Fudgy gluten-free chocolate cookies recipe have double dose of chocolate loaded with heaps of gooey chocolate chips. With a chewy exterior and soft, fudgy center, these cookies will remind you of biting into a homemade brownie!
¾cupsemi sweet chocolate chips, chunks, or chopped chocolate
(optional) flaky salt,for sprinkling
Preheat the oven to 350°F. Line two baking sheets with parchment paper or leave them ungreased. Set aside.
In a large bowl beat together the melted butter, sugar, brown sugar, baking cocoa, and oil. Mix in the egg and vanilla extract.
Mix in the flour, baking soda, and salt until thoroughly combined. Stir in the chocolate chips.
For best results, cover the bowl and refrigerate for 30-60 minutes, or freeze for 20-30 minutes, until well chilled.
Scoop out about 1 ½-2 tablespoons of dough and drop onto the prepared baking sheets about 2 inches apart. To work quickly and evenly, I used a medium-sized cookie scoop. If desired, sprinkle with flaky sea salt or press additional chocolate on the top.
Bake for 10-12 minutes, rotating and turning the pans halfway through, until the edges are set and the middle is slightly underbaked. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.
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Does the dough have to be chilled?Yes and no. I've tried the recipe with refrigerating the dough until well chilled (30-60 minutes) and baking straight away. While the taste wasn't affected, the cookies are chewier, with less grittiness, and had a slightly better structure with chilling.
To speed up the process, cover the bowl and freeze for 30 minutes while the oven is preheating.Dairy Free Adaptations:I have not tried the recipe using dairy-free, plant based butter, but a lot of readers have had success with substituting vegan butter sticks, such as Earth Balance, in other gluten free cookie recipes.
For the chocolate chips, they may be omitted or substitute dairy free chips, such as Enjoy Life.
When ready to bake, place the dough about 2 inches apart on ungreased baking sheets and bake for 1-2 minutes longer.Storing / Freezing:Gluten free baked goods are best enjoyed within a day or two of baking. Store cooled cookies in an airtight container at room temperature.To store longer, I recommend freezing until ready to eat. Make sure they have cooled completely and the chocolate chips have hardened. Wrap the cookies in stacks of 2-3 and then transfer to an airtight freezer container up to 3 months.To freeze unbaked cookies, portion out the dough on a baking sheet and freeze until solid. Transfer the unbaked cookies to an airtight freezer container and freeze up to 3 months.Recipe adapted from Cafe Delites