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Gluten-Free Hot Chocolate Cookies showing the finished dessert and its texture
Sophie Parker

Gluten-Free Hot Chocolate Cookies

Cocoa cookies filled with soft chocolate and finished with lightly toasted Swiss meringue.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 18 cookies
Ingredients Method Notes

Ingredients
  

Chocolate filling
  • 75 g dark chocolate 60–80% cocoa, chopped
  • 80 g heavy cream
  • 30 g unsalted butter
  • 75 g granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp salt
Chocolate cookie dough
  • 170 g softened unsalted butter
  • 150 g light brown sugar
  • 3 large egg yolks room temperature
  • 1 tsp vanilla extract
  • 280 g plain gluten-free flour blend
  • 45 g Dutch-process cocoa powder
  • 3/4 tsp gluten-free baking powder
  • 3/4 tsp xanthan gum; omit if the blend contains it
  • 1/2 tsp salt
  • 100 g granulated sugar for coating
Swiss meringue
  • 2 large egg whites
  • 100 g granulated sugar
  • 1/4 tsp cream of tartar or 1/2 tsp lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Heat a conventional oven to 350°F / 180°C and line two baking trays.
  2. Melt the filling chocolate, cream and butter over low heat. Transfer to a bowl and let cool until warm. Stir in sugar, egg, vanilla and salt without whipping.
  3. Cream the dough butter and brown sugar until pale. Mix in yolks and vanilla. Combine flour, cocoa, baking powder, xanthan gum and salt, then mix into the wet ingredients to make a scoopable dough.
  4. Shape 2-tbsp portions into balls and roll in granulated sugar. Space at least 2 inches / 5 cm apart. Press a well with a 1-tbsp measuring spoon.
  5. Add about 1 tbsp chocolate filling per cookie. If it has become too thick, loosen the filling by setting its bowl in warm water; keep water out. Do not microwave the egg-containing filling.
  6. Bake one tray at a time for 8–9 minutes, until slightly puffed with a little wobble remaining in the chocolate centre. Keep the waiting tray at room temperature. Let baked cookies cool on their trays until safe to handle.
  7. For the meringue, whisk whites, sugar and cream of tartar in a heatproof bowl over simmering water until 160°F / 70°C and the sugar has dissolved.
  8. Remove from the heat. Whip at high speed for 5–7 minutes to stiff peaks, then mix in vanilla.
  9. Pipe onto warm or room-temperature cookies and lightly toast with a kitchen torch. Decorate close to serving for the best texture.

Notes

Without meringue: airtight for about 2 days at room temperature or 4–5 days refrigerated.
With meringue: refrigerate for up to 2 days.
GLUTEN-FREE NOTE
Check flour, cocoa, chocolate and other packaged ingredients and prevent cross-contact. Contains eggs and milk.
Time fields are estimates. Follow the detailed baking range and allow additional time for cooling or setting as directed. Egg sizes refer to US large eggs.