These dark chocolate cookies are a real treat for those who love chocolate, but are avoiding gluten. Here I’ve used a GF flour blend, King Arthur Measure For Measure, for the sake of convenience.  If you use a different brand, just check to see if it contains xanthan gum – if not, simply add ¾ teaspoon of xanthan gum to the dry ingredients and proceed as directed. As I do with all my chocolate chip cookies, I reserve some chips and pecans to press into the tops of the cookies before baking. The chocolate melts into big pockets and makes the cookies look even more irresistible.

Makes about 20 cookies


  • 1 ¼ cups (172 grams) gluten-free flour blend, such as King Arthur Measure For Measure*
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 10 tablespoons (142 grams) unsalted butter, softened
  • 2/3 cup firmly packed (144 grams) light brown sugar
  • 1/3 cup (66 grams) granulated sugar
  • 1/3 cup (32 grams) unsweetened Dutch-processed cocoa powder
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (10 ounces/283 grams) semisweet chocolate morsels
  • 1 1/3 cups (150 grams) pecan halves, lightly toasted (8 minutes at 350°F) and coarsely chopped

*Note: Check to see if your blend contains xanthan gum; if it doesn’t, add ¾ teaspoon xanthan gum to the dry ingredients.


  1. Position a rack in the center of the oven and preheat the oven to 350° Line two baking sheets with parchment paper.
  2. In a medium bowl, combine the gluten-free flour blend, baking soda and salt and whisk to combine. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugars, and beat at medium-high speed until well blended and light, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and beat until well blended, scraping down the bowl with a rubber spatula as needed. Add the egg and the egg yolk, mixing well after each addition, and beat at medium high speed for another 3 minutes. Mix in the vanilla extract. While mixing at low speed, add the dry ingredients in three additions, mixing just until blended. Add 1 1/3 cups (215 grams) of the chocolate morsels and 1 cup (113 grams) of the toasted pecans and mix at low speed just until evenly dispersed.
  4. Scoop 2-tablespoon portions of the dough out and roll each portion into a ball. Arrange 6 dough balls on each baking sheet and using your palm, lightly press down to slightly flatten the balls. Top each dough portion with a couple of the reserved chocolate morsels and pecan pieces. Bake the cookies, one sheet at a time, for about 10 minutes – they will not be set, so don’t overbake. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. They are delicate at this point!

Recommended Equipment:

Saebye Medium Cookie Scoop, 2 Tbsp / 30ml / 1 oz, 1 25/32 inches / 4.5 CM Ball, 18/8 Stainless Steel


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Tish Boyle
Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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