Introduction

These Gluten Free Hot Chocolate Cookies are a delightful treat featuring a rich, gooey chocolate center encased in a soft, cocoa-flavored cookie. Finished with a fluffy Swiss meringue topping, they offer a perfect balance of textures and chocolatey goodness. Ideal for cozy nights or special occasions.

The image shows three stacked chocolate cookies with a gooey, dark chocolate center oozing out from the middle of each cookie. Each cookie layer is thick and dense with a rich brown, slightly crumbly texture on the outside, contrasting with the smooth, shiny melted chocolate center. On top of the stack, there is a dollop of toasted white marshmallow cream with light brown peaks and edges, adding a fluffy texture. Behind the stack, there are similar marshmallow dollops resting on white cookie bases. The entire scene is set on a light wooden surface against a plain white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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 your gluten free flour blend already contains xanthan gum)
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

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.
Step 2: For the chocolate filling, melt the dark chocolate, cream, and butter together over low heat until smooth. Transfer to a bowl and cool until warm. Stir in sugar, egg, vanilla, and salt gently until glossy. Set aside.
Step 3: To make the cookie dough, cream the softened butter and brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing well. In another bowl, whisk flour blend, cocoa powder, xanthan gum, baking powder, and salt; then add to wet ingredients. Mix until smooth and scoopable.
Step 4: Pour granulated sugar into a small bowl. Using a 2-tablespoon scoop, shape the dough into balls and roll each one in the sugar. Place on baking sheets spaced 2 inches apart. Press a 1-tablespoon indent into the center of each ball.
Step 5: If the chocolate filling has thickened, reheat it gently using a warm water bath (avoid microwaving). Spoon about 1 tablespoon of filling into each cookie indent, filling to the brim but not overflowing.
Step 6: Bake one sheet at a time for 8-9 minutes until cookies puff slightly and the filling is still wobbly. Keep the other sheet at room temperature during baking. Let cookies cool on the baking sheet until warm and firm enough to handle.
Step 7: For the Swiss meringue, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until mixture reaches 160ºF (70ºC) and sugar dissolves.
Step 8: Transfer mixture to a mixer and whisk on high speed for 5-7 minutes until stiff peaks form and volume doubles. Add vanilla and whisk again.
Step 9: Pipe the meringue onto the cooled cookies using your preferred tip. Toast the meringue lightly with a kitchen torch if desired. Serve warm, at room temperature, or chilled.

Tips & Variations

Use King Arthur Gluten-Free All-Purpose Flour for best results, or Doves Farm FREEE flour if available. Avoid flours that contain cellulose or excess xanthan gum to prevent dry dough.
If the filling cools too much while shaping cookies, warm it using a double boiler method rather than the microwave to avoid cooking the egg.
For extra gooey centers, reheat cookies in the microwave for 5-10 seconds just before serving.
Swiss meringue adds a lovely texture but can be omitted if you prefer simpler cookies.

Storage

Store cookies without meringue in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. Cookies decorated with Swiss meringue keep best refrigerated for up to 2 days. Reheat chilled cookies gently in the microwave for 5-10 seconds if you prefer them warm.

How to Serve

The image shows three stacked pieces of a dark brown chocolate dessert, with a soft and fudgy texture. Each piece has a rich, glossy chocolate filling inside with a smooth, melted appearance. On the top two pieces, there are dollops of white toasted meringue, lightly browned on the peaks. The dessert is set on a wooden surface with more small meringue dollops blurred in the background against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without the meringue topping?

Yes, the cookies are delicious on their own with the soft chocolate filling. The meringue is optional and adds a lovely texture and presentation but is not necessary for a great cookie.

What gluten free flour works best for this recipe?

King Arthur Gluten-Free All-Purpose Flour or Doves Farm FREEE gluten free plain white flour are recommended. Flours that absorb too much moisture, like King Arthur Measure for Measure, may result in dry or crumbly dough, so adjusting flour amounts or choosing recommended brands will ensure better results.