Gluten Free Triple Chocolate Cookies
Gluten Free Triple Chocolate Cookies are the ultimate chocolate lover's cookie! A soft, chewy chocolate based cookie is loaded with dark chocolate, milk chocolate, and white chocolate. This is a simple, decadent cookie recipe everyone is sure to love!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
- 113g salted butter (1 stick)- melted and cooled slightly
- 150g light brown sugar
- 2 large eggs- room temperature
- 130g gluten free all purpose flour with xanthan gum
- 10g cornstarch
- 50g Dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 140g mixed chocolate chips (dark chocolate, milk chocolate, and white chocolate)
Instructions
- In a large mixing bowl use a wooden spoon to stir together cooled, melted butter and brown sugar. Mix well.
- To the butter/sugar mixture, add both eggs and mix until well combined.
- Next, to the bowl of wet ingredients, add the gluten free flour with xanthan gum, cornstarch, cocoa powder, baking soda, and salt. Mix until well combined and no traces of flour remain.
- Finally, use a rubber spatula to fold in the mixed chocolate chips until evenly distributed.
- Let the cookie dough rest, and in the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Once the oven is preheated, you can portion the cookies. Use a 1 1/2 tablespoon cookie scoop, to scoop out the dough and place each dough ball 2 inches apart on prepared cookie sheet.
- Bake for 6-8 minutes, or until the edges start to look set. Carefully take the cookies out of the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients: Room temperature ingredients make all the difference. They come together easier and form a smoother dough.
- Measure ingredients properly: I HIGHLY suggest using a kitchen scale to measure your ingredients. Weight measurements are more accurate than volume.
- Let the dough rest: It's best if gluten free cookie dough can rest to allow time for the flour to hydrate and bake up into a more chewy cookie.
- Don't over bake: Chocolate cookies are hard to tell when they're done, but look for a slight color difference in the edges. I typically bake mine for 7-8 minutes.
- Storing: Keep leftover cookies in an airtight container at room temperature for up to 3 days.