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Gluten Free Hot Chocolate Cookies Recipe

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★★★★★

4.7 from 91 reviews

These Gluten Free Hot Chocolate Cookies feature a rich, gooey chocolate filling enrobed in a tender, cocoa-flavored gluten free cookie dough. Topped optionally with Swiss meringue that’s toasted until golden, these cookies balance a fudgy center with a soft but sturdy cookie exterior. Ideal for those seeking a gluten free indulgence with a luxurious, melting chocolate heart and a delicate meringue finish, these cookies are perfect served warm, room temperature, or chilled.

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 (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

Additional Ingredients:

  • 100 g (½ cup) granulated sugar (for coating)

Swiss Meringue (Optional):

  • 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: Adjust the oven rack to the middle position and preheat your oven to 350ºF (180ºC). Line two large baking sheets with parchment paper to prepare for baking.
  2. Make Chocolate Filling: In a saucepan over low heat, gently melt the chopped dark chocolate, heavy cream, and butter together until fully melted. The mixture may look slightly split but will become smooth. Transfer to a bowl and cool until warm, then whisk in sugar, egg, vanilla, and salt gently until smooth and glossy without aerating. Set aside.
  3. Prepare Chocolate Cookie Dough: In a large bowl, beat the softened butter and light brown sugar together until pale and fluffy using a whisk or mixer. Add the egg yolks and vanilla, mixing well. In a separate bowl, whisk together gluten free flour blend, cocoa powder, baking powder, xanthan gum, and salt. Gradually add the dry ingredients to the wet, mixing until a smooth, scoopable dough forms with no flour lumps. Dough should be firm but not dry or sticky.
  4. Shape Cookies: Place granulated sugar in a small bowl. Using a 2-tablespoon scoop, portion dough and roll each into a ball. Coat each ball evenly in granulated sugar, then place on baking sheets spaced 2 inches apart. Using a 1-tablespoon spoon, press an indent in the center of each cookie ball to hold the filling. You should have about 18-19 cookies.
  5. Prepare Filling for Assembly: If the chocolate filling has thickened too much, reheat it gently by placing the bowl in a larger bowl or plate filled with hot water (avoid water contact with filling), stirring until loosened but not runny. Avoid microwaving to prevent scrambling the egg.
  6. Fill Cookies: Spoon about 1 tablespoon of the chocolate filling into each cookie indentation, filling them to the brim but not overflowing. Use all the filling.
  7. Bake Cookies: Bake cookies one sheet at a time at 350ºF (180ºC) for 8-9 minutes, until cookies puff slightly and spread, and the filling remains slightly wobbly in the center. Keep the second baking sheet at room temperature while the first bakes. This ensures a soft, gooey chocolate center.
  8. Cool Cookies: Allow cookies to cool on the baking sheet until warm but stable; they will be very soft immediately out of the oven and fragile to move.
  9. Make 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 dissolves. Transfer to a mixer and whisk on high for 5-7 minutes until volume increases and stiff peaks form. Add vanilla and mix to combine. Transfer meringue to a piping bag fitted with your preferred tip.
  10. Decorate Cookies: Pipe Swiss meringue on top of warm or room temperature cookies. Use a kitchen torch to lightly toast the meringue until golden.
  11. Serve: Enjoy cookies warm, at room temperature, or chilled. Warm or room temperature provides a soft, gooey center, while chilled cookies have a firmer, fudgy texture. You can briefly microwave chilled cookies for extra gooeyness.
  12. Storage: Store undecorated cookies in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days. Meringue-topped cookies are best kept refrigerated and consumed within 2 days. Reheat in microwave for 5-10 seconds to serve warm.

Notes

  • Different gluten free flours absorb moisture differently, affecting cookie texture. The best results are from Doves Farm FREEE or King Arthur Gluten-Free All-Purpose Flour.
  • Avoid King Arthur Gluten-Free Measure for Measure Flour as it results in a dry, crumbly dough due to high moisture absorption.
  • If using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, start with 75% of the listed flour weight and add more until you achieve the correct dough consistency.
  • The large quantity of Swiss meringue made is generous, allowing for sizable decorative dollops on each cookie.
  • Do not microwave the chocolate filling directly to prevent egg scrambling; warm it gently using a hot water bath instead.
  • Baking the cookies until the filling is slightly wobbly ensures a soft, gooey center.
  • Cookies are delicate immediately after baking; allow to cool gently on the baking sheet to prevent breaking.

Keywords: gluten free cookies, hot chocolate cookies, chocolate filled cookies, Swiss meringue cookies, gluten free dessert, cocoa cookies, soft cookies, gooey center

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