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Gluten free Triple Chocolate Cookies

Gluten Free Triple Chocolate Cookies

These rich and moist cookies combine cocoa powder and two additional types of chocolate for the ultimate molten cookie.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 11 minutes
Cooling Time: 27 minutes
Servings: 12


  • 1 Mixing Bowl
  • 2 baking sheets
  • Parchment paper
  • ice cream scoop


  • 1 cup Dairy Free butter, room temperature
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cornstarch
  • 1/2 tsp kosher salt
  • 2 cups Gluten Free 1.1 flour
  • 3/4 cup Scharffen Berger unsweetened cocoa powder
  • 1 cup Scharffen Berger 62% cocoa semi-sweet chocolate, chopped
  • 1 cup Scharffen Berger 70% cocoa dark chocolate, chopped


  • Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
  • Add your room temperature butter and both sugars to a mixing bowl and mix on high for 5 minutes. Th mixture should be light and fluffy.
  • Mix in the vanilla.
  • Add one egg at a time and allow it to incorporate before adding the next one.
  • Add in the dry ingredients. Mix them until they are just combined. Be careful not to over mix.
  • Mix in the chocolate chunks.
  • Use an ice cream scoop to portion out the cookie dough.
  • Bake the cookies for 9-11 minutes until they are set.
  • Allow them to cool for 30 minutes before serving.
  • Enjoy!
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