Bakery Style Gluten Free Double Chocolate Chunk Cookies are easy to make at home. They’re rich in chocolate flavor with chunks of chocolate in every bite.
One of my husband’s favorite cookies is the Triple Chocolate Peppermint Cookies that I make every year for Christmas.
But, since they’re peppermint flavored and sprinkled with bits of candy cane, I only make them in December.
He misses them every other month of the year and patiently (aka not so patiently) waits for me to make them again.
So, I decided to turn those beloved cookies into a more evergreen recipe – Gluten Free Double Chocolate Chunk Cookies which can and should be enjoyed year-round.
This recipe yields a thick, medium-large cookie that’s about 2 ¾ inches in diameter.
They’re ever so slightly crisp on the edges and soft and dense in the center.
They’re basically bites of chocolate heaven.
The center of these cookies shouldn’t be gooey unless that’s what you’re going for and you really under-bake them.
How to Make Uniformly Shaped Cookies
Use a cookie scoop! For gluten free double chocolate chunk cookies, I use an OXO large cookie scoop and get 18-19 cookies.
Once the cookies are scooped, roll the cookie dough into balls and place them on a cookie sheet.
Gently press down on the top of the cookies to make them shaped like little hockey pucks.
When cookie dough is uniformly shaped, you’ll get perfectly shaped cookies that look like they came from a bakery case!
Do I have to use Dutch Processed Cocoa Powder?
Yes. Dutch Processed Cocoa Powder works better in this recipe. It has a deeper, richer chocolate flavor.
I tried this recipe with Hershey’s Natural Cocoa Powder and the cookies were drier and lacked in flavor.
If you can’t find Dutch Processed Cocoa Powder, Hershey’s Special Dark Cocoa Powder can be subbed.
Can I make these cookies dairy free?
I haven’t tried these with a dairy free sub but plant-based butter sticks like Earth Balance or Country Crock Plant Butter would probably work well.
I would recommend using butter sticks though because the buttery spread might make these cookies spread too thin while baking.
Can I make these cookies without eggs?
This recipe calls for one egg.
If you need to make these egg-free chocolate cookies, I would suggest replacing the egg in this recipe with a flax egg.
This recipe would probably also work well with a packaged egg-replacer.
What kind of chocolate can I use?
I used semi-sweet chocolate chunks in this double chocolate cookie recipe. Feel free to use chocolate chips or chocolate discs in place of the chocolate chunks.
If you prefer using milk chocolate or dark chocolate in place of the semi-sweet chocolate, that works too!
Tips for Baking Gluten Free Cookies
- Cool your cookie sheet completely before baking another batch of cookies on it. Placing cookie dough on a warm baking sheet will make the cookies spread more.
- Once the cookies have baked, do not move them for 10 minutes. Trying to move warm cookies will make them fall apart.
- Measure your flour and cocoa powder using the spoon and sweep method. Download my free printable guide here for an in-depth explanation and step-by-step photos.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!