Name: Gluten Free Hot Chocolate Cookies Recipe
Prep time: 25 min
Cook time: PT-492919H48M54S
Total time: 45 min
Cuisine: Gluten Free
Ingredients: 75 g (2⅔ oz) dark chocolate (60-80% cocoa solids), chopped; 80 g (⅓ cup) heavy/double cream; 30 g (2 tbsp) unsalted butter; 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar; 1 US large/UK medium egg, room temperature; ½ tsp vanilla bean paste (or 1 tsp vanilla extract); ⅛ tsp salt; 170 g (1½ sticks) unsalted butter, softened; 150 g (¾ cup) light brown soft sugar; 3 US large/UK medium egg yolks, room temperature; ½ tsp vanilla bean paste (or 1 tsp vanilla extract); 280 g (2⅓ cups) plain gluten free flour blend (e.g. Doves Farm Freee gluten free plain white flour); 45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder; ¾ tsp baking powder; ¾ tsp xanthan gum (omit if gluten free flour blend contains xanthan gum); ½ tsp salt; 100 g (½ cup) granulated sugar (for coating); 2 US large/UK medium egg whites; 100 g (½ cup) caster/superfine or granulated sugar; ¼ tsp cream of tartar (or ½ tsp lemon juice); ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

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Introduction

These Gluten Free Hot Chocolate Cookies combine rich chocolate goodness with a soft, gooey center that melts in your mouth. Perfect for cozy nights or special treats, they feature a unique chocolate filling and an optional Swiss meringue topping for an elegant finish.

Gluten Free Hot Chocolate Cookies Recipe - Recipe Image

Ingredients

Chocolate filling:

75 g (2⅔ oz) dark chocolate (60-80% cocoa solids), chopped
80 g (⅓ cup) heavy/double cream
30 g (2 tbsp) unsalted butter
75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
⅛ tsp salt

Chocolate cookie dough:

170 g (1½ sticks) unsalted butter, softened
150 g (¾ cup) light brown soft sugar
3 US large/UK medium egg yolks, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
280 g (2⅓ cups) plain gluten free flour blend
45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
¾ tsp baking powder
¾ tsp xanthan gum (omit if your gluten free flour blend already contains it)
½ tsp salt

100 g (½ cup) granulated sugar (for coating)
Swiss meringue:

2 US large/UK medium egg whites
100 g (½ cup) caster/superfine or granulated sugar
¼ tsp cream of tartar (or ½ tsp lemon juice)
½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions

Step 1: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
Step 2: Make the chocolate filling by melting dark chocolate, cream, and butter together over low heat in a saucepan until smooth. Transfer to a bowl, cool until warm, then whisk in sugar, egg, vanilla, and salt gently until glossy. Set aside.
Step 3: For the cookie dough, cream softened butter and brown sugar in a large bowl until pale and fluffy. Add egg yolks and vanilla, mixing well.
Step 4: In another bowl, whisk together gluten free flour, cocoa powder, baking powder, xanthan gum, and salt. Add to the wet ingredients and mix until smooth and scoopable without clumps.
Step 5: Pour granulated sugar into a small bowl. Use a 2-tablespoon scoop to portion dough, roll into balls, then coat evenly in sugar. Place on baking sheets spaced 2 inches (5cm) apart and press a 1-tablespoon indent in the center of each.
Step 6: If the chocolate filling has firmed, gently rewarm it by placing its bowl in a larger bowl with hot water, stirring until loose but not runny. Avoid microwaving to prevent scrambling the egg.
Step 7: Fill each cookie indent with about 1 tablespoon of the chocolate filling. Bake one sheet at a time at 350ºF (180ºC) for 8-9 minutes, until cookies puff slightly and the filling jiggles.
Step 8: Let cookies cool on the baking sheet until warm to avoid breaking, then remove carefully.
Step 9: To make Swiss meringue, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until mixture reaches 160ºF (70ºC) and sugar dissolves.
Step 10: Transfer to a mixer and whisk on high for 5-7 minutes until volume increases and stiff peaks form. Add vanilla and mix again.
Step 11: Pipe meringue onto warm or room temperature cookies using your choice of piping tip, then toast lightly with a kitchen torch. Serve warm, room temperature, or chilled.

Tips & Variations

Use King Arthur Gluten-Free All-Purpose Flour or Doves Farm FREEE gluten free plain white flour for best results.
If using a different gluten free flour, adjust the flour amount to achieve a scoopable dough that’s not too dry or sticky.
Don’t reheat the filling in the microwave; warm it gently to avoid scrambling the egg.
For an extra gooey center, reheat the baked cookies briefly before serving.
The Swiss meringue topping can be piped in various patterns for a decorative touch.

Storage

Store undecorated cookies in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. Cookies with Swiss meringue are best kept refrigerated and consumed within 2 days. To enjoy warm cookies from the fridge, reheat for 5-10 seconds in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten free flour blend?

Yes, but flour blends vary greatly in moisture absorption. King Arthur Gluten-Free All-Purpose Flour or Doves Farm FREEE flour gives the best results. If using others like Bob’s Red Mill, start with 75% of the recommended flour and adjust to get the right dough consistency.

How do I know when the cookies are perfectly baked?

Bake the cookies until they have spread and puffed slightly, and the chocolate filling remains slightly wobbly in the center. This ensures a soft, gooey center that holds its shape once cooled.