Gluten Free Molten Chocolate Chip Cookies

I received a request to make a gluten-free version of Richard Ruskell’s Food Network Challenge molten chocolate chip cookies. The recipe only contains a small amount of flour, so it seemed pretty simple. I swapped it out for Bob’s Red Mill gluten-free all-purpose baking flour (a combination of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour), added a little xanthan gum, and ta-da! gluten-free molten chocolate cookies.

These cookies are so rich and insanely chocolatey. I omitted all the extraneous ingredients the original recipe (unusual ingredients like fennel were added as part of the Food Network Challenge), and didn’t miss them too much. I simply finished the cookies with a sprinkle of fleur de sel, and enjoyed the extreme chocolate-ness of them with a bit of saltiness to compliment the sweetness.


Gluten-Free Molten Chocolate Chip Cookies

Adapted from recipe by Richard Ruskell, Executive Pastry Chef at Montage Beverly Hills

Makes 2 dozen cookies

  • 4 oz. 64% chocolate, chopped
  • 7 oz. 72% chocolate, chopped
  • 1.5 oz. unsalted butter
  • 3 eggs
  • 1 C granulated sugar
  • 1 t instant coffee or espresso powder
  • 1/2 t vanilla extract
  • 1/3 C gluten-free all-purpose baking flour, sifted (I used Bob’s Red Mill)
  • 1/8 t xanthan gum
  • 1 t baking powder
  • 1/2 t salt
  • 4 oz. chocolate chips
  • Fleur de sel, as needed (optional)

Preheat oven to  350°F. Melt both types of chocolate and butter in the microwave or on a double boiler on the stove, then set aside.

With an electric mixer, whisk the eggs and sugar until a ribbon forms. Mix in instant coffee and vanilla.

Stir together the flour, xanthan gum, baking powder and salt. Whisk together the melted chocolate and the egg mixture. Stir in the flour mixture and the chocolate chips.

Allow batter to set for a few minutes. In the meantime, line a baking sheet with parchment paper. Scoop cookie dough by the tablespoon and arrange 2″ apart on prepared sheet. Sprinkle with fleur de sel.

Bake for around 10 minutes (cookies will lose shine and then cracks will appear all over the surface). Remove from the oven and allow to rest before removing from the sheet.

Store cookies in an air-tight container at room temperature for several days. Serve at room temperature or warmed up.

19 Comments on Gluten Free Molten Chocolate Chip Cookies

  1. Eda
    April 15, 2011 at 1:34 pm (4 years ago)

    They look fab – just recently found your blog. Awesome recipes!

  2. daksha
    April 17, 2011 at 5:54 am (4 years ago)

    This looks more and more chocolaty,Can’t wait to try.

  3. All That I'm Eating
    April 17, 2011 at 12:41 pm (4 years ago)

    I’m not a Coeliac or gluten intolerant but I do like to avoid wheat sometimes – I eat too much of it! These would be perfect to make to take with lunch to work.
    All That I’m Eating recently posted Grannys Millionaires Shortbread

  4. Morgan
    April 17, 2011 at 7:43 pm (4 years ago)

    These look amazing. Thank you so much for sharing this recipe. I’m never sure when I can substitute gluten-free flour for regular flour.

  5. Andrea
    April 17, 2011 at 8:08 pm (4 years ago)

    These look SO delicious. And decadent. So much dark chocolate! My favorite!

  6. Kita
    April 18, 2011 at 5:47 pm (4 years ago)

    Goodness I am in such a cookie mood right now. These sound sooo yummy.

  7. Kim - Liv Life
    April 19, 2011 at 5:38 pm (4 years ago)

    As I sit here with my afternoon chocolate craving these cooking look darn tempting!! I’ll take seconds, please!!
    Kim – Liv Life recently posted Orange Pork Stir-Fry

  8. Shelby
    June 1, 2011 at 9:26 pm (4 years ago)

    Steph!! These look delicious! I will definitely have to try them! Anyways I just found your blog,(thanks to Danica’s fb post) and its AWESOME! so happy :)

    • Stephanie
      June 1, 2011 at 9:35 pm (4 years ago)

      Thanks Shelby! :)

  9. Ann
    February 12, 2012 at 5:58 am (4 years ago)

    Just made these and they are absolutely delicious. Pity I have to share them, but it would be really mean not to!

  10. Samantha
    June 1, 2012 at 10:01 pm (3 years ago)

    I’m assuming the xanthen gum goes in with the dry goods?

    • Stephanie
      June 2, 2012 at 7:13 am (3 years ago)

      @Samantha – yes, you’re correct. I updated the recipe. Thanks for catching my typo!

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