These Mini Chocolate Cookies are bite-size dark chocolate cookies that are soft, chewy and loaded with mini chocolate chips! They're so simple to make, no mixer is needed and you'll have the first batch ready in under 45 minutes! Just like my Mini Chocolate Chip Cookies, they're perfect for parties, bake sales, little goody bags or a quick dessert that can feed many! Best yet, this easy chocolate cookies recipe makes 3 dozen cookies that are gluten free, nut free, eggless and easily vegan!
These Mini Chocolate Cookies are the best dark chocolate chip cookies that just so happen to be gluten free, eggless and nut free! You do not need a mixer to make these and they only need 30 minutes of chill time! My daughter loves dark chocolate chocolate chip cookies, so I just tripled this batch and made them for her cast/crew party. I packed 3 in each little cellophane bag; they were a hit!
For more double chocolate cookie recipes, try my Eggless Chocolate Cookies, my Dark Chocolate Sugar Cookies, my Olive Oil Cookies or my Dark Chocolate Chip Cookies.
Reasons to Love These Double Chocolate Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- They're Mini! These cookies are so little! You won't be able to stop popping them in your mouth like my Mini Chocolate Chip Cookies.
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside like my Quick Chocolate Chip Cookies.
- Mini Chocolate Chips- They are loaded and topped with mini chocolate chips like in my Heart Shaped Chocolate Chip Cookies.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and stay together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it so it's creamy in texture.
- Cornstarch and Water- This is an eggless chocolate chip cookies recipe so this mixture is needed to help bind everything together.
- Light Brown Sugar- I use light brown sugar instead of granulated for added moisture. I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread while baking since we use melted butter.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips and use them all the time like in my Chocolate Chip Cupcakes!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Double Chocolate Chip Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with All Purpose Flour
- Use ½ cup plus 2 tablespoons of packed AP flour (84 grams plus 2 tablespoons)
- Make sure to use ¼ cup packed cocoa powder (29 grams).
- Use 1 tablespoon of milk.
- Still chill the dough due to the lack of eggs.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Mini Chocolate Cookies
Here are the step by step instructions for how to make these chewy chocolate chocolate cookies from scratch!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until almost fully melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool. Do not microwave until it bubbles or browns.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and kosher salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Mix in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the light brown sugar, the cornstarch water and the pure vanilla extract until fully emulsified.
Step 5: Add in the Flour Mixture, Milk and Mini Chocolate Chips
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour until combined. Do not over mix or the dough will become shiny and too sticky.
Fold in the Mini Chocolate Chips.
Step 6: Chill and Form into Balls
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and freeze for 30 min.
After 30 min, using a small cookie scoop, make 18 scoops. Break each scoop in half and roll into a ball. You will have 36 balls total.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 7: Add Additional Mini Chips
Pour the additional ¼ cup mini chocolate chips into a small bowl. Press the tops of the dough balls into the mini chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
Step 8: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 8 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour mixture, then the milk and then the rest of the flour mixture.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to roll into balls.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
Yes. You are able to make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, do not freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 10 minutes instead of 8.
Yes! Most gluten free and eggless baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless cookies, these actually get softer the next day. The first day they will be slightly crisp on the edges with chewy middles. After storing them in an airtight container overnight, the cookies will have softer edges.
I like to use light brown because it really helps add moisture and gives the cookies their beautiful color since these are eggless.
I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread too much while baking.
Using granulated sugar will make the cookies very pale.
Storing: Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 3 days.
If you want the cookies warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 10 minutes instead of 8.
Other GF Chocolate Cookie Recipes You'll Love
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📖 Recipe
Mini Chocolate Cookies
Ingredients
- ½ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup cocoa powder (I use 2 tablespoons Natural Unsweetened and 2 tablespoons Dark)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
- ¼ cup unsalted butter or vegan baking stick, melted and cooled
- ½ cup plus 2 tablespoons light brown sugar , packed
- ½ teaspoon pure vanilla extract
- 2 tablespoons milk
- ⅓ cup plus 5 tablespoons mini chocolate chips (Keep 4 tablespoons separate)
Instructions
- Place the ¼ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.Do not microwave it too much. I prefer to microwave it until there is just a little bit of butter left unmelted and then I whisk it and the residual heat melts the rest of the butter.
- In a medium bowl whisk together the ½ cup plus 2 tablespoons multipurpose gluten free flour, the ¼ cup cocoa powders, the ½ teaspoon baking soda and the ¼ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 1 heaping tablespoon of cornstarch and the 1.5 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the ½ plus 2 tablespoons light brown sugar, the cornstarch water and the ½ teaspoon pure vanilla extract. Whisk until it is all fully emulsified and blended. It may appear slightly chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the 2 tablespoons milk and whisk until completely combine. Add in the second half of the flour gently with a spatula until just combined. Do not over mix or the dough will become shiny and too sticky.
- Still using the spatula, scrape down the sides of the bowl and fold in ⅓ cup plus 1 tablespoon mini chocolate chips. Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Take the dough out of the freezer. Using a small cookie scoop, scoop the dough out and then break each scoop in half and shape into a ball. You should have 18 scoops, broken in half will equal 36 tiny balls total. If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ¼ cup mini chocolate chips into a small bowl. Press the tops of the dough balls into the mini chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 8 minutes.I only bake 20 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.
John
These were so easy to make and delicious!