Chocolate, Cookies, White Chocolate

Gluten-Free Triple Chocolate Cookies

I love baking for restricted diets in part because of the challenge. With gluten-free bakes, the challenge always seems to be creating a chewy texture without the presence of gluten. And thanks to cocoa powder, melted butter, and dark brown sugar, I think I have accomplished that feat here!

One thing about my favorite cookie recipes: they require refrigeration. Even if you use a different recipe, try chilling the dough for a few hours out; I find it helps to produce more consistent cookies, plus there’s less pressure to go start to finish in a recipe because batching out and baking off cookies can take a while!

Gluten-Free Triple Chocolate Cookies

yield: 16-18 rather large cookies

  • 1 3/4 cup gluten-free all-purpose flour*
  • 1/4 cup Dutch cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cornstarch
  • 3/4 cup butter, melted
  • 1 tsp instant espresso, optional
  • 1 1/2 cups dark brown sugar
  • 1 tsp vanilla
  • 1 egg + 1 egg yolk
  • 4oz white chocolate, chopped
  • 4 oz semisweet or dark chocolate, chopped

In a medium bowl, combine the gluten-free all-purpose flour, cocoa, baking soda, salt, and cornstarch. Set aside.

In the bowl of a stand mixer, combine the melted butter and instant espresso, if using, whisking to dissolve the espresso. Add in the dark brown sugar and vanilla and mix until combined. Expect a wet sandy mixture to develop. Add in the eggs and mix on medium speed for 30 seconds which will help lighten and emulsify the mixture.

With the mixer on low speed, gradually add in the flour until incorporated. Finally, add in the chopped chocolate all at once, mixing to distribute. Wrap the cookie dough in plastic wrap and foil and refrigerate for 3 hours or overnight.







When you’re ready to bake the cookies, preheat oven to 325 degrees and line a baking sheet with parchment paper. Break apart the dough and roll into balls; the recipe should make about 16 -18 rather large cookies. Bake the cookies 6 to a sheet for 18-20 minutes until they’ve flattened but they still appear puffy all around.

*In terms of gluten-free all-purpose flour blends for this recipe, I’ve had excellent luck with both Bob’s Red Mill as well as Krusteaz brands.



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