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.
Tye says
Do you know if it is possible to use honey in place of the coconut sugar? How about leave it out and add some stevia?
Sylvie says
I haven't tested it but I would guess no as honey behaves differently in recipes than non-liquid sweeteners and may give you different results. You could try substituting a powdered stevia but would have to adjust the amount as it's much sweeter than coconut sugar. Is there a reason that you want to avoid the coconut sugar? It's an unrefined product that's lower on the glycemic index than most sweeteners.
Tye says
I have never tried coconut sugar but I don't have anything against it. I just am unsure about where to buy it in my town and happen to have honey and know where to by stevia. I know I can buy coconut sugar online but I really wanted to make these cookies for this weekend. I think maybe that might be the best way to go though and just make them next weekend 🙂
Salvegging @ salvegging.blogspot.com says
Hey Sylvie!
Love your blog 🙂 Have a technique question as I'm not sure if you've tried out different ones for this: Ever tried these in a stand mixer? Want to make them but I have a super small mini prep processor and think the dough might get a bit cramped in there. I do have a big ole' kitchen aid though- think it could work if I started with the dry ingredients there and then worked in the butter then the egg mix w/ paddle attachment?
Sylvie says
Yes I think that would work as well, just make sure you cut your butter cubes small and add them in a few at a time until you get a coarse meal texture before adding the other ingredients.
Chris says
I grind my own almond flour in the coffee grinder. Much cheaper and I can make small amounts as I need it. Just have lots of almonds on hand for when you need it. I also use erythritol instead of coconut sugar. It's a good sub. Oh yeah, and if you do cook it a bit long, I break the cookies up into bite size chunks and use as cereal with almond milk over it. Add a few pecans for a bit of crunch too.
Brianna says
What could you use in place of coconut sugar?
Sylvie says
You can use any unrefined sugar you'd like in place of the coconut sugar here.
Fariba kerendi says
Hi Sylvie! Me again! So
I bought the honeyville almond flour and the cookies stayed together much better...yay! However....they were cakey...while yours look crisp and gooey. Could it be the cocoa powder or type of chocolate I'm using? I'm
Using Ghiradelli natural cocoa and sharffen Berger bitter sweet choc. I can't think of anything else that could be throwing them off. Can you?
Sylvie says
So glad to hear that the almond flour worked for you! As for the cakiness it could be the cocoa powder and the way it was measured. Did you go by weight or volume? Extra cocoa powder might dry the cookies and make them cakier.
Denise says
I have made these several times and they are by far my favorite grain-free or gluten-free cookie, and they are an incredibly close second only to my favorite childhood chocolate chip cookies.
Quality matters since the chocolate makes up so much of the cookie, so don't skimp. I use Ghirardelli dark chocolate chips, and they're perfect. Once I tried with cheaper off-brand chocolate and they were stick-in-your-teeth chewy... unless that's what you're going for.
Thank you SO much for this recipe!
Sylvie says
I'm so happy to hear that you like them!
Fariba Kerendi says
Hi Sylvie! I made these too and they were very crumbly (even when totally cooled) and they looked more grainy than yours do in the photo which leads me to believe it is an issue with the almond flour (which I bought at Whole Foods). I used everything else you suggested exactly...not sure what happened!
i will try again bit just wanted to see what your thoughts were. Thanks for all the yummy recipes, you rock!
(what kind of almond flour do you buy?)
Sylvie says
You're right almond flour can make a difference depending on the brand, some are coarser than others and can create a crumbly texture. I often use and recommend Honeyville Blanched Almond Flour for baked goods because it has a very fine texture.
Des says
These are in the oven now! So excited to try them!! They smell like brownies yumm! Do u know the nutritional facts? The calories, fat, carbs, sugars etc???
Sylvie says
I hope you love them! As for the nutritional info, I don't have that info but you could run the recipe through a calculator like this one: http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes to get an idea. Hope that helps!
Addie says
I am planning to make these today. They look divine! One question: is the cubed butter supposed to be softened or cold? That wasn't clear & I want to make sure that I do it right!
Thank you for this wonderful recipe! I can't wait to try it out today.
Sylvie says
It should be cold, I just use mine straight from the fridge. I hope you enjoy them!
Addie says
I made them & they were a hit! The only thing is that most of them were very crumbly. And fell apart even when cooled. But I'll definitely make them again!