Dark Chocolate Chip Cookies
These Dark Chocolate Chip Cookies are decadent soft and chewy eggless chocolate cookies that are loaded with chocolate chips! The dark chocolate cookies get their color from two types of cocoa powders; they're what chocolate dreams are made of! If that wasn't enough, these beauties also gluten free, nut free, eggless and can easily be made vegan!
Servings: 12 Large Cookies
Calories: 308kcal
Ingredients
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- ¼ cup milk
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1 ¼ cups chocolate chips (reserve ½ cup for the tops)
Instructions
- In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ½ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup room temperature butter or vegan baking stick and the 1 ¼ cups dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the ¼ cup milk, 1 tablespoon unsulphured molasses and 1 teaspoon pure vanilla extract. The mixture might look slightly chunky and that’s normal.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips.
- The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and do not grease. Set aside.
- Take the bowl out of the fridge. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 12 scoops. If it is sticking to your hands, get your hands slightly wet.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Place the additional ½ cup of chocolate chips on a plate. Press the top of the dough balls into the 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 325 degrees Fahrenheit for 13-15 minutes.I only bake 6 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.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ packed cups of regular flour (210 grams) and packed cups of cocoa powder (58 grams). Still chill the dough.
Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout.
Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 308kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 199mg | Potassium: 173mg | Fiber: 3g | Sugar: 35g | Vitamin A: 245IU | Calcium: 57mg | Iron: 1mg