Ten ingredients and about half an hour of work, with a thirty-minute chill between mixing and baking.
Double chocolate means cocoa in the dough and chips through it. Nothing else is added — no icing, no filling, no nuts, no oats and no fruit.
Why This Recipe Works
- Cocoa whisked with the flour distributes evenly rather than clumping in the butter.
- Two sugars together give both spread and chew.
- Chilling for thirty minutes keeps a thick scoop from flattening.
- Pressing chips onto the tops means they are still on the surface after baking.
- Ten to twelve minutes cracks the edges while the centres are still soft.
Ingredient Notes
- Unsweetened cocoa powder
- Half a cup, whisked into the flour. This is the first of the two chocolates and it is what makes the dough dark.
- Milk-chocolate chips
- A cup, split three ways to one: most folded in, the rest pressed onto the tops so they stay visible.
- Brown and granulated sugar
- Three quarters of a cup and half a cup. Brown for chew and moisture, white for spread and crisp edges.
- Certified gluten-free 1-to-1 flour
- A cup and three quarters with xanthan gum. A certified blend is the whole of the dietary claim here.
How to Make It
Dry whisked with the cocoa
Whisk flour, cocoa, baking soda, and salt.
Cream with both sugars
Cream butter with both sugars. Beat in egg and vanilla, then mix in the dry ingredients.
Three-quarters of the chips, then chill
Fold in three-quarters of the chocolate chips. Chill dough 30 minutes.
Thick rounds, remaining chips pressed on top
Heat oven to 350 degrees Fahrenheit. Scoop thick rounds onto a lined sheet and press remaining chips visibly onto the tops.
Ten to twelve minutes, edges cracked
Bake 10 to 12 minutes until edges crack but centers stay soft. Cool 5 minutes on the pan.
Nothing added afterwards
Do not add icing, filling, nuts, oats, or fruit.
Two Chocolates, Three Places
Double chocolate is cocoa in the dough plus chips through it. What makes this recipe worth reading is that the chips are split - and the smaller share is the one you can actually see. Shares are drawn from the measures for the bar only.
- Cocoa powder, whisked into the flour1/2 cup
- Chocolate chips FOLDED into the dough3/4 cup (three-quarters of 1 cup)
- Chocolate chips PRESSED onto the tops1/4 cup (the remaining quarter)
- Certified gluten-free 1-to-1 flour1 3/4 cups
- Brown sugar3/4 cup
- Granulated sugar1/2 cup
The last quarter cup of chips is the whole point of the split. Chips folded into a dough sink as it spreads and melt into it; you want WHOLE CHIPS VISIBLE AND UNMELTED ON THE SURFACE, and pressing a reserved quarter onto the scooped tops in step 4 is the only way that happens. The two sugars are also doing different jobs - brown for chew and moisture, white for spread and the cracked edges. And the dough is CHILLED 30 minutes before scooping, which is what keeps a thick round thick.
Success Tips
- Chill the full thirty minutes or the thick rounds spread flat.
- Press the reserved chips on firmly enough that they sit in the surface.
- Pull them while the centres still look soft — five minutes on the pan finishes them.
Serving Ideas
Eighteen thick dark cookies stacked on a white plate, whole milk-chocolate chips visible and unmelted on the tops, edges cracked and centres soft.
Frequently Asked Questions
Why press chips onto the tops?
Because chips folded into the dough sink and melt. The quarter pressed on at the end is what is still visible on the finished cookie.
Should they be iced or filled?
No. Step 6 rules out icing, filling, nuts, oats and fruit. The chocolate is the whole of it.
Which flour should I use?
A certified gluten-free 1-to-1 blend containing xanthan gum, and no further dietary or nutritional claim is made for these cookies.
