Passover
Divine Gluten-Free Chocolate Cookies
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78 Reviews
Rebekah F.
December 17, 2024
Just finished baking these. OMG, these are seriously good cookies! I DID make a few changes, based other reviews: decreased sugar to 2 cups, increased cocoa powder to 3/4c, added 1/2 tspn espresso powder, added 1+ cups finally chopped pecans, and decreased the chocolate chips to 1 cup. I also used bitter sweet chocolate chips (I had on hand and wanted to finish the bag off). These were outstanding cookies and not too sweet with the changes made.
Baking time was spot on--I rotated baking sheets at the halfway point. I used silpat, and an icing spatula to remove them to a wire rack after cooling 10 minutes in the pan. No breakage, no crumbling and just an amazing chocolate cookie! (went really nicely with my glass of red wine, too!) Thank you Food 52 for providing a great recipe!
Baking time was spot on--I rotated baking sheets at the halfway point. I used silpat, and an icing spatula to remove them to a wire rack after cooling 10 minutes in the pan. No breakage, no crumbling and just an amazing chocolate cookie! (went really nicely with my glass of red wine, too!) Thank you Food 52 for providing a great recipe!
Rita H.
December 15, 2022
Easy and delicious. I do them by hand. Takes 5 mins to get from start to oven. I skip cinnamon bc I like the chocolate/nut flavours. Even better when you replace half the chocolate chips with nuts (I love toasted hazelnuts). You can make these 4cm across for normal size cookies or 5-6 for lovely big ones.
Recyclegem
December 7, 2022
These are great cookies! Always a hit when I take them to an event. And very easy to make. I sometimes add some almond flour to give a bit of protein. For Christmas I add some peppermint and they are amazing!
ubs2007
July 12, 2020
Absolutely scrumptious!!!! Only question: my cookies turned out really crunchy despite reducing bake time. Is there a way to make them more gooey rather than crunchy or is "crunchy" the texture it is meant to be? I don't want to play with the chef's perfection!!!!!
Margo S.
January 16, 2020
Just made the cookies for a fundraising event. I took to heart the warning about the sweetness and followed the suggestion to cut the sugar (I used 2c ) and add more dark cocoa powder (used 3/4c). I also added 1/2 tsp expresso powder (great suggestion!). Someone on this thread used 2 Tbsp. almond butter and I added that too although the flavor didn't come through for me. The batter was delicious! Unfortunately, I used a store brand of bittersweet chocolate chips (O organic brand). They were an unappealing chalky color and had an off flavor - almost like plastic. The cookies turned out ok. Definitely a bittersweet chocolate flavor and not too sweet. I would opt for a better quality chocolate chip next time.
JZilch
April 29, 2021
I took these three recommendations (1/2 cup less powdered sugar, add a 1/4 cup of cocoa powder and 1/2 teaspoon is espresso powder) and they turned out beautifully. I eat gluten and even I will devour these!!
I also made one last addition of some Maldon sea salt on top, it was the last perfect touch! Saving this one for more future use!
I also made one last addition of some Maldon sea salt on top, it was the last perfect touch! Saving this one for more future use!
Faith
April 18, 2019
I made these yesterday and MY WORD they're delish!! They're very simple to make and quick. They have this chewy chocolatey texture that is divine, if you're looking for a quick cookie to make even if you're not gluten free i recommend.
Angie
November 8, 2018
I've been making this recipe for awhile now and have my coworkers and my mom making it as well now. It never fails that they're gone in just minutes and everyone loves them.
Madelien
March 18, 2016
Just made them ... a test run for Passover (I know, confectioner's sugar is a no no, but we aren't very observant!) and followed recipe but used dark chocolate chips (what I had on hand). We are chocoholics, but thought they were too sweet. Like the texture though. May try again with a little expresso powder to cut the sweetness and maybe some finely diced nuts.
Brenna G.
December 5, 2015
Oh my goodness - love these cookies! I have tried similar recipes before but this one is by far the best! I just made a batch and added some crushed candy canes as a little holiday twist! Delicious!
Barbara B.
October 7, 2015
What can be substituted instead of almond flour - nut allergies in our family?
Kelly S.
July 15, 2015
Again, why have a choice to pin to Pinterest when none fit the parameters? It's very frustrating.
Evelyn J.
March 10, 2015
Anyone know if I could sub out 1 cup of the powdered sugar for a cup of (or by weight???) a gluten free flour so they wouldn't be so sweet? Rice flour, almond flour, hazelnut flour?
Krystal
March 10, 2015
I originally took out 1/4 c of powdered sugar and replaced it with the cocoa powder, I use Divinity or Dagoba cocoa powder, in addition to subtracting about a cup of chocolate chips for finely chopped pecans. So to be more direct, using a nut and/or playing with the recipe a bit should allow you to get a less sweet cookie. Also, if you hold a deeper appreciation for chocolate over sweet, consider using a bittersweet chocolate chip (85-90%) over the semi-sweet.
Evelyn J.
March 10, 2015
Thanks Krystal! Hadn't thought of Cocoa powder! That sounds great! I like the addition of the pecans too! :)
Hgranger
January 5, 2015
By weight, 10 oz powdered sugar, 1.5 oz cocoa powder, 15 oz chocolate chips
http://www.kingarthurflour.com/recipe/master-weight-chart.html
http://www.kingarthurflour.com/recipe/master-weight-chart.html
Hgranger
April 17, 2024
www.kingarthurbaking.com/learn/ingredient-weight-chart
They changed their name since link was posted nine years ago!
They changed their name since link was posted nine years ago!
barb48
December 14, 2014
Is it okay to make the "dough" and refrigerate a few days before baking?
Krystal
March 10, 2015
I did this in complete reverse! haha
I baked the cookies and then let them cool completely. I then grabbed a few sandwich ziploc bags and 2 large gallon bags, I placed the cookies in the sandwich bags first, closed them and then placed them in the gallon bags before freezing them. I kept them that way for a week before the event. They thawed great and even tasted yummy semi-frozen. I'm not sure if that could be an alternative for you, but it's an idea! right? :)
I baked the cookies and then let them cool completely. I then grabbed a few sandwich ziploc bags and 2 large gallon bags, I placed the cookies in the sandwich bags first, closed them and then placed them in the gallon bags before freezing them. I kept them that way for a week before the event. They thawed great and even tasted yummy semi-frozen. I'm not sure if that could be an alternative for you, but it's an idea! right? :)
Laura B.
June 8, 2014
I made those today, and they reminded me of a much sweeter version of a brownie. They tasted good, but just too sweet for my taste, too rich.
cookiemo
May 20, 2014
These cookies turned out well, just much too sweet for me. It seems like the batter is there just to hold a bunch of chocolate chips together. I'd rather eat less chocolate chips and a more substantial cookie.
barb48
February 23, 2014
I just made these, subiing some white and butterscotch chips for one cup of the choc. chips. They came out great, but the choc smell in my house was overwhelming. And they expand really well, even using a regular teaspoon. Sending them to son's friend's house when he goes there tonight for dinner.
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