Name: gluten-free dark chocolate cookies
Ingredients: 4 tablespoons unsalted butter; 8 ounces dark chocolate ((at least 60% cacao)); 1/3 cup plus 1 tablespoon gluten-free flour ((50 grams)); 1/8 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup plus 2 tablespoons sugar ((175 grams)); 1/2 teaspoon pure vanilla extract; 2 large cold eggs; 6 ounces semi-sweet chocolate chips or chunks ((170 grams))

This surprised me …these amazing Gluten-Free Dark Chocolate Cookies that came to life in my oven. In the past, when I would see the phrase “gluten-free” on a package or label, I would just continue on my way.

Can’t be so good, right? Turns out I was mistaken.

I’ll confess that I have an ulterior motive with this one.

We have recently discovered that my eight-year-old granddaughter is gluten intolerant. So many of the foods that I prepare on a regular basis are shared with her at family gatherings.

So, I now have an additional focus when deciding on dishes to feature on this site. I’ll still include the crowd favorites.

You know the ones I’m talking about …pasta, pizza, and bread. But if there is a dish that can be just as delicious by eliminating the gluten, I’m ready to give it a try.

We are so fortunate to live in a well-populated area where there are quite a few grocery stores offering a variety of items …the unusual ingredients. Our local “go-to” store now has several well-stocked aisles loaded with organic shelf-stable items, which include a substantial display of gluten-free products.

There are some folks who like to mix up their own gluten-free all-purpose flour to have on hand. But for this presentation, I went with a bag of Bob’s Red Mill pre-mixed flour. It’s affordable and as it turns out …makes a darn good cookie.

While on the subject of flour and baking, I’ve found that it’s so much easier and more precise to measure baking ingredients by weight rather than by volume. If you have a decent digital kitchen scale, drag it out and dust it off.

If not, you may want to consider investing in one. Not required, but highly recommended.

Wait until you see how easy these Gluten-Free Dark Chocolate Cookies are to throw together.

Here’s the best news …the entire creation of this amazing batter is completed in one bowl.

No mixer or blender needed. Just your favorite wooden spoon. Or spatula.

Preheat your oven to 350°F.
Position racks in the upper and lower thirds of the oven.
Line two baking sheets with parchment paper.
Grab a medium-size heat-proof bowl.
Set the bowl directly over a pot of barely simmering water.
Best if the base of the bowl isn’t touching the water.
Add the butter with the 8 ounces of dark chocolate to the bowl.
Stir frequently until the mixture is melted.
It should be smooth and fairly hot to the touch.

Meanwhile, in a separate bowl, mix the flour, baking soda, and salt together thoroughly and set it aside.
Remove the bowl of chocolate from the water bath.
Stir in the sugar and vanilla.
Add one egg, and stir briskly until it is incorporated.
Repeat with the second egg.
Add the flour mixture.
Stir the batter vigorously with a wooden spoon or spatula.
It should become smooth and shiny.
The mixture will start to pull away from the sides of the bowl.

If the batter is still on the warm side, place the bowl in the refrigerator for several minutes.
Be sure the batter is completely cool to the touch.
Stir in the chocolate chips or chunks.

These Gluten-Free Dark Chocolate Cookies are large …like the ones you see in the bakery case.

About four inches wide, chewy in the center and crisp on the edges. It’s important to spread the batter on the tray to flatten them before baking. The batter round should measure at around three inches in diameter.

If you prefer smaller, chewier cookies …just use less batter (about one tablespoon) and let the batter rest in a mound on the baking sheet. Take a look at the recipe that inspired me for an example of the smaller version.

Use 2 slightly rounded tablespoons of batter for each cookie.
Place the batter on the parchment-lined baking sheets.
Using a spatula, spread the batter to create a flat surface of about 3 inches in diameter.
There should be a least 2 inches between each to allow for the cookies to spread during the baking process.

Bake for 12 to 14 minutes or until the cookies are puffed.
Rotate the sheets from upper to lower and front to back about halfway through the time to ensure even baking.
When done, they should be a little cracked on the surface.
When touched with your fingertip, they should feel soft and tender – but not squishy.
The cookies will firm up as they cool.

When the cookies are done, they need some cooling off time before transferring them. They tend to break easily when they are fresh from the oven.

Just shift them, parchment paper included, over to a wire rack to cool completely.

Set the pan on racks to cool.
Or slide the parchment liners from the baking sheets to the racks.
Once cooled, cookies will keep in an airtight container for 2 to 3 days.

Some thoughts on customizing your Gluten-Free Dark Chocolate Cookies…

The flavor of these cookies will remind you of a superior quality dark chocolate.
If you prefer a sweeter cookie, replace the 60% cacao chocolate with milk chocolate pieces.
Or even white chocolate.
If you like, add some flaked sea salt to the ‘just from the oven’ cookies.
Or once cooled off, sprinkle with some confectioner’s sugar.

Here’s another thought…

Add some chopped nuts to the batter.
Okay, I promise …just one more possibility.
How about an amazing gluten-free ice cream sandwich?
I had to go for it. Check it out here.

Whatever way you like them. Cookies can be stored in an airtight container for several days …if they last that long.

gluten-free dark chocolate cookies

Loosely adapted from a FOOD52 recipe

By Alice Medrich, Bittersweet Brownie Drops

Servings 15 cookies

Ingredients

4 tablespoons unsalted butter
8 ounces dark chocolate (at least 60% cacao)
1/3 cup plus 1 tablespoon gluten-free flour (50 grams)
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar (175 grams)
1/2 teaspoon pure vanilla extract
2 large cold eggs
6 ounces semi-sweet chocolate chips or chunks (170 grams)

Instructions

Preheat oven to 350°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Melt the butter with the 8 ounces of dark chocolate in a medium heat-proof glass (or stainless steel) bowl set directly in a wider skillet or pot of barely simmering water. Stir frequently until the mixture is melted, smooth and fairly hot to the touch.
Meanwhile, in a separate bowl, mix the flour, baking soda, and salt together thoroughly and set it aside.
Remove the bowl of chocolate from the water bath. Stir in the sugar and vanilla. Add 1 egg, and stir briskly until it is incorporated. Repeat with the second egg. Add the flour mixture. Stir the batter vigorously with a wooden spoon or spatula until it is smooth and shiny and starts to pull away from the sides of the bowl.
If the batter is still on the warm side, place the bowl in the refrigerator for several minutes. Be sure the batter is completely cool to the touch, then stir in the chocolate chips or chunks.
Use 2 slightly rounded tablespoons of batter for each cookie. Place the batter on the parchment-lined baking sheets. Using a spatula, spread the batter to create a flat surface of about 3 inches in diameter. There should be a least 2 inches between each to allow for the cookies to spread during the baking process.
Bake for 12 to 14 minutes or until the cookies are puffed and a little cracked on the surface and feel soft and tender—but not squishy— when touched with a fingertip. Rotate the sheets from upper to lower and front to back about halfway through the time to ensure even baking. The cookies will firm up as they cool.
Set the pan on racks to cool, or slide the parchment liners from the baking sheets to the racks. Once cooled, cookies will keep in an airtight container for 2 to 3 days.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.