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Gluten Free Hot Chocolate Cookies Recipe

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★★★★★

4.5 from 106 reviews

These Gluten Free Hot Chocolate Cookies are soft, gooey, and filled with a luscious dark chocolate center. Featuring a rich chocolate cookie dough, a creamy chocolate filling, and topped optionally with a fluffy Swiss meringue, these cookies deliver a decadent dessert experience that suits gluten free diets perfectly. Ideal for satisfying chocolate cravings with an irresistibly fudgy center and a slightly crisp sugar-coated exterior.

Ingredients

Scale

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 (preferably Doves Farm Freee gluten free plain white flour or King Arthur Gluten-Free All-Purpose 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

Additional:

  • 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

  1. Preheat Oven and Prepare Baking Sheets: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment or baking paper to prevent sticking and facilitate easy cleanup.
  2. Make the Chocolate Filling: In a saucepan over low heat, melt together the dark chocolate, heavy cream, and butter until fully melted but allow any splitting to happen without worry. Pour the melted mixture into a bowl to cool until warm, then whisk in the sugar, egg, vanilla, and salt gently until smooth and glossy. Set aside for later use.
  3. Prepare the Chocolate Cookie Dough: In a large mixing bowl, cream softened butter and light brown sugar until pale and fluffy using a whisk, hand mixer, or stand mixer fitted with a paddle attachment. Add egg yolks and vanilla, mixing well to combine. In a separate bowl, whisk together gluten free flour blend, cocoa powder, baking powder, xanthan gum, and salt. Add dry ingredients to the wet and mix until the dough is smooth, scoopable, and not sticky. The dough should hold shape but not be dry or crumbly.
  4. Scoop and Coat Cookie Dough Balls: Place the granulated sugar in a small bowl. Using a 2-tablespoon scoop, portion cookie dough and roll into balls. Roll each ball in the granulated sugar until evenly coated. Place on prepared baking sheets spaced at least 2 inches apart. Use a 1-tablespoon spoon to make an indentation in the center of each ball for the filling.
  5. Adjust Chocolate Filling Consistency if Needed: If the filling has hardened, gently loosen it by placing its bowl inside a larger bowl or plate with hot water, stirring until pourable but not runny. Avoid microwaving to prevent scrambling the egg.
  6. Fill the Cookies: Spoon about 1 tablespoon of chocolate filling into the center indentations of each sugar-coated cookie dough ball, filling to the brim without overflow. Aim for about 18-19 cookies total.
  7. Bake the Cookies: Bake one sheet at a time in the preheated oven for 8-9 minutes or until cookies have spread and puffed slightly, with the chocolate center still slightly wobbly when the pan is gently shaken. Keep the unbaked sheet at room temperature while baking the first batch.
  8. Cool the Cookies: Allow the hot cookies to cool on the baking sheet until warm before attempting to move them, as they will be very soft and fragile fresh from the oven to avoid breakage.
  9. Prepare Swiss Meringue (Optional): Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until mixture reaches 160ºF (70ºC) and sugar fully dissolves. Transfer to a mixer and whisk on high for 5-7 minutes until stiff peaks form and volume greatly increases. Add vanilla and whisk until combined. Transfer to a piping bag fitted with desired tip.
  10. Decorate Cookies: Pipe the Swiss meringue onto the warm or room temperature cookies. Toast the meringue with a kitchen torch for decorative effect and added flavor.
  11. Serve and Store: Cookies can be served warm, at room temperature, or chilled. Warm cookies have soft, gooey centers; chilled cookies yield a firmer, fudgy texture. Store undecorated cookies in an airtight container at room temperature for 2 days or refrigerated for 4-5 days. Meringue-decorated cookies store best in the refrigerator for up to 2 days. Reheat chilled cookies in the microwave for 5-10 seconds before serving if desired.

Notes

  • Best gluten free flours for this recipe are Doves Farm FREEE gluten free plain white flour or King Arthur Gluten-Free All-Purpose Flour, as they absorb moisture similarly and yield good texture.
  • Avoid King Arthur Gluten-Free Measure for Measure Flour as it absorbs too much moisture, leading to very dry and crumbly dough.
  • If using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, begin with only 75% of the flour weight listed and add more slowly until the dough reaches a scoopable consistency.
  • Do not microwave the chocolate filling for reheating as it may scramble the egg; use hot water bath instead.
  • Baking the cookies until the filling is still slightly wobbly ensures a soft, gooey center.
  • Decorate with Swiss meringue just before serving for best texture; leftovers keep well refrigerated for up to 2 days.
  • Store cookies without meringue in an airtight container; room temperature for 2 days or refrigerated for up to 5 days.
  • These cookies are fragile straight from the oven; allow cooling on the baking sheet to prevent breakage.

Keywords: gluten free cookies, hot chocolate cookies, chocolate cookie recipe, gluten free dessert, chocolate filled cookies, Swiss meringue cookies

Find it online: https://cookwithyana.com/gluten-free-hot-chocolate-cookies-recipe-2/