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A bite taken out of a chocolate chip cookie with chocolate batter.
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5 from 3 votes

Dark Chocolate Chip Cookies

These Dark Chocolate Chip Cookies are soft and chewy eggless chocolate chip cookies but also decadent and divine. 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, they’re also gluten free, nut free, egg free and easily vegan!
Prep Time15 mins
Cook Time13 mins
Chill Time2 hrs 30 mins
Total Time2 hrs 58 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 Large Cookies
Calories: 280kcal
Author: Lee

Ingredients

  • 1 ¼ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
  • 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 of cornstarch mixed with 3 tablespoons of water
  • ¼ cup milk
  • 1 tablespoon unsulphured molasses
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups chocolate chips

Instructions

  • In a medium bowl, whisk together the gluten free flour, both cocoa powders, the baking soda and the kosher salt. Set aside.
  • 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. Set aside.
  • In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the 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 vanilla, molasses and milk. The mixture might look slightly chunky and that’s ok. 
  • 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. Set aside.
  • Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky. There should be 12 scoops.
  • Place the additional ½ cup of chocolate chips on a plate.
  • Press the top of the dough balls into the chips. Gently press so the chips stay in the dough.
  • Place the dough balls on the baking sheet about 3-4 inches apart. I only put about 6 cookies on the tray at a time. Put the extra dough back into the fridge in between batches. 
  • Bake the cookies in the middle rack for 13-15 minutes.
  • Take out the cookies and immediately use a spatula to reshape your cookies if they spread a bit.
  • After reshaping, let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven. If you try to take them off too soon, they will break apart.
  • After 5 minutes, transfer them to a cooling rack.
  • Repeat this entire process with the rest of the dough.

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. 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: 280kcal | Carbohydrates: 44g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 292mg | Potassium: 121mg | Fiber: 3g | Sugar: 31g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg