Gluten Free Hot Chocolate Cookies Recipe

Introduction

These gluten free hot chocolate cookies are a decadent treat filled with a silky chocolate center and topped with a fluffy Swiss meringue. Perfectly soft and gooey, they satisfy any chocolate craving while being mindful of gluten sensitivities.

Ingredients

• 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
• 45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
• ¾ tsp baking powder
• ¾ tsp xanthan gum (omit if gluten free blend already contains it)
• ½ tsp salt
• 100 g (½ cup) granulated sugar (for coating)
• Swiss meringue:
• 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

1. Step 1: Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line two large baking sheets with parchment paper.
2. Step 2: Make the chocolate filling by melting dark chocolate, cream, and butter together over low heat until smooth. Cool to warm, then whisk in sugar, egg, vanilla, and salt without aerating. Set aside.
3. Step 3: For the cookie dough, cream softened butter and brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing well.
4. Step 4: Whisk gluten free flour blend, cocoa powder, xanthan gum, baking powder, and salt. Gradually add to wet ingredients, mixing until smooth and scoopable but not sticky.
5. Step 5: Place granulated sugar in a small bowl. Scoop 2-tablespoon portions of dough, roll into balls, and coat evenly in sugar. Place on baking sheets 2 inches apart and make a 1-tablespoon indent in each ball’s center.
6. Step 6: Reheat chocolate filling gently if needed to a loose consistency (avoid microwave). Fill each cookie indent with about 1 tablespoon of filling.
7. Step 7: Bake cookies one sheet at a time at 350ºF (180ºC) for 8-9 minutes until they puff slightly and centers are still wobbly. Let cool gently on the baking sheet to avoid breaking.
8. Step 8: Prepare Swiss meringue by whisking egg whites, sugar, and cream of tartar over simmering water until 160ºF (70ºC) and sugar dissolves. Whisk off heat on high speed until stiff peaks form, then mix in vanilla.
9. Step 9: Pipe meringue onto warm or room temperature cookies using your preferred tip, then toast lightly with a kitchen torch.
10. Step 10: Serve cookies warm, at room temperature, or chilled based on your texture preference.

Tips & Variations

• Use King Arthur Gluten-Free All-Purpose Flour for best results; avoid flours that absorb too much moisture which can dry out the dough.
• Do not microwave the chocolate filling as it contains egg and can scramble.
• For an extra gooey center, reheat cookies for 5-10 seconds in the microwave before serving.
• Make and pipe the Swiss meringue just before serving to keep its texture fresh.

Storage

Store undecorated cookies in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. Cookies with Swiss meringue topping should be refrigerated and enjoyed within 2 days. To serve warm, reheat in the microwave for 5-10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of gluten free flour?

You can experiment with different gluten free blends, but results vary greatly due to differences in moisture absorption. King Arthur Gluten-Free All-Purpose Flour is recommended for best texture. Avoid blends with added xanthan gum and cellulose as they can dry out the dough.

Why is the chocolate filling slightly wobbly after baking?

This is intentional to keep the center soft and gooey. Baking until the filling is just set but still slightly jiggly ensures a rich, molten texture inside the cookie.