Delicate Chocolate Cookies {traditional and gluten free recipes}

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Delicate Chocolate Cookies - Gluten Free recipe by Barefeet In The Kitchen

Deep rich chocolate flavor packed into a very thin cookie studded with plenty of chocolate chips; this is the second of three delicious cookies I’m sharing this week. I’ve made these Delicate Chocolate Cookies many times.

After almost a year, these are still my all-time favorite chocolate cookie. Loosely adapted from the cookie made famous by Dorie Greenspan, this recipe is now officially my favorite gluten free version.

I tend to go into a bit of a baking frenzy when I am looking forward to seeing my sweet friend and bringing her treats. These cookies will be tucked into my bag along with the Lemon Crinkle Cookies. I hope that she loves them as much as we do!

Delicate Chocolate Cookies - Gluten Free recipe by Barefeet In The Kitchen

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Delicate Chocolate Cookies {traditional and gluten free recipes}

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Servings: 4 dozen very thin cookies

Ingredients 

  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup almond flour
  • 3/4 cup dutch processed dark cocoa powder
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 8 ounces butter room temperature
  • 1 cup packed light brown sugar
  • 2/3 cup white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups semi sweet dark, or white chocolate chips

Instructions

  • Preheat the oven to 375 degrees. Line two baking sheets with silpat mats or parchment paper. Whisk together the dry ingredients and set aside.
  • Beat the softened butter at medium speed for 2-3 minutes, or until completely smooth. Add the sugars and beat for another 3 minutes or so, until well-blended and fluffy. Beat in the vanilla.
  • Add the eggs, one at a time, beating for a minute or so after the addition of each egg. The mixture should be very fluffy. (It should be almost the consistency of whipped cream or mousse at this point.)
  • Reduce the mixer speed to low and add the dry ingredients in three separate stages. Mix only until each addition is incorporated. Stop the mixer and fold the chocolate chips in with a spatula.
  • Spoon the dough by heaping tablespoons onto the baking sheets, leaving at least 2 inches between spoonfuls. Place the dough in the fridge in between batches of cookies.
  • Bake the cookies for 10 minutes, or just until they are crisp on the edges and a bit gooey still in the center. When the cookies are done, allow them to cool on the baking sheets for 1-2 minutes.
  • Carefully, using a thin metal spatula, transfer them to wire racks to cool completely. Repeat with the remainder of the dough, cooling the baking sheets between batches. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ saving room for dessert says

    I've been trying to come up with a cookie recipe to make this weekend. You are an inspiration! You know I will try these and the lemon. Can't wait for the third recipe too. I have one with oats and almond butter I hope will turn out. I'll let you know Monday. Have a great trip. Where in Colorado?

  2. Beth says

    I love the way you're adapting cookies for a gluten-free diet. So considerate, and I'm sure the recipient really appreciated them!

  3. DaFoz says

    When I try to print your recipes in "PrinterMode" there seems to always have an extra blank page. I know this now so always prewview any printing , but I do hate wasting trees. That said keep up the good work!!

  4. jay says

    not sure what i did wrong, but not “thin and crispy”—soft and poofed up and not spread out. followed recipe exactly. used both ww and ap, dough was like mousse, but made only about 2+ dozen….definitely not 5! taste is great, just not the cookie i was planning on.