Description
Indulge in these decadent Gluten Free Hot Chocolate Cookies featuring a rich chocolate filling encased in a soft, cocoa-infused gluten free cookie dough. Topped with a light, fluffy Swiss meringue that you can toast for a beautiful finish, these cookies offer the perfect balance of gooey chocolate and tender crumb, making them an irresistible treat for anyone craving a cozy chocolate fix without gluten.
Ingredients
Scale
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 (no xanthan gum added)
- 45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
- ¾ tsp baking powder
- ¾ tsp xanthan gum (omit if your blend already contains it)
- ½ tsp salt
Additional Ingredients
- 100 g (½ cup) granulated sugar
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
- Preheat Oven and Prepare Baking Sheets: Adjust your oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment or baking paper to prevent sticking.
- Make the Chocolate Filling: In a saucepan over low heat, gently melt the dark chocolate, heavy cream, and butter together until the chocolate is fully melted. The mixture may look slightly split initially but will become smooth. Transfer to a bowl and cool until warm. Add the caster sugar, egg, vanilla bean paste, and salt. Whisk gently with a balloon whisk to create a glossy, smooth filling without aerating it. Set aside.
- Prepare the Chocolate Cookie Dough: In a large bowl, cream the softened butter and light brown sugar together until pale and fluffy, using a hand or stand mixer or whisk. Add egg yolks and vanilla; mix until combined. In a separate bowl, whisk the gluten free flour blend, cocoa powder, xanthan gum, baking powder, and salt. Gradually fold the dry ingredients into the wet until smooth with no flour clumps. The dough should be scoopable, firm but not dry or sticky.
- Shape the Cookies: Pour granulated sugar into a small bowl. Using a 2-tablespoon scoop, portion the dough and roll each into a ball. Roll each ball in the granulated sugar to coat evenly. Place on the prepared baking sheets spaced at least 2 inches (5 cm) apart. Use a 1-tablespoon spoon to create an indent in the center of each dough ball.
- Fill the Indents with Chocolate Filling: If the chocolate filling has thickened too much, gently reheat it using a double boiler method (bowl in hot water), stirring until it loosens to a scoopable consistency. Fill each cookie indent with about 1 tablespoon of the chocolate filling, filling to the brim but not overflowing. Use all the filling.
- Bake the Cookies: Bake one sheet at a time in the preheated oven for 8-9 minutes. The cookies should spread and puff slightly, with the filling remaining slightly wobbly in the center. Keep the second baking sheet at room temperature while the first bakes.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet until warm and set. Be gentle as the cookies will be soft and fragile when hot. Avoid moving to a wire rack immediately.
- Prepare the Swiss Meringue: Combine egg whites, sugar, and cream of tartar in a heatproof bowl over a pot of simmering water, whisking constantly until the mixture reaches 160ºF (70ºC) and sugar dissolves. Transfer to a stand mixer or use a hand mixer and whisk on high speed for 5-7 minutes until stiff peaks form and volume increases. Add vanilla and whisk to combine.
- Decorate with Meringue: Spoon the Swiss meringue into a piping bag fitted with your preferred tip. Pipe dollops or designs onto the warm or room temperature cookies. Use a kitchen torch to toast the meringue until lightly browned.
- Serving and Storage: Serve warm for a gooey texture or chilled for a fudgy experience. Reheat slightly in the microwave if desired. Store undecorated cookies in an airtight container at room temperature for 2 days or fridge for 4-5 days. Meringue-topped cookies keep best refrigerated up to 2 days.
Notes
- Use a gluten free flour blend without xanthan gum for this recipe; if your blend includes it, omit adding extra xanthan gum.
- Do not use King Arthur Gluten-Free Measure for Measure Flour as it does not produce the same texture.
- Reheat the chocolate filling using the double boiler method only, avoid microwaving to prevent scrambling the egg.
- Swiss meringue is best prepared right before serving for optimal texture.
- Cookies are fragile immediately out of the oven; allow to cool on the baking sheet before moving.
- Experiment with warm and chilled servings to find your favorite texture.
- Store cookies without meringue at room temperature for up to 2 days or refrigerated up to 5 days; with meringue, store refrigerated up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 9 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free cookies, hot chocolate cookies, chocolate cookies, gluten free dessert, chocolate filling cookies, Swiss meringue cookies
