Gluten Free Hot Chocolate Cookies Recipe
Deliciously rich Gluten Free Hot Chocolate Cookies featuring a smooth, gooey chocolate filling encased in soft cocoa cookie dough, topped with optional toasted Swiss meringue for an indulgent finish. Perfectly soft and slightly chewy, these cookies are ideal for those avoiding gluten without sacrificing comfort and flavor.
- Prep Time: 30 minutes
- Cook Time: 18 minutes (9 minutes per baking sheet)
- Total Time: 48 minutes
- Yield: 18-19 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 without xanthan gum)
- 45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
- ¾ tsp baking powder
- ¾ tsp xanthan gum (omit if flour blend contains xanthan gum)
- ½ tsp salt
Additional:
- 100 g (½ cup) granulated sugar (for rolling cookie dough balls)
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
- Preheat Oven: 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.
- Make Chocolate Filling: In a saucepan over low heat, gently melt dark chocolate, heavy cream, and butter together until fully melted. Pour into a bowl and allow to cool until warm. Stir in sugar, egg, vanilla, and salt carefully using a balloon whisk to bring a smooth, glossy mixture. Set aside.
- Prepare Cookie Dough: Cream softened butter and light brown sugar in a large bowl until pale and fluffy using a whisk, hand mixer, or stand mixer. Add egg yolks and vanilla, mixing well. In a separate bowl, whisk gluten free flour blend, cocoa powder, baking powder, xanthan gum, and salt. Gradually combine dry ingredients with wet mixture until a smooth, scoopable dough forms with no flour lumps.
- 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 lined baking sheets spaced at least 2 inches apart. Use a 1-tablespoon spoon to create an indent in the center of each dough ball.
- Adjust Chocolate Filling Consistency: If filling has thickened too much, gently loosen by placing the bowl into a larger bowl or plate with hot water, stirring until loose but not runny. Avoid microwaving.
- Fill Cookies: Fill each cookie indent with about 1 tablespoon of chocolate filling, filling to the brim without overflow.
- Bake Cookies: Bake one sheet at a time at 350ºF (180ºC) for 8-9 minutes until cookies have spread and puffed slightly, with filling still slightly wobbly in the center. Keep second sheet at room temperature while first bakes.
- Cool Cookies: Cool cookies on the baking sheet until warm; they will be fragile immediately out of the oven. Avoid moving until cooled to prevent breaking.
- Prepare Swiss Meringue (optional): In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture reaches 160ºF (70ºC). Remove from heat and whisk on high speed with mixer for 5-7 minutes until stiff peaks form and volume greatly increases. Add vanilla and mix well.
- Decorate Cookies: Transfer meringue to a piping bag with desired tip. Pipe meringue on top of warm or room temperature cookies, then toast with a kitchen torch.
- Serve: Enjoy cookies warm, room temperature, or chilled. Reheat briefly for a gooey center or chill for a fudgier texture.
- Store: Store undecorated cookies in an airtight container at room temperature for 2 days or refrigerated for 4-5 days. Meringue-topped cookies keep best in the fridge for up to 2 days.
Notes
- Use a digital food scale and the weight measurements for best results, especially with gluten free flour.
- Do not reheat chocolate filling in the microwave to avoid scrambling the egg.
- If using a gluten free flour blend containing xanthan gum, omit the extra xanthan gum.
- Allow cookies to cool on baking sheet before moving as they are very fragile right after baking.
- Swiss meringue is best made just before serving for best texture.
- You can customize meringue decoration using different piping tips.
- The cookies remain soft and gooey when warm and become fudgier when chilled.
- King Arthur Gluten-Free Measure for Measure Flour is not recommended for this recipe.
Keywords: gluten free cookies, hot chocolate cookies, chocolate filled cookies, Swiss meringue cookies, gluten free dessert, cocoa cookies
