Gluten Free Chocolate Fudge Cookies
Indulge in the ultimate chocolate lover’s treat with these Gluten Free Chocolate Fudge Cookies—a heavenly fusion of rich dark chocolate and a perfectly soft, fudgy texture. Made with a luscious combination of melted chocolate, unsweetened cocoa powder, and chocolate chips, these cookies are loaded with decadent flavor in every bite. The recipe swaps traditional flour for cornstarch, making it completely gluten-free while maintaining a tender and chewy consistency. Easy to prepare in just 20 minutes of prep time, these crowd-pleasers are ideal for gluten-free baking enthusiasts or anyone craving a chocolate-packed dessert. Whether you serve them fresh from the oven with a glass of milk or store them as a delightful snack, these cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 225 grams Dark chocolate (chopped)
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 100 grams Granulated sugar
- 2 pieces Eggs (large)
- 1 teaspoon Vanilla extract
- 30 grams Cocoa powder (unsweetened)
- 15 grams Cornstarch
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Dark chocolate chips or chunks
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together using a double boiler or microwave in 20-second intervals, stirring after each interval, until smooth and fully combined. Let it cool slightly.
In a mixing bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is well combined and starts to thicken, about 1-2 minutes.
Gradually stir the slightly cooled chocolate-butter mixture into the egg mixture, ensuring it is fully incorporated.
Sift the cocoa powder, cornstarch, baking soda, and salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until you have a smooth but thick batter.
Fold in the dark chocolate chips or chunks, evenly distributing them throughout the batter.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Be careful not to overbake, as the cookies will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 496.8 g | 181% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 361.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
