Gluten Free Double the Chocolate Chip Cookies
What could possibly taste better than our famous GF mini choclate chip cookies than a richer, more chocolatey version? Drum roll…. Our gluten free Double the Chocolate Chip Cookies. Can you feel the vibe? Happy Dance? Groovin’ around the kitchen in underpants and socks? YES! This accomplishment reminds me of a scene out of Young Frankenstein with Gene Wilder. These cookies bring on the yummy sounds!
Wash, Rinse, Repeat
Truly, Dave and I blush at the idea that we did not post this recipe earlier given his love for chocolate and my devotion to the perfect kook, er, cookie. Only two changes were necessary from our original recipe to make our gluten free Double the Chocolate Chip Cookies: 1) drop the amount of Flour Farm, and 2) replace it with an equal weight of cocoa powder. A simple, easy-peasy, remake. For the holidays, we subbed our beloved mini chips for peppermint chips and our friends raved. We hope you love our double chocolate cookies as much as we do!
Double the Chocolate Chip Cookies in the Farm Kitchen
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Please let us know how your GF cookies turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: This recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions
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GF Double the Chocolate Chip Cookies
- Total Time: 1 hour
- Yield: 80 small cookies 1x
- Diet: Gluten Free
Description
Flour Farm has increased the amount of chocolate in their famous Wowzie! Chocolate Chip Cookies to create a new family favorite, gluten free Double the Chocolate Chip Cookies. Soon to be a cookie classic.
This recipe yields about 80 small cookies that weigh approximately 15g or 1/2 oz each. Make them as big as you want – just mind the time.
Ingredients
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Dry
- 232g (8.2 oz) Flour Farm Organic Gluten Free Flour Blend (2 C + 2 T spoon & level)
- 38g (1.3 oz) Unsweetened Cocoa Powder (1/2 C spoon & level)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 1/2 tsp Baking Soda (3g)
- 1/2 tsp Double Acting, Aluminum Free Baking Powder (2.5g)
- 340g (12 oz) Mini-Chocolate Chips (2 C)
- 113g (4 oz) Chopped Nuts, optional (1C)
Wet
- 227g (8 oz) Butter, softened (1 C or 2 sticks)
- 185g (6.5 oz) Light Brown Sugar (packed 1 C)
- 113g (4 oz) Cane Sugar (1/2 C)
- 1 tsp Pure Vanilla Extract (5 ml)
- 2 Large Pasture Raised Eggs (100g)
Instructions
Equipment: Digital Scale (preferred), Cookie Sheets, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached parchment, Stand Up Blender or Electric Mixer
Before You Dive In – Prep: Please Read!
- Bring butter and eggs to room temperature
- Move oven rack to center
- Preheat the oven to 375 F (191 C)
- Line baking sheets with unbleached parchment (optional)
Make Cookies!
Step 1: In a medium bowl, whisk together the dry ingredients.
Step 2: In a separate large bowl, cream together the butter, sugar and vanilla.
Step 3: Add the eggs one at a time. Beat the dough and thoroughly combine the first egg before adding the second. Beat until both eggs are well blended.
Step 4: Add the dry ingredients into the wet ingredients. Stir until you are unable to see any flour mixture.
Step 5: Drop by rounded teaspoons of cookie dough, (or use a small scoop, which is what we use,) onto an ungreased cookie sheet covered with a sheet of parchment (optional.)
Step 6: Place cookies in the center of a preheated 375 F/191 C oven and bake for 9-10 minutes.
Step 7: Allow cookies to cool on the pan for a few minutes before removing and transferring to a cooling rack. Eat within two days or freeze. Also, do not store cookies with a lid until completely cool or cookies will lose their crisp.
Enjoy!
Notes
The nutrition information provided below is for the recipe as written using lightly salted organic butter. Each cookie weighs about 15g (1/2 oz).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: cookies
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 6g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: .5g
- Protein: 1g
- Cholesterol: 10mg
Keywords: gluten free double chocolate chip cookies
For more sweet, GF recipes by Flour Farm, click on this link to visit our main recipe page.
