Chocoholics, rejoice. These double chocolate chip cookies are ultra chocolatey, fudgy in the middle, crisp round the edges and delicious all over. They’re especially amazing still slightly warm, with a generous sprinkling of flaky sea salt.
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This recipe combines two of my food passions: chocolate chip cookies and stuffing as much chocolate as possible into a single dessert. The result are these ridiculously delicious, decadent double chocolate chip cookies.
They’re crisp round the edges, slightly fudgy in the middle with a hint of chewiness, and they’re at their absolute best when they’re still slightly warm, with pools of glossy melted chocolate on top. A sprinkling of flaky sea salt, and you’ve got yourself cookies that will make your tastebuds tingle and happy-dance.
The cookies get their amazing depth of flavour from the addition of both Dutch processed cocoa powder and melted dark chocolate into the cookie dough… plus, you know, a small mountain of chocolate chips and chopped dark chocolate.
In addition to being every chocoholic’s dream come true, they’re also super easy to make – and gluten free! And gorgeous, can’t forget that. Just look at those tantalising pools of chocolate…
Before we get to the bits and bobs of making these wonderful cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How do you make gluten free double chocolate chip cookies?
I know I say this for 90% of my recipes… but making these cookies truly couldn’t be easier.
You can find the full recipe, including the ingredient quantities, at the bottom of the page, but here’s a quick overview of how to make double chocolate chip cookies.
- Melt some dark chocolate and set aside to cool until warm.
- Beat together the melted and cooled butter, caster/superfine and light brown sugar.
- Add an egg and an egg yolk, and mix some more.
- And the chocolate and give it a good mix.
- Whisk together the dry ingredients (gluten free flour blend, cocoa powder, xanthan gum, baking powder, baking soda and salt), and add them to the butter mixture.
- Mix it all together until you get a smooth, soft and slightly sticky cookie dough.
- Add in the chocolate chips.
- Chill for 15 – 20 minutes.
- Scoop the cookie dough with an ice cream or cookie scoop.
- At the 8 minute mark in the oven, take the baking sheet with the cookies out of the oven, bang it on the kitchen counter a couple of times and top the cookies with some more chocolate.
- Bake until done, banging the baking sheet once or twice more.
- Impatiently wait for the cookies to cool just enough so you don’t burn your tongue on the hot melted chocolate.
- Fail at waiting – but, let’s be honest, a slightly burnt tongue is 100% worth it.
What’s the purpose of banging the baking sheet with the half-baked cookies on the kitchen counter?
“Pan-banging” is a phenomenon that has swept through the Internet and Instagram in the last few years, with gloriously rippled chocolate chip cookies cropping up time and time again.
The genius idea of banging a baking pan of half-baked cookies on the kitchen counter to flatten them and create a gorgeously rippled, crinkled surface came from the amazing Sara Kieffer of The Vanilla Bean Blog. The cookies have also been featured in The New York Times (read about it here and here), and browsing the #panbanging hashtag on Instagram leads you down a rabbit hole of mouth-watering ripply chocolate chip cookies.
Because adding chocolate and cocoa powder into the cookie dough changes its chemistry, banging the baking sheet of these double chocolate chip cookies doesn’t produce the same rippled results. The surface of the cookies dries up and sets a bit quicker, resulting instead in a more crackly appearance (that, in my humble opinion, has a special charm all of its own).
Still, banging the baking pan flattens the cookies and produces a wonderfully fudgy texture in the centre, with crisp edges. Taking the cookies out halfway through baking also allows you to correct their shape into a more evenly round one.
To do this, use a round cookie cutter slightly larger than the cookie diameter to nudge the cookies into shape.
What is the best chocolate for chocolate chip cookies?
Firstly, use a high quality chocolate. Secondly, use a chocolate you like to eat on its own. Chocolate is the star of these cookies and hands down the most prominent flavour. There’s therefore no point in using an 85% dark chocolate if you find it way too bitter.
That said, I recommend using a chocolate in the 65% – 85% cocoa solids range. I personally like to use a 65% – 75% chocolate in the cookie batter, and a 70%+ chocolate for the chocolate chips and chunks.
How long does the cookie dough keep in the fridge?
You can keep the scooped cookie dough in an airtight container for up to about one week. When you want to bake the cookies, just pop the chilled scoops onto a lined baking sheet and bake as per recipe.
Note that prolonged chilling gives slightly thicker cookies that spread less in the oven and have a fudgier centre. They might also require an extra minute or two in the oven.
Can you freeze the cookie dough?
Yes!!! You can freeze the scooped cookie dough in an airtight container for up to about one month. You can bake the cookies directly from frozen, but you’ll need to increase the baking time by about 2 – 3 minutes. (Freezing the cookie dough gives cookies that spread less during baking and are slightly thicker and fudgier as a result.)
Keeping some cookie dough in the fridge of freezer, ready to have on hand for when that cookie and/or chocolate craving strikes is an AMAZING idea. Once baked, just sprinkle the cookies with a bit of flaky sea salt… and chocolate cookie heaven awaits you.
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Ultra Chocolatey Double Chocolate Chip Cookies (Gluten Free)
- 3/4 stick + 2 tbsp (100 g) unsalted butter, melted and cooled
- 1/2 cup + 2 tbsp (120 g) light brown sugar
- 3/8 cup (75 g) caster/superfine sugar
- 1 UK medium/ US large egg, room temperature
- 1 UK medium/ US large egg yolk, room temperature
- 2 2/3 oz (75 g) dark chocolate, ~65 – 75% cocoa solids, melted and cooled (I love Guittard's 64% or 72% chocolate)
- 1 2/3 cups (200 g) plain gluten free flour blend (I used Doves Farm Freee plain GF flour mix, which doesn't contain xanthan gum)
- 3 tbsp (20 g) Dutch processed cocoa powder
- 1/2 tsp xanthan gum (omit if your gluten free flour blend already contains xanthan)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (plus more coarse/flaky sea salt for sprinkling on top of baked cookies)
- 3 1/2 oz (100 g) dark chocolate chips, chunks, wafers or chopped dark chocolate (I love Guittard's 64% and 72% chocolate wafers, as they give wonderful pools of melted chocolate – you can use either, depending on how bitter-sweet you like your chocolate)
- Add the egg and egg yolk, and mix until fully incorporated.
- Add the melted and cooled chocolate, and mix until combined.
- Sift together the gluten free flour blend, cocoa powder, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet in two batches, mixing well after each addition. The final cookie dough will be soft and slightly sticky to the touch.
- Stir in most of the chocolate of choice, reserving a few tablespoons for later.
- Chill the dough in the fridge for 15 – 20 minutes until slightly firmed up but still scoopable.
- Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
- Using a "2 tablespoon" ice cream or cookie scoop, shape the cookie dough into half spheres/balls. Arrange the cookies on the lined baking sheet so that they have enough space (about 2 inches/5 cm) around them for spreading out during baking – I usually bake 6 to 8 cookies at a time.
- Bake the cookies at 355 ºF (180 ºC) for 12 – 14 minutes, depending on your preferred cookie texture and consistency. (You can shorten the baking time to about 10 – 11 minutes for very gooey cookies, or prolong it to 16 – 17 minutes for very crisp cookies.)At the 8 minute mark, take the baking sheet out of the oven, tap/bang it 5 – 7 times onto the kitchen counter, and place the reserved chocolate on top of each cookie, then return to the oven. (Tapping the cookie sheet on the kitchen counter helps the cookies to flatten, thus giving them their characteristic shape. Omit the tapping if you want thicker cookies.)Return the cookies to the oven and bake until done. You can repeat the tapping/banging step once or twice more until the cookies are done.
- Immediately out of the oven, you can correct the shape of the cookies into a more evenly round one. To do this, use a round cookie cutter slightly larger than the cookie diameter to nudge the cookies into shape.
- Allow the cookies to cool on the baking sheet for 2 – 3 minutes, then transfer to a cooling rack to cool completely. Sprinkle the cookies with sea salt (optional).
- Storage:The double chocolate chip cookies keep well for about one week in a closed container in a cool dry place.