These Dark Chocolate Sugar Cookies are soft and chewychocolate sugar cookies that are loaded with melted mini chocolate chips! They're a rich and decadent take on my Chocolate Chip Sugar Cookies with double the chocolate! With only a 30 min chill time, this is a quick and easy dessert for chocolate lovers anytime! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
In a large bowl, whisk together the 1 ¼ cups gluten free flour, ½ cup cocoa powders, 1 ½ teaspoons baking powder and the ½ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons 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, beat the ½ cup unsalted butter or vegan baking stick and 1 ½ cups of the dark brown sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the cornstarch water mixture, the 2 tablespoons milk and the 1 teaspoon pure vanilla extract into the creamed butter and sugar. It will look chunky and that's totally normal.
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
Gently fold in ¾ cup mini chocolate chips using a spatula until combined.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. When the dough is halfway done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
After the 30 minutes of chilling, scoop the dough. I use an ice cream scoop or a large cookie scoop. There should be 14 dough balls.
Push the top of each dough ball into a small bowl of the remaining ¼ cup of mini chocolate chips. The drop the dough ball into the remaining ¼ cup granulated sugar and coat completely. It must be in that order or else the mini chocolate chips will not stick to the dough.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies on the center rack of the oven at 325 degrees Fahrenheit for 14 minutes. Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.
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. If you don't do this, the cookies will break apart into a giant mess.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 12 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 cups of packed regular flour (210 grams), ½ cup packed cocoa powder (58 grams) and 1 tablespoon milk. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth!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. No need to chill prior to baking.
Cocoa Powder: If you only have 1 type of cocoa powder on hand, use dutch or natural unsweetened. Do not use all dark.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.