Introduction
These Gluten Free Triple Chocolate Chip Cookies deliver a deep, fudgy flavor and a perfectly chewy texture that will make you forget they’re gluten-free. You get a rich chocolate base packed with three distinct types of chocolate chips for a complex, indulgent experience in every bite.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36 cookies
Ingredients
- 2 Cups gluten free all purpose flour (* see notes)
- 3/4 Cups unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 Cups butter (*softened)
- 2 Cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 Cup milk or semisweet chocolate chips
- 1/3 Cup dark chocolate chips
- 1/3 Cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten free all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Gradually add the dry flour and cocoa mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks remain.
- Using a spatula, gently fold in the milk or semisweet chocolate chips, dark chocolate chips, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and the tops appear slightly cracked. The centers will look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- For Extra Chewy Cookies: Slightly underbake by 1 minute and let them cool completely on the baking sheet.
- Cookie Bars: Press all the dough evenly into a greased 9×13 inch pan and bake for 20-25 minutes. Cool before slicing.
- Stuffed Cookies: Roll a scoop of dough around a small piece of your favorite chocolate bar before baking.
- Flaky Sea Salt Finish: Immediately after baking, sprinkle the warm cookies with a pinch of flaky sea salt for a sweet-and-salty kick.
Tips for Success
- Ensure your butter is properly softened to room temperature for easy creaming and a uniform texture.
- For consistently sized cookies, use a #40 cookie scoop or a rounded tablespoon measure.
- Let the cookies cool on the baking sheet as directed; they will continue to set during this time.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, microwave a cookie for 10-15 seconds or warm in a 300°F oven for 3-5 minutes to restore the fresh-baked texture.
FAQ
1. Which gluten free flour blend should I use?
Use a 1:1 all-purpose gluten free flour blend that contains xanthan gum (like Bob’s Red Mill or King Arthur). If your blend doesn’t have it, add 1/2 teaspoon xanthan gum to the dry ingredients.
2. Can I use all one type of chocolate chip?
Yes, you can use 1 cup of a single variety. However, using the three types creates a more dynamic flavor and texture profile.
3. My dough is very thick and dry. What happened?
This is common with gluten free flours which absorb more liquid. Ensure you are using standard US cup measurements (spooned and leveled, not packed). You can add an extra tablespoon of milk to the dough if needed.
4. Can I make the dough ahead of time?
Yes, you can scoop the dough onto a sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
5. Why are my cookies flat?
This usually means your butter was too warm or melted. Ensure it is softened but still cool to the touch. Also, check that your baking powder and soda are fresh and active.
6. Are these cookies dairy-free?
No, this recipe contains butter and milk/dark chocolate chips, which typically contain dairy. For a dairy-free version, you would need to substitute all those components, which is beyond the scope of this exact recipe.