This recipe is part of my cookbook adaption series, where I adapt one recipe from a cookbook each month to be gluten free. This month’s recipe is for Gluten Free Double Chocolate Chip Cookies, adapted from Creme de Colorado.
It officially cookie season! The New Year is approaching, and I’m kicking off the weekend with some rich double chocolate chip cookies. These cookies are on the larger side, soft yet just slightly chewy, and packed with mini chocolate chips. I’ve been on a little chocolate kick lately, but I’d say that’s totally acceptable.
This recipe is my monthly cookbook adaption recipe for December. If you haven’t read about it yet, you can learn more details on my page for Baked Apple Donuts. To quickly review, I’m adapting a new gluten free recipe every month from a cookbook I find in my kitchen. Some are classics, some are not, and most will be baking recipes. This recipe originally comes from the “Chewy Chocolate Cookies” recipe out of the book Creme de Colorado. This is one of my favorite cookbooks to look through, especially if you are not gluten free.
Here is how I adapted this cookie recipe:
Butter and Sugar
A lot of these cookbook recipes tend to use either excessive amounts of fat, or they love to use crisco or shortening. The first thing I did was cut the amount of butter almost in half, and melt 1/2 stick of butter. Adding in the melted butter helps with some chewiness, while also allowing me to dissolve the cocoa powder before adding it to the batter. Because there are two eggs in these cookies instead of one, cutting the butter down didn’t really affect the cookies too much.
For the sugar…. I cut down the total amount slightly in this recipe. Now, there is just the right amount of sweetness without being overly sweet. I also substituted half of the granulated sugar for brown sugar, adding to the chewy texture and additional flavor.
The flour amount in this recipe was a little tricky. Since I cut back on the butter, I decided to cut back on the flour just slightly. The batter will still be thick and slightly sticky, but it will come together when chilled and rolled into balls. All gluten free flours weigh a bit different, so the key here is to have about 256-260g of your all-purpose flour. For me, I used 1 & 3/4 cup of Bob’s Red Mill 1:1 gluten free flour. I use this for all my baking recipes! Be sure to spoon and level your flour, DON’T SCOOP! This ensures that you don’t add too much flour.
To make these cookies extra special, and extra chocolatey, I folded in 1/2 cup of Enjoy Life mini chocolate chips to the batter. To help with the additional sweetness, I also added 1/4 tsp of salt. A quick tip: I recommend unsalted butter. However, if you do use salted butter, just omit the salt in the recipe and the cookies come out tasting just as great!
When it comes to the size of these cookies, I like to use a 2” cookie scoop to make about 18 large cookies. Be sure to chill the dough for at least 2 hours before scooping! The dough will still be slightly soft and sticky, but will hold it’s shape when rolled into a ball. The longer you chill, the easier it will be to scoop. They will be puffy out of the oven, but will collapse a bit into thick and soft chocolate cookies. You can definitely make these thinner if you want to! Just scoop smaller portions, or slightly flatten each dough ball as you place them on the cookie sheet, and they will be slightly chewier (I would bake them for 12-14 minutes instead of the full 16).
These cookies are perfect for this time of year since they make a great gift, and are wonderful for feeding a crowd of hungry kids or family members
Recipe adapted from “Chewy Chocolate Cookies” in Creme de Colorado
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