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 1/2 cups /188g almond flour
- 1/2 cup/60g unsweetened natural cocoa
- 1/2 teaspoon baking soda
- 1/2 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.
These were FANTASTIC! I realized I didn’t have all of the ingredients, but still tried anyways 🙂 I ran out of coconut sugar, so had to use 100 g coconut sugar and 90g organic cane sugar. I also only had a limited amount of bittersweet chocolate, so I mixed 4 oz bittersweet choc chips (used these at end to fold in) and melted 86% chocolate with a bit of milk chocolate to make up the remaining 4 oz. The results were amazing! Everyone loved them and they will be a go-to for sure. Can’t wait to try more of your recipes too!
OMG These are delicious!!!! and a great substitute for Hershey’s Double Chocolate Cookies, thank you!!
Pam
Let me just say WOW! These cookies were so good. My three year old wanted to bake cookies, but I’m not a fan of flour so I did a quick search and found your recipe, even thought it didn’t have a lot of review I went for it and WOW. This is so delicious and the flavor and texture are perfect. Nothing to envy other flour based cookies. Thank you for sharing.
I made these last night and they are the best gluten-free cookies I’ve ever tasted, and definitely the best gluten-free dessert I’ve ever made (and I bake A LOT). I brought them to a party and everyone was shocked that they were GF. Thanks so much for a fantastic recipe! I’ll echo your advice: Definitely do not overcook these – the soft, chewy center and melty chocolate chunks is what makes them so wonderful.
Glad to hear you enjoyed them!
I love the flavor and richness of chocolate in this recipe! but my cookies are spreading out too much.
Hi Alicia, You can try reducing the butter and increasing the cocoa powder a bit. That should help with any spreading issues. Also try refrigerating the dough before baking them off.