Ingredients
- 1 cup gluten-free flour blend
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg + 1 yolk
- 1½ tsp vanilla extract
- 1 cup chocolate chips
- 2 tbsp milk (for softness)
Nutrition (per serving)
165kcal
20gcarbs
2gprotein
9gfat
1gfiber
Instructions
- 1
Whisk flour, cocoa, baking soda, and salt. Set aside.
- 2
Cream butter with both sugars until light and fluffy (2 minutes).
- 3
Add egg, yolk, and vanilla. Beat 1 minute.
- 4
Fold in dry ingredients, then milk, then chocolate chips. Chill dough 30 minutes — this prevents spreading.
- 5
Preheat oven to 350°F (175°C). Scoop 2-tbsp balls onto parchment-lined trays.
- 6
Bake 10-12 minutes until edges set but centers look slightly underdone.
- 7
Cool 5 minutes on tray (they finish setting), then transfer. Chewy centers guaranteed!
Pro Tips
- Chilling the dough is non-negotiable for thick, chewy cookies.
- Underbake slightly — GF cookies firm up as they cool.
- Add flaky sea salt on top before baking for a bakery touch.
FAQs
Can I make these dairy-free?
Yes — use vegan butter and dairy-free chocolate chips. Texture stays great.
Why did my cookies spread flat?
Butter too soft or dough not chilled. Chill 30+ minutes and use cold dough.
How long do they keep?
4-5 days in an airtight container — if they last that long!