It’s all about fudgy decadence with these Gluten Free Double Chocolate Chocolate Chip Cookies. Get your dunk on!
Once upon a time we had a bake sale. It was epic. We made millions of dollars and I became famous for my perfect gluten free cookies. The Food Network signed me immediately but couldn’t decide which time slot to give me for my own show. So, they just settled on three shows a day…morning, noon, and night so that everybody could watch me and learn of my wonderful recipes.
Ben quit his job, we bought a house here in Hawaii with a gourmet style kitchen, I hired 3 sues chefs, a housekeeper, and a personal trainer, AND…
…then I woke up. PSYCH!
Yeah, okay, our bake sale wasn’t nearly that epic.
Braelyn had been begging for days to make cookies and sell them on the street. She has been all into making money since I started her on a weekly allowance. She was determined to work hard for some extra cash to buy even more Beenie Boos than we already have.
Side note: I hate those things. Yeah, they’re cute and all, but they are taking over our house. However, when they are using their own money to buy them, how do you say “NO”?
Anyway, after days of inquiring about a bake sale, I finally caved and busted out the ingredients for some cookies. Braelyn helped for about 5 minutes before she was bored. So mama finished baking the cookies.
I outlined a “Cookies For Sale” sign and both girls colored and decorated the poster board to perfection. Then we gathered up some chairs, a table, and a roll of duct tape to keep everything in place against the breeze. We picked out our corner on the main street outside of our neighborhood and there we waited…
We waited an entire THREE minutes before Braelyn and Emry gave up and decided that nobody wanted our “freaking cookies”.
I tell you, if these girls could muster as much patience as they have sass and energy, we would be in business. They have all the other skills to be successful business women. Emry is kind, compassionate, and cute. And Braelyn…well…Braelyn can pretty much get anybody to do anything she wants. I’m not sure if that is a pro or a con.
But seriously, how absolutely adorable is this dynamic duo??? It almost makes me want to have another bake sale. Almost.
Anyway, as to not completely break their hearts and their dreams of becoming rich, I quickly texted a few friends to inform them of our bake sale. I even offered to pay for their cookies if they would just come.
But, thanks to some super awesome friends and their kids, every cookie was BOUGHT and the girls were delighted. Props to those people out there that are entrepreneurs because that mini bake sale was nothing short of stressful. Can you even imagine running your own company??? Oh my goodness, just bury me now.
But speaking of our business venture, for our product we settled on baking up a batch of these Gluten Free Double Chocolate Chocolate Chip Cookies. Who doesn’t love chocolate??? And yes, there is supposed to be two “chocolates” in that title.
Not only is there cocoa powder in the dough, but there is also bittersweet chocolate melted into the mix. YES! And as if that isn’t enough, I also stirred a generous handful…uh…handfuls of chocolate chips into the dough.
Chocolate, chocolate, and MORE chocolate!!!
I love these cookies because unlike many chocolate cookies, they are not cakey at all. I’m all about a soft cookie, but I want soft AND chewy. If it’s just soft and cakey, I’d rather have a piece of cake with frosting on top soaking up a scoop of homemade vanilla ice cream. That’s just how I roll.
So, if I’m going to make a chocolate cookie, it is going to have a cookie texture. I want slightly crisp edges with a soft, almost under cooked center that still has a bit of chew. Call me a cookie snob, but this is what I call cookie perfection.
These cookies are chocolaty indeed, but not so overly decadent that you can’t handle eating one. Sure, you’ll want a glass of milk to accompany your sweet treat, but it’s not unlike any other cookie that you would want to dunk. Milk is advised, but definitely not required.
And even though these cookies are that “cookie texture” I was talking about, they are almost reminiscent of brownies. I mean the flavor and the fudginess is TOTAL brownie. A brownie cookie, that’s what they are. Except they’re not because I already named them and edited my photos so there is no going back now.
So the next time you’re in the mood for a homemade cookie, step outside of that plain old chocolate chip cookie box and go for a real treat.
Wait, what am I saying??? Chocolate chip cookies will NEVER get old! But, if you can give up your favorite chocolate chip cookie for just one day, replace it with these rich and fudgy double chocolate cookies. The leftover cookie crumbs on your face along with the milk mustache on your lips will be a true testament of your pure enjoyment.
Have you ever had a bake sale?
- 2 sticks butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 4 oz. roughly chopped bittersweet chocolate
- 2 eggs
- 2 oz. cream cheese
- ½ cup brown rice flour
- ½ cup white rice flour
- ½ cup sorghum flour
- ½ cup potato starch
- ¼ cup tapioca starch
- ¾ cup cocoa powder
- 1¼ teaspoons baking soda
- 1¼ teaspoons salt
- 1 teaspoon xanthan gum
- 1½ cups chocolate chips, divided
- Combine butter, granulated sugar, and brown sugar in a large microwavable bowl. Microwave on high heat for 1 minute. Remove and stir. Heat for an additional 1½ minutes. Remove and stir. Allow to sit for 2 minutes.
- Add vanilla and bittersweet chocolate to heated mixture. Stir until chocolate melts. Add eggs and cream cheese. Stir until well combined.
- In a smaller mixing bowl, sift together brown rice flour, white rice flour, sorghum flour, potato starch, tapioca starch, cocoa powder, baking soda, salt, and xanthan gum. Add dry mixture to wet and stir until well combined.
- Cover and chill dough until no longer warm (but not cold and hard) for about 20 minutes. Stir in one cup of chocolate chips. Cover and return to fridge for at least 4 hours.
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Scoop tablespoon size balls of dough 2" apart on cookie sheet. Gently push extra chocolate chips on tops and sides of dough. Bake one sheet at a time for 11-14 minutes until edges are crisp and middles look almost set. Remove and allow to cool on baking sheets.
- Repeat baking instructions with remaining dough.
- Store leftover cookies in an airtight container at room temp for up to 3 days, in fridge for 1 week, or in freezer for up to 3 months.