Deep, dark and rich, these double chocolate cookies are for true chocolate lovers. (P.S. If you're looking for a vegan version check out these cookies.)
So now that we’ve all had our chocolate fix, I’d say it’s time for more don’t you? I think chocolate cookies are in order and there’s no mistaking the presence of chocolate in these cookies.
While we all have our favorite holiday cookies, it’s nice to mix in some new ones among old favorites, so I do hope you’ll make these this season, or for any occasion for that matter.
I like to think of them like the little black dress of cookies. Elegant and dependable, they never fail to deliver with very little effort on your part.
It’s a cookie that doesn’t pretend to be anything other than what it is; mainly a vehicle for large quantities of chocolate. Although they boast a distinct advantage over their traditional counterparts in that they are entirely gluten-free and grain-free.
The recipe calls for both cocoa and bittersweet chocolate in the dough for a complex and deep chocolate flavor. Melted bittersweet chocolate gently subdues the dusky darkness of the cocoa powder while chunks of chopped chocolate are studded throughout.
These humble looking double chocolate cookies are subtle and refined to the core; rich with chocolate and a tender crumb that is subtly sweet. Their crackled brownie-like tops and crisp edges conceal a dense fudgy center, rich with pockets of softened chocolate peeking through here and there.
Might I suggest you sandwich two of these together with a small scoop of chocolate ice cream for a special treat, or am the only one who likes to have more chocolate with my chocolate? I thought not.
Gluten-Free Double Chocolate Cookies with Chocolate Chunks (Grain-Free, Paleo)
Deep, dark and rich, these gluten-free double chocolate cookies are for true chocolate lovers.
Ingredients
- 8 ounces/228g bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
- 1 ½ cups /188g almond flour
- ½ cup/60g unsweetened natural cocoa
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 stick (8 Tablespoons) /112g butter, cubed
- 1 cup (7 ounces)/200g coconut sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Melt half of the chocolate over a bain marie or in the microwave.
- In the bowl of a food processor combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
- Add the cubed butter and process until the dough resembles coarse cornmeal. Add the eggs vanilla and melted chocolate and process until the dough is smooth (The dough will seem thin, it should look more like a brownie batter than a dough). Fold in chopped chocolate.
- Drop dough by heaping Tablespoon, a few inches apart, onto two parchment lined baking sheets . Bake until just set, about 8 to 10 minutes, rotating sheets halfway through. (Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but firm up as they cool, so be careful not to over bake.)
- Transfer cookies to a wire rack to cool completely.
Notes
Gluten-Free, Grain-Free, Paleo
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 108mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Katrina @ Warm Vanilla Sugar says
Oh boy...heaven!
Robyn Stone | Add a Pinch says
Absolutely gorgeous!
Brian @ A Thought For Food says
Chocolate cookie perfection... major wow. These really look amazing and I can't wait to make these for my gluten-free friends!
Angela @ Eat Spin Run Repeat says
Woah, if these don't cure PMS chocolate cravings, I don't know what will! A quick question for you... if I'm making them for someone allergic to nuts, what would you suggest as the best substitute for almond flour? Thanks Sylvie!
Sylvie says
Hi Angela,
I haven't tested them with alternate flours so I can't say for sure but I would think that a GF flour blend could be substituted, I would not use coconut flour here though as it would completely change the texture.
Alyssa | Queen of Quinoa says
These look absolutely wonderful! I still haven't tried almond flour, but if these cookies can't convince me, I don't know what will. The chewy, ooey-gooey goodness of these chocolatey cookies, is totally calling my name!
Sylvie says
I love almond flour, it's so easy to bake with and unlike regular flour you don't have to worry about overworking the dough and ending up with tough cookies.
indugetscooking says
Ooh, the cookies looks so dark and rich. I am not much of a cookie person, but these cookies look so promising...
Leanne @ Healthful Pursuit says
So simple, so delicious. You're right, chocolate lovers would LOVE this. I'm not much of a chocolate lover; I know, what's wrong with me? But I think I could get into this recipe, especially because it's totally grain-free. Almond flour is a miracle, isn't it? I'm not sure I could live without it.
Sylvie says
I agree with you Leanne, almond flour and coconut flour have become staples in my pantry.
Rosa says
Wonderful! Those cookies look exquisite.
Cheers,
Rosa
Amanda says
Gorgeous, Sylvie! They look so gooey and delicious! 🙂
Averie @ Averie Cooks says
They're stunning! All the chocolate going on & the crackled brownie-like tops with the fudgy center. I want a dozen!