Fudgiest Gluten-Free Brownie Cookies (Extra Easy) Recipe
These fudgy gluten-free brownie cookies offer a rich and chewy texture packed with chocolate goodness. Perfectly crackled on the edges and soft inside, they are easy to make using simple ingredients including gluten-free flour and semi-sweet chocolate chips. Ideal for a sweet treat that caters to gluten-free diets, with easy modifications available for dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chocolate Butter Mixture
- 1 cup semi-sweet chocolate chips (see recipe notes for dairy-free options)
- ⅓ cup unsalted butter, sliced into 5 pieces (see recipe notes for dairy-free options)
Cookie Dough
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup gluten-free all-purpose flour (Cup4Cup recommended)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips or miniature chocolate chips
Instructions
- Prepare baking sheets and preheat oven: Line two baking sheets with parchment paper or silicone baking mats for easy cookie removal. Preheat your oven to 325°F (163°C) to ensure it is ready when your dough is mixed.
- Melt butter and chocolate: In a small saucepan over low heat, combine the ⅓ cup butter and 1 cup chocolate chips. Stir constantly until about 90% melted, then remove from heat and stir until smooth. Let cool for 5 minutes to avoid cooking the eggs in the next step.
- Mix sugars and eggs: In a large mixing bowl, use a hand mixer to beat together the light brown sugar, granulated sugar, eggs, and vanilla extract until well combined and smooth.
- Add chocolate butter mixture: Pour the cooled melted chocolate and butter into the sugar and egg mixture, beating again until the batter is smooth and uniform.
- Incorporate dry ingredients: Add the gluten-free flour, cocoa powder, baking powder, and salt to the wet mixture. Beat until no pockets of flour remain, ensuring the batter is well combined.
- Fold in chocolate chips: Stir in the remaining ¾ cup chocolate chips by hand to evenly distribute throughout the dough.
- Scoop cookies onto baking sheets: Using a medium cookie scoop (about 2 tablespoons), scoop dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart for spreading.
- Bake cookies: Bake in the preheated oven for 14-15 minutes until the cookies are cracked on top and the edges are set. Avoid overbaking to keep them moist and fudgy inside.
- Cool cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to cooling racks to cool completely.
Notes
- Dairy-Free Modification: Use Enjoy Life or other preferred dairy-free chocolate chips. Substitute vegan butter sticks or melted coconut oil for the butter, but reduce the salt in the recipe by half. Note: Cup4Cup gluten-free flour contains milk powder; King Arthur Measure-for-Measure gluten-free flour is a recommended allergen-free alternative.
- Storing and Freezing: Gluten-free cookies tend to dry out faster than traditional cookies. For best freshness, consume within 1-2 days. To freeze, wrap stacks of 2-3 cookies in plastic wrap, place in a ziplock freezer bag, and freeze for up to 3 months. For room temperature storage, ensure cookies are completely cooled before storing in an airtight container.
