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.
Kelly says
Could I use "just like Sugar" brown sugar natural sweetener instead of the coconut sugar? and if so, how much?.
Jennifer says
I just finished making these. I was a little worried because of the bittersweet chocolate and only a cup of coconut sugar but they are the perfect sweetness, not too rich and were easy to make. You have a WINNER here. I will be proud to bring these to thanksgiving dinner tomorrow. Thank you!
Sylvie says
Excellent! I'm glad to hear that you liked them.
pat says
What is Coconut Sugar?
Sylvie says
It’s similar to brown sugar with a caramel-like taste, it comes from the sap of coconut palm trees and is a good unrefined sweeter.
Rose | The Clean Dish says
Sylvie, I cannot wait to try these chocolate chip cookies! I'm not much of a cookie baker myself so I'm super happy to have found a recipe with all my favorite ingredients!
Ben says
Look great, will give them a try. Just wondering, I thought butter wasn't Paleo? Doesn't bother me, we make our own butter and love it, but interested to get feedback on the Paleo/butter situation.
Sylvie says
It's a bit of a grey area, butter is dairy so some people following a Paleo diet may avoid it if they are particularly sensitive to the small amount of milk solids that remains in butter but many aren't bothered by butter as it's mainly fat and a good one at that so it's often found in Paleo recipes. I think it's one of those things that comes down to personal choice as Paleo is more of a template for good health and not a strict set of rules.
Erin @Texanerin Baking says
I am defintely making these! After making your ginger cookies, I feel compelled to try ALL of your cookie recipes. 🙂 I'll let you know how these come out (which will be amazing, I'm sure!)
Debbie says
These are amazing! My kids and hubby loved them, too. They are actually too delicious and hard to stop devouring.
Sylvie says
Glad to hear you all enjoyed them!
fati's recipes says
These look stunning. Can I use gluten free flour (or plain flour) instead of the almond four?
Sylvie says
I haven't tested these particular cookies with alternate flours but I think that substituting another gluten-free flour or wheat flour would most likely work here as well.