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.
Deeba Rajpal (@vindee) says
I am sold on these Sylvie ... sensuous {if cookies can be called that}. Just beautiful.
Sanjeeta kk says
I now want to go hunting for coconut sugar..love these gooey chocolaty treats!
thelittleloaf says
These look heavenly - dark and rich and moist and everything a chocolate cookie should be.
Meeta says
Definitely one to tempt ... you are!! Every one needs a little black dress ... of cookies!
Karen Xavier says
Wow, these look stunning... the perfect cookies, I have to make these. A quick question, almond flour is not available where I live, could I just grind some almond and use it, is it the same?
Sylvie says
Yes if you grind blanched almonds very finely you will end up with almond flour however it will always be slightly coarser than what you can buy so it may affect the final results a bit but you can make almond flour yourself and use it in your baking. Can you order almond flour online by any chance? I know Amazon carries it.
chinmayie @ love food eat says
Oh Gorgeous! You are not the only one who likes to have more chocolate with chocolate 😉
Radhika @ Just Homemade says
Sylivie, I like everything about this cookie!
And also how you call it the "LBD" of all cookies.
Never really thought paleo would allow for a sweet tooth in the form of this indulgent cookie. I've got to try coconut sugar. Think it will work without eggs or with flax meal perhaps?
Sylvie says
You need the eggs here to help bind everything and for the fudgey texture but I'd try using a flax egg substitute and see how that works. I'd be interested to know how it works if you try.
Kate@Diethood says
Chocolate cookies with more chocolate... with chocolate ice cream... that's LOVE!
Cookie and Kate says
Sylvie, these look wonderful. A friend of mine has gone gluten-free and her baked goodies have convinced me that almond flour can make incredibly tasty treats. I think it's about time I bought some so I can make these cookies.
marla says
These look great and I love that you used almond flour!