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Gluten free triple chocolate cookies on a baking sheet.

Gluten Free Triple Chocolate Cookies

Course: butter cookies, Dessert
Cuisine: Gluten free
Diet: Gluten Free
Keyword: Gluten free chocolate cookie recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 Makes about 2 dozen cookies
Calories: 270kcal
This addictive gluten free cookie recipe doesn't require any special ingredients. The buckwheat flour and cocoa powder give these cookies a great texture and they're full of rich chocolate flavor!
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Ingredients

  • 11 oz bittersweet chocolate divided (about 2 cups)
  • ¾ cup buckwheat flour
  • 3 tablespoon unsweetened cocoa powder sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoon softened unsalted butter
  • cup dark brown sugar
  • 1 teaspoon vanilla
  • 2 eggs cold from the fridge

Instructions

  • Preheat the oven to 350 F. Line two cookie sheets with parchment paper. Place 6 oz (about 1 cup) of chocolate chips in the freezer.
  • In a small glass bowl, melt the remaining 5 oz of chocolate (a little less than one cup) in the microwave. Set aside to cool.
  • In another bowl, mix together the buckwheat flour, cocoa, baking soda and salt until thoroughly combined.
  • Using a stand mixer with the paddle attachment cream together the butter, vanilla, and brown sugar until it becomes caramely and fluffy, about 5 minutes. Scrape down the sides as needed. You can do this by hand with a wooden spoon or whisk if you don't have a mixer.
  • Next beat in the cooled melted chocolate, then the eggs - cold and straight from the fridge - one by one. Scrape down the sides of the bowl again and make sure everything is incorporated. The consistency will be kind of like wet cake batter.
  • Carefully beat in the dry ingredients on low speed until just incorporated. Then add the chocolate chips from the freezer and stir to combine.
  • Scoop cookies onto the parchment paper a couple of inches apart. Place the remaining dough in the fridge.
  • Bake the cookies for 10 minutes, then remove from the oven and leave on the cookie sheet for 10 more minutes. Transfer to a wire rack to finish cooling.
  • While the first batch cools on the cookie sheet, take the dough out of the fridge and scoop the remaining cookies onto the second parchment-lined sheet and bake/cool just as you did the first batch.

Notes

  • This recipe has two secrets. Using eggs cold from the fridge means you don't have to refrigerate the dough and wait for an extra however-long before you can bake them. Secondly, placing the chocolate chips in the freezer keeps them from melting too much so you get a nice chunk of chocolate surprise in every bite. 
  • Choose high quality dark chocolate that is at least 60% cacao. I used Guittard, which you can find on Amazon and at Whole Foods. You could also use Ghirardelli dark chocolate chips.
  • I like to use a cookie scoop for these. They keep their lovely domed shape - little balls of chocolate goodness. But a regular old teaspoon works just as well, too. 
  • Buckwheat flour is a very sturdy ingredient, so this dough will be thick and not as soft and scoopable as regular cookie dough. And when you add the frozen chocolate chips this factor increases. That's why the cookie scoop comes in handy.
  • Why am I asking you to weigh your chocolate? Because the melted chocolate is a crucial part of the dough. Weighing it for accuracy will ensure the cookies come out right every time. I love my Escali kitchen scale. Once you have one you'll find you use it all the time. And they come in fun colors! 
  • This recipe was adapted from Nigella Lawson
 
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Nutrition

Calories: 270kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 236mg | Fiber: 3g | Sugar: 22g | Vitamin A: 169IU | Calcium: 36mg | Iron: 2mg