dough mix smoothly and evenly.
• Underbake slightly. The centers should look soft when you pull them out—this is the secret to fudgy cookies.
• For extra indulgence, press a few chocolate chips on top of each dough ball before baking.

Perfect Pairings:

• Cold milk or dairy-free milk
  Almond, oat, or coconut milk pairs perfectly with the rich chocolate flavor and balances the fudgy texture.
• Hot coffee or espresso
  The bitterness of coffee enhances the deep cocoa notes—perfect for an afternoon treat or dessert.
• Vanilla ice cream (or dairy-free vanilla)
  Turn these cookies into an easy dessert by sandwiching ice cream between two cookies or serving one warm with a scoop on the side.
• Fresh berries
  Strawberries or raspberries add a bright, slightly tart contrast to the rich chocolate.
• Hot chocolate or mocha
  For the ultimate chocolate lover moment, serve alongside a cozy mug of hot cocoa.
• Chocolate drizzle or sea salt
  Drizzle with melted dark chocolate or sprinkle lightly with flaky sea salt just after baking for a bakery-style finish.

Serve Them For:

• Holiday baking & cookie exchanges
  These cookies are rich, festive, and sturdy enough to travel—perfect for sharing with friends and family.
• After-school or after-dinner treats
  A cozy, chocolatey treat that feels special but is easy enough for any night of the week.
• Parties & gatherings
  Serve on a dessert platter or stack them bakery-style—no one will guess they’re gluten free.
• Bake sales & potlucks
  A reliable crowd-pleaser that holds its shape and flavor even after sitting out.
• Valentine’s Day or special occasions
  Double chocolate makes these ideal for chocolate-forward celebrations.
• Freezer treats for busy weeks
  Bake ahead, freeze, and enjoy whenever a chocolate craving hits.

Storage Instructions:

• Room Temperature:
  Store cookies in an airtight container for up to 3 days.
• Refrigerator:
  Keeps well for up to 5 days for a firmer texture.
• Freezing Baked Cookies:
  Freeze in a freezer-safe container for up to 2 months. Thaw at room temperature.
• Freezing Cookie Dough:
  Scoop dough into balls, freeze solid, then store in a freezer bag for up to 3 months.
  Bake from frozen at 350°F, adding 1–2 minutes to the bake time.

Check out the recipe card below to make these delicious gluten-free chocolate cookies!

No ratings yet

Gluten-Free Double Chocolate Chip Cookie Recipe

These easy gluten-free double chocolate cookies recipe comes together with simple pantry ingredients and is perfect for holidays, parties, or whenever a serious chocolate craving hits. Whether you enjoy them fresh from the oven or straight from the freezer, these cookies are a must-bake for chocolate lovers looking for a reliable gluten-free treat.

Print Recipe

Prep Time:10 minutes mins

Cook Time:12 minutes mins

Chill Time:1 hour hr

Ingredients

• 1/2 cup salted butter softened
• 1/3 cup white sugar or coconut sugar
• 1/3 cup dark brown sugar packed
• 2 egg yolks room temperature
• 1 teaspoon vanilla extract
• 1 cup gluten-free 1:1 flour blend
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon whole milk
• 1 1/2 cups dark chocolate chips Enjoy Life or Hu Chocolate

Instructions

• In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, coconut sugar, and brown sugar on medium speed for about 3 minutes, until light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
• Add the egg yolks and vanilla extract. Mix on high speed for 1 minute, until the mixture looks smooth, slightly thickened, and glossy.
• Add the gluten-free flour, cocoa powder, baking soda, and salt. Mix on low speed at first to avoid the flour mixture flying out, then increase to medium speed and mix just until no dry spots remain. The dough will be thick.
• Pour in the tablespoon of milk and mix on high for about 20–30 seconds, until fully incorporated and the dough loosens slightly.
• Stir in the chocolate chips using a spatula or mix on low speed until evenly distributed throughout the dough.
• Cover the bowl or transfer the dough to an airtight container and refrigerate for 1 hour. This step is essential for gluten-free cookies to hold their shape and develop flavor.
• Remove the dough from the fridge and let it sit at room temperature for 10 minutes before scooping.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Using a 2 tablespoon cookie scoop, scoop the dough and place cookies about 2 inches apart on the prepared baking sheet. Do not flatten. Top with additional chocolate chips if wanted.
• Bake for 10–13 minutes, until the edges are set and the centers look slightly underbaked.
• ?? Do not overbake—the cookies will continue to firm up as they cool.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings: 20

These gluten free double chocolate chip cookies are rich, fudgy, and loaded with chocolate in every bite. Made with cocoa powder and dark chocolate chips, they have soft centers, slightly crisp edges, and a deep chocolate flavor that satisfies any sweet tooth. Using egg yolks instead of whole eggs keeps the texture chewy—not cakey—while a short chill time helps the dough bake up perfectly every time.

These easy gluten-free double chocolate cookies recipe comes together with simple pantry ingredients and is perfect for holidays, parties, or whenever a serious chocolate craving hits. Whether you enjoy them fresh from the oven or straight from the freezer, these cookies are a must-bake for chocolate lovers looking for a reliable gluten-free treat.