If you love chocolate, you will love these Gluten Free Triple Chocolate Chip Cookies!
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Gluten Free Triple Chocolate Chip Cookies
The cookie with the most indulgent chocolate flavor in my gluten free chocolate cookie series, is most definitely these Gluten Free Triple Chocolate Chip Cookies! A chocolate cookie loaded with three different kinds of chocolate chips – milk (or semi-sweet), dark, and white chocolate!
The only differences between these cookies and my non-gluten free version, is that I used Pillsbury Gluten Free Flour Blend (King Arthur’s brand is great too!) and regular unsweetened cocoa (instead of dark cocoa). This recipe gives you a thick, chunky cookie, with a chewy center and crispy edges. While, they are close to a perfect replacement for cookies containing gluten, they did break a little easier, but still far less than other recipes I’ve tried. A little broken piece here or there didn’t stop my boyfriend from eating almost all of them. My 8-year-old son ate the rest and didn’t even seem to notice they were gluten free!
I also love love love the way these cookies look! As I learn more and more about food design and photography, I pick up little tricks along the way. One trick for making your cookies look more appealing, is to leave a few of the mix-in’s to the side, then press them into the tops of the dough balls before baking! You will end up with cookies where you can see exactly what’s in them right on top, like the photos! If you don’t care what your cookies look like, and just want them to taste delicious, mix all the chips in – it is a bit quicker 🙂
If you want some other ideas, check out my Gluten Free Walnut Chocolate Chip Cookies or my Gluten Free Salted Caramel Chocolate Chip Cookies. Just need a blank slate for your own mix-ins? These Gluten Free Basic Chocolate Cookies should do the trick! .
Leave a comment and let me know what you think of these if you make them!
- 1 1/4 Cups butter softened
- 2 Cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 Cups gluten free all purpose flour I used PIllsbury
- 3/4 Cups unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 Cup milk or semisweet chocolate chips
- 1/3 Cup dark chocolate chips
- 1/3 Cup white chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in the chocolate chips.
Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!