These gluten-free double chocolate chip cookies are crispy on the outside, chewy on the inside, buttery, and perfectly sweet.
Our family’s favorite cookie has to be chocolate-chocolate chip cookies with a big glass of milk to wash it down. Our sponsor, Bob’s Red Mill, inspired me to take our family favorite and see if I could make an equally delicious cookie from gluten-free flour. Having only dabbled in gluten-free cooking (with less-than-stellar results), I didn’t think these cookies would be right without gluten.
Bob’s Red Mill launched a new gluten-free flour earlier this summer called Gluten Free 1-to-1 Baking Flour, and they offered to send me some to try out. I did my homework while I waited for that package to arrive. The site said I could switch out the flours with no extra work. No starches or xanthan gum. Just replace my normal flour with gluten-free flour in any recipe.
Honestly, I didn’t think it would be that easy.
When my flour arrived, I searched high and low on the package for special instructions. I couldn’t find any. I rifled through the box, thinking maybe there was a pamphlet. Nope. I became more worried about how these chocolate-chocolate chip cookies would turn out. It seemed like uncharted baking territory.
The Gluten-Free Flour Test Results
To make this a true side-by-side comparison, I made two batches of the same recipe at the same time, cooking them on the same pan so half were regular flour and half were gluten-free. I didn’t want any deviations that would account for a difference in the cookies. I had hidden reminders as to which bowl and side of the pan housed the gluten-free dough. Then I conducted a blind study with my dear family.
My family was divided right down the middle. With a cookie in each hand, half preferred cookie A and the other preferred cookie B. They all admitted that had they not known that research was being conducted, they may have thought it was the same cookie. The observations I made, knowing which was which, were that the gluten-free cookies were not quite as rich (preferred by some family members) and that the chocolate chips were more enveloped in the dough than the regular flour. I’d say the results of this study were a big thumbs up for Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
My Double Chocolate Chip Recipe
So obviously, I can’t go on and on about cookies without sharing my family’s favorite recipe. My family’s double chocolate chip cookie recipe is our pride and joy. It’s not something we share easily, but I’m willing to break tradition and share the all-important ingredients and instructions with you all today!
- 1/2 c. Butter (softened)
- 3/4 c. White Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1 c. All-Purpose/Baking Flour
- 1/3 c. Unsweetened Cocoa Powder
- 1/4 tsp. Baking Soda
- 1/8 tsp. Salt
- 1 c. Semisweet Chocolate Chips
Preheat oven to 350°F. Line two large cookie sheets with parchment paper and set aside. Do you know the difference between a jelly pan/baking pan and a cookie sheet? You can find out in my post 8 Tricks for Extraordinary Cookies from Scratch You Need to Know.
In a large bowl or stand mixer (I love my KitchenAid Artisan Tilt-Head Stand Mixer), beat butter, sugar, egg, and vanilla until light and fluffy.
Combine the flour, cocoa, baking soda, and salt with a fork in a separate bowl. Stir the flour mixture into the butter mixture until well blended. Fold in the chocolate chips with a firm silicone spatula.
Drop dough (about 1 round tablespoon) onto the prepped cookie sheet. Bake for 8 – 10 minutes until edges set.
Remove the cookies from the oven and let them sit on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely. Waiting longer may lead to tough cookies. Moving them too soon will cause them to fall apart.
These divine cookies are served best warm but hold up well for several days. The dough can be refrigerated between batches if you don’t want to make them all at once. It’s nice to pull out just a few so they are fresh each day.
My Thoughts on Bob’s Gluten-Free 1-to-1 Flour
Anyone can make gluten-free double chocolate chip cookies that taste just as good, if not better, than traditional ones with Bob’s Red Mill 1-to-1 gluten-free baking flour. There’s no need for starches or xanthan gum – replace your normal flour with gluten-free flour and keep the rest of the ingredients the same. As our family found out, you would never guess the difference between the two. So take a bite out of amazing, and test out this versatile flour with a batch of delicious double chocolate chip cookies today.
I received an email from a sweet boy named Caleb, who has his own cooking channel on YouTube. He asked if he could feature my recipe in one of his videos. He did an amazing job! I asked if I could share it with you all, and he gave me a big thumbs-up. Caleb’s Cooking Creations video can be seen below.
Double Chocolate Chocolate Chip Cookies
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- Preheat oven to 350ºF.
- In a large bowl or stand mixer, beat butter, sugar, egg, and vanilla until light and fluffy.
- Combine the flour, cocoa, baking soda, and salt with a fork in a separate bowl.
- Stir into the butter mixture until well blended.
- Mix in the chocolate chips with a firm silicone spatula.
- Drop dough onto the prepped cookie sheets (about 1 rounded tablespoon).
- Bake for 8 – 10 minutes, until edges set.
- Cool for 5 minutes on the cookie sheets before transferring them to wire racks to finish cooling.
If you’re looking for more yummy desserts, might I suggest my famous Peanut Butter Cups or one of these 22 quick and easy dessert recipes (They’re all ready for munching in an hour or less!) I also have a big list of tips and tricks for making chocolate chip cookies.