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.
Mary says
Since many schools are nut free zones, that means almond flour can't be used in cooking can you suggest a nut free alternative?
Sylvie says
I would suggest using a seed flour instead then, you can could try sunflower seed.
joanne says
Is raw cacao powder the same thing as natural cocoa in your recipe? Thanks!
Sylvie says
No it's not, raw cacao has not been heated and is different than cocoa powder. There are two kinds of cocoa powder, dutch and natural. Dutch is alkalized when processed to neutralize its natural acidity whereas natural cocoa has not. Hope that helps!
joanne says
Ok thanks for the clarification! Can I still substitute raw cacao powder for the cocoa powder or will the taste be too different? Thanks!
Caroline says
Oh, these are making me want to jump into the kitchen right now and get baking! Lovely! Pinning to save this right now!
BAILEY says
I made these with a few substitutions. They turned out great. I wanted to get rid of the added sugar, so I subbed a banana, 2 teaspoons molasses and 1/2 cup measurable stevia. Amazing! This substitution does make them more cake like than chewy.
Sylvie says
Excellent, thank you for taking the time to share your substitutions!
Tina says
I just wanted to let you know that I made these cookies, and they are wonderful!! I'm new to the whole grain free baking world, and the few things I have made so far have been GROSS! The recipes I've tried have had comments such as "tastes like the real thing!" or, "better than the real thing!" But in my opinion, not so much!! These cookies have been the first successful thing I've made - I am SO happy to have discovered them! When I want to make myself a paleo-friendly, grain-free treat, I really want it to actually feel like a treat, and these definitely do! Thank you for putting out such a yummy recipe that is actually edible and doesn't taste like chocolate scrambled eggs 🙂 🙂
Sylvie says
I'm very glad to hear that you liked them, thanks so much for the nice comment!
Archie says
I just wanted to let you know, that this ended up being the most delicious paleo baking recipe I have ever tried. I can't wait to try out more of your recipes, because I was seriously considering giving up paleo eating because nothing I was baking was turning out right, and I can't live off meat and veggies, I need my baked goods! I ate four cookies right out of the oven! Thanks for this recipe, it was perfect.
Sylvie says
That makes me very happy to hear, I'm glad you enjoyed them!
Kelsey says
I just made these and they were fantastic! I made them with semi-sweet chocolate because it was the only thing I had but next time I will make them with darker chocolate. Thanks for the recipe!
Sylvie says
So glad you liked them!
Tara Pantera says
Omg...it says 8 TABLESPOONS! Not 8 ounces! I added double the butter!! Boo HOO. Well...that was an expensive mistake... I guess I don't need to add arrowroot or tapioca!
Sylvie says
Oh no! Well at least you found the reason, hopefully you'll give them another try again sometime.
Tara Pantera says
I made these...they taste wonderful, they really do, but they are a disaster. I used an entire block of Kerrygold butter and I can't serve them to anyone but us because they're so ugly. 🙁 They spread out A LOT and they just crumble completely apart. Do I need to chill the dough next time? Add arrowroot or tapioca? I really want to make them again because they taste so good!