Scale

1/2 cup unsalted butter, melted

2/3 cup brown sugar (packed)

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

3/4 cup gluten-free all-purpose flour (with xanthan gum)

1/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup semi-sweet chocolate chips

Optional: flaky sea salt for topping

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.

3. Add egg and vanilla. Mix until fully combined.

4. In a separate bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.

5. Gradually stir dry ingredients into wet ingredients until a dough forms.

6. Fold in chocolate chips.

7. Scoop dough (about 2 tbsp per cookie) onto prepared baking sheet, spacing 2 inches apart.

8. Bake for 9–11 minutes, until edges are set and centers look slightly underbaked.

9. Let cool on pan for 5 minutes, then transfer to a wire rack. Sprinkle with sea salt if desired.

10. Enjoy warm for a gooey texture, or store in an airtight container for later.

Make dairy-free by using vegan butter and dairy-free chocolate chips.

Chilling the dough for 30 minutes creates thicker cookies but is optional.

Cookies stay fresh for 3–4 days or freeze well for up to 2 months.

Keywords: gluten-free chocolate cookies, double chocolate gluten free, chewy chocolate cookie, easy gluten free cookie recipe