Double Chocolate Chip Cookies
gluten free | freeze well | warm up to enjoy
These are the hide-the-last-two-in-the-back-of-the-freezer cookies. The don’t-share-the-link cookies. The yes-I-ate-one-for-breakfast cookies.
Deep dark chocolate. Unsweetened cacao. Melted chocolate chips in every bite. Crisp edges, chewy centers, and salty flakes on top. A classic chocolate cookie — but richer, bolder, and absolutely not here to be subtle.
I’ve made a lot of cookies as a gluten-free personal chef. These are the ones people ask about again. And again. And again.
Why These Double Chocolate Cookies Win
- Rich dark chocolate flavor (not sugary — chocolatey)
- Chewy centers + crackled tops
- Gluten free but nobody knows
- Better the next day (yes, really)Freezer-friendly dough
Outrageous warm or room temp
Chill the Dough (If You Can Stand It)
Best practice: Chill dough 24 hours before baking.
Real life: You will want to bake them immediately. I respect both paths.
Why chilling helps (especially gluten free baking):
- Hydrates the flour blend
- Deepens chocolate flavor
- Firms the butter → better chew
- Improves structure
- Creates thicker cookies
Underbake slightly + chilled butter = chewy centers and soft middles. But listen — if your willpower lasts 14 minutes, bake them anyway. They’ll still be fantastic.
Texture Notes (Choose Your Type of Cookie)
Right out of the oven:
Soft, gooey, molten chocolate pockets, structurally questionable — emotionally perfect.
Reheated in the microwave:
My household favorite. Slight crumble, maximum melt. No regrets.
Room temperature (next day):
Richer. Deeper. More chocolate-forward. Almost brownie-like.
These are popular Gluten-free Cookies
Ingredient List
- Salted butter
- Brown sugar
- Eggs
- Vanilla extract
- Gluten free flour
- Cacao or unsweetened cocoa powder
- Salt
- Baking powder
- Baking soda
- Dark chocolate chips
- Flake salt (finish like a pro)
Baking Tips from a Gluten-Free Chef
- Use high quality cocoa.
- Don’t overbake — they should look slightly underdone in the center.
- Finish with flaky salt — it’s not optional, it’s strategy.
- Bigger scoops = better centers.
- Let them set on the pan before moving (unless you enjoy cookie rubble — still delicious).
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Dark Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 32 1x
- Diet: Gluten Free
Description
These gluten free double chocolate cookies are rich, chewy, and loaded with dark chocolate chips and flaky salt. Bakery-level results at home.
Ingredients
- 10 tablespoons salted butter, room temperature
- 1 cup plus 2 tablespoons packed brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup gluten free flour
- 3/4 cup cacao powder or unsweetened coco powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups dark chocolate chips
- flake salt, for garnish
Get Recipe Ingredients
Instructions
- In the bowl of a stand mixer, add in the butter and brown sugar and beat on medium/high speed for 3 minutes. Scrap down the sides of the bowl and beat for 1 more minute on medium/high speed.
- Add in the eggs and vanilla extract. Beat on medium/high speed for 1 minute.
- Scrap down the sides of the bowl. Pour in the flour, cacao, salt, baking powder and baking soda. Mix on low until everything is fully incorporated.
- Add in the chocolate chips and mix until the chips are spread throughout the batter.
- Using a cookie scoop (I used 1 1/2 tablespoon scoop), measure out the batter into cookies and place on a baking sheet tray. Continue until all the batter is used. Sprinkle a small amount of flake salt on top of each cookie. Place the tray in your refrigerator for 24 hours.
- When ready to bake, preheat your oven to 375F. Remove the cookies from your refrigerator and arrange 8 cookies per baking sheet tray. I removed all but 8 and baked the first batch on the cold baking sheet tray.
- Bake the cookies for 12 minutes – at the half way point (6 minutes) remove the baking sheet tray quickly from the oven and tap 2-3 times on your countertop to flatten the cookies. Return back to the oven for the remaining baking time.
- Let rest on the sheet tray for 1-2 minutes before removing and placing on a wire rack to cool completely. Repeat until all the cookies are baked.
Notes
If skipping the chilling batter part – preheat your oven to 375F before you start making the cookie batter. Then on step 5, just scoop the batter into cookies onto a baking sheet tray – about 8 per tray. Spinkle a small amount of flake salt on top of each cookie. And then follow instructions on step 7.
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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