Gluten-Free Triple Chocolate Chip Cookies

Hey there, fellow cookie lovers! Are you ready to dive headfirst into a world of chocolatey goodness? These Gluten-Free Triple Chocolate Chip Cookies are the answer to your sweet tooth’s prayers. They’re perfect for those moments when you need a little comfort, a quick win for a potluck, or simply because it’s a Tuesday and you deserve it. Soft, chewy, and loaded with three kinds of chocolate, these cookies will have everyone begging for more. Trust me, they’re pure magic

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Triple Chocolate Chip Cookies Recipe

• Quick & Easy: From start to finish, these cookies come together in under an hour.
• Family-Friendly: A guaranteed hit with kids of all ages (and adults too!).
• Customizable: Experiment with different chocolate chip varieties or add-ins. You can even create some delicious White Chocolate Chip Cookies by only using white chocolate chips.

Ingredients

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Here’s what you’ll need to whip up these irresistible Gluten-Free Triple Chocolate Chip Cookies. Don’t worry, the ingredient list is straightforward, and you might already have most of these items in your pantry!

• 2 ¼ cups Gluten-Free Measure-For-Measure Flour, Weighed or Scooped and Leveled (270 grams)
• 1 cup Natural Unsweetened Cocoa Powder (NOT Dutch Processed) (96 grams)
• 1 teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 1 cup Butter, Softened (223 grams/2 sticks)
• 1 cup Granulated Sugar (200 grams)
• 1 cup Light Brown Sugar (200 grams)
• 2 Large Eggs, room temperature
• 1 ½ teaspoons Vanilla Extract
• 2-3 Tablespoons Milk
• ½ cup Dark Chocolate Chips (3 oz/85 grams)
• ½ cup White Chocolate Chips (3 oz/85 grams)
• ½ cup Semisweet Chocolate Chips or Milk Chocolate Chips (3 oz/85 grams)
• ½ cup Extra chocolate chips, for decorating (I use 1 oz of each kind of chocolate chips for this)

Step-by-Step Instructions

Ready to get baking? Follow these simple steps for perfect Gluten-Free Triple Chocolate Chip Cookies every time!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
2. Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Cream with a paddle attachment or hand mixer for 2-3 minutes, or until smooth, light, and fluffy.
4. Add Eggs & Vanilla. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and stir to combine.
5. Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).
6. Mix In Chocolate Chips. Pour in ½ cup dark chocolate chips, ½ cup white chocolate chips, and ½ cup semi-sweet chocolate chips (or milk chocolate chips) and mix until just combined. The dough will be a bit sticky, like thick brownie batter.
7. Scoop & Bake. Use a 3-Tablespoon cookie scoop to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth in my palms first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes.)
8. Shape & Cool. When the cookies are done baking, use a spatula to gently coax them into perfect circles, if needed (this is just for looks!), fill in any gaps on the surface with some extra chocolate chips, and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch so you don’t put cool dough on a hot baking sheet.
9. Serve & Store. Enjoy cooled cookies right away and store leftover cookies in an airtight container at room temperature for 2-3 days, or freeze them for longer storage.

Equipment

• Stand mixer or large mixing bowl and hand mixer
• Medium mixing bowl
• Cookie sheets
• Parchment paper
• 3-Tablespoon cookie scoop
• Silicone spatula

Tips & Variations

• Don’t Overmix. Be careful not to overmix the dough, as this can lead to tough cookies. Mix until just combined.
• Chill the Dough (Optional). For an even richer flavor, chill the dough for 30 minutes before scooping and baking.
• Chocolate Chip Swaps. Feel free to use your favorite types of chocolate chips. Milk chocolate, dark chocolate, and even peanut butter chips would be delicious!
• Storage. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Serving Suggestions

These Gluten-Free Triple Chocolate Chip Cookies are fantastic on their own, but here are a few ideas to make them even more special:

• With a glass of milk: A classic pairing that’s always a winner.
• Alongside ice cream: Make an ice cream sandwich for an extra treat!
• At a party: These are perfect to bring to a potluck or party.

Nutrition Facts

The nutrition facts can vary based on specific ingredients, but you can estimate the following per cookie:

• Calories: 250-300
• Carbs: 30-35g
• Protein: 2-3g
• Fat: 15-20g

Note: These are approximate values and can change based on your ingredient choices and specific brands. You can get more precise values using a reliable online nutrition calculator. You can view another tasty dessert recipe by visiting my popular chocolate chip cookie recipe guide if you want some extra ideas for variations.

Enjoy these delicious cookies!