These are INSANE. I was in shock after the first bite and utterly astounded that I had found my dream cookie y’all. These gluten free dark chocolate ginger cookies are a case study in indulgence, packed with dutched cocoa powder and chopped dark chocolate for double the chewy, gooey, chocolately goodness, and studded with sultry, rich candied ginger. The ultimate dark chocolate cookie with all of the elegance and spice of crystalized ginger gems. I cannot believe I haven’t tried this combo in cookie form before!! (I did try it in muffin form with these giant chocolate ginger muffins, but I’m now going to be trying it in all recipes possible!). All this to say, these gluten free chocolate ginger cookies are officially my favorite cookie of ALL TIME. Full stop. So I highly recommend making a batch! They’re also crazy easy and only need to chill for an hour so you’re tantalizingly close to sinking into the bliss that is these cookies!
Tips for the richest gluten free chocolate ginger cookies!
- Cream the butter + sugars for at LEAST a few minutes. It’s wild how important this step is and how much your butter and sugar will transform after beating it with an electric mixer for minutes and minutes. It’ll change color (become much lighter), look actually creamy (hence the term), and be a bit fluffy. That’s what you’re going for!
- Use DUTCHED cocoa powder! This means that the unsweetened cocoa has been processed with an alkalizing agent that results in a mellower, earthier (I think chocolatier) flavor, and it’s generally the cocoa I like using when baking. This will get you closer to that velvety, rich dark chocolate mouthfeel!
- Chill that dough! I recommend at least 1. If you end up chilling it longer though, be sure to let it rest at room temp for about 45 minutes to an hour because it will be too cold/hard at that point and the cookie dough won’t spread as much.
- Don’t overbake those cookies! This is basically the biggest key to getting that chewy center: if you overbake, the center will be just like the edges, crispy and crunchy with no chew. You want the cookie dough to be still soft/look a bit underbaked (they’re safely baked, don’t worry) in the center and as the cookies cool, the center will settle into that glorious chewy bit.
- Let those cookies cool!! Because the key is to not bake them to a crisp/cakey disc, the center of your cookies will be very very soft until they cool and set, so let them hang out on the counter (I know, the temptation is real), for at least 15 minutes.
If you’re into chocolate like I am, here are some other epic treats! Dark chocolate raspberry cake, triple chocolate cake, chocolate pear muffins, chocolate peanut butter cookies, chocolate earl grey cake, chocolate raspberry cupcakes!
Gluten Free Dark Chocolate Ginger Cookies
Equipment
- Cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 1 Cup softened (room temp) salted butter 227g
- ½ Cup packed light brown sugar 112g
- 1 ½ Cup white sugar 345g
- 1 large eggs plus one egg yolk
- 1 Tbsp vanilla extract 15ml
- 1 ½ Cup gluten free 1-1 flour mix that contains xanthan gum 240g (if your mix does not contain xanthan gum, add 1/2 tsp now (1g))
- ¾ Cup unsweetened dutched cocoa powder 87g
- 1 tsp baking soda 8g
- 1 ¼ tsp ground ginger 2.5g
- ¾ tsp. Salt 4g
- 1 1/2 Cups candied ginger chopped into ¼-½ inch pieces 250g
- 1 cup dark chocolate chopped into ½ inch pieces 160g
Instructions
- In a large bowl, using an electric mixer, cream together the room temp butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and vanilla and beat until smooth. Add in the flour, unsweetened dutched cocoa powder, baking soda, ground ginger, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be stiff). Finally, mix in the chopped dark chocolate and one cup (200g) of the candied ginger until they're fully distributed. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for 1 hour (if you chill it longer, you may need to bring it closer to room temp by leaving it out on the counter for an hour).
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Then start scooping out the cookie dough and rolling it into 2 inch round balls. Carefully press a few pieces of the extra chopped candied ginger into the top of each dough ball, then place 4-5 balls on the cookie sheet (~4 inches apart) and bake for 10-12 minutes (I do exactly 10). Let cookies cool COMPLETELY before removing from the cookie sheet (15-20 minutes) – they will be chewy in the center and crispy on the edges!
Tag @sisterssansgluten on Instagram if you snap a photo of your cookies!
Food photography and styling by Amelia Farber
