Alright people, this is one of those ‘duh’ inventive posts. I call these gluten-free Chocolate Topit Cookies.
I came up with this recipe and honestly, a six year old could have come up with it. It’s a recipe you’ll say ‘duh’ to yourself for quite awhile. I assure you.
The title of this post came to me after making a cookie the other night. A gluten-free cookie. So, if any of you out there think that gluten-free baking is hard at home, think again.
You can seriously make anything gluten-free. Like I said before, a six year old could make this recipe. Alright, a four year old. Of course, you’ll have to go buy the ingredients as driving is illegal at four, and you’ll need to work the stove as burns are bad. But that’s neither here nor there.
I was thinking the other day, ‘Why do chocolate chip cookies bother me?’ I love alot of them, but I don’t like mixing the little chips in the batter.
While I was mixing up the batch of cookies….ok, wait. So I don’t just randomly mix up a batch of cookies on a Sunday night. When I do this, it usually means something else is wrong.
My daughter had a sleepover Saturday night for her birthday. We had awesome chocolate chip cookies for the girls. They were gluten full. And from Target. And apparently awesome. A few were leftover after the party. My son and husband were on their way home from an overnight at Granny’s. I realized I’d have a waterfall of tears on my hands. Little guy couldn’t eat those cookies.
Enter homemade gluten-free dairy free cookies.
While mixing the cookie batter, I became hungry. Why? Because they’re cookies. And I’m a woman. I remembered having some dark chocolate chunks in my cupboard from a recipe I made recently. And I wanted chocolate. Because I’m a woman.
My son can’t have dairy right now. So, chocolate was
out for his cookies. Which was fine. These cookies were for him. And I didn’t need chocolate anyhow. Or did I?
Instead of mixing the morsels in the batter, I did something else. Honestly, I get annoyed mixing chocolate chips in cookie batter before spooning onto a baking sheet. I feel like they somehow run in together and don’t mix evenly. And I can’t stand having those few stray cookies that have like one morsel in them. And said morsel is usually buried in the cookie so you can’t see it. Then not one person goes for that cookie so you’re left to eat a morseless chocolate chip cookie!!
Whoa. Sorry. I’m getting out of hand.
I decided to keep some cookies for myself. Topped with morsels. Like chocolate top cookies. Which was a concept that actually originated in Baltimore with the Berger cookie. Others followed.
For this recipe, I didn’t work with a fabulous chocolate spread. Like what’s atop the Berger cookie. It was Sunday evening. And I was pity baking. So, spending any more time on these cookies was not an option for me. Too much work. Too much time. Leave that to Baltimore. Because Baltimore is fabulous.
What I did do was pretty cool, however. I first tried pushing a ton of morsels into the tops of the cookies before baking. I was so excited to see how they would turn out! Great, right?
Not so much. The morsels didn’t melt correctly and were actually too firm, even for my liking. I simply made the cookies again but then pressed the morsels in after baking. And it was perfection.
Be sure to do this when the cookies are still hot. Without burning yourself, of course. And press those babies in. It’s best to work with squared morels. This way, it’s easier to press them into the cookie. Find gluten-free chocolate chunks or an authentic, exclusive chocolate block cut into squares to work with. All around perfection.
These were amazing, glorious cookies. The ones I made for myself, I’m speaking of. The key was to add the chocolate chunks AFTER baking. Right out of the oven.
I just might make chocolate chunk cookies like this forever now.
And I ate a couple while the chocolate was still wet. They layered the roof of my mouth. I didn’t mind. When you’ve got a gluten-free cookie, this actually makes things tastier.
This is the best way to make sugar cookies when you want chocolate on some of them. And use dark chocolate. Dark is my fave, which is why I recommend it. Eat these when they’re warm or room temp. It doesn’t matter. It’s all great. Just your preference, really.
We shall call these gluten-free Chocolate Topit Cookies. They’re the next best thing to Baltimore when you’re looking for something quick and full of chocolate and gluten-free and quite possibly dairy free. I think I’ve covered all bases.
Next time, I’m going to find the Enjoy Life chocolate chunk morsels at a store, or even order them. These would be great to mix the cookies with when I’m making them dairy free & gluten-free for my son. He will love them!
So, if you’re looking for a gluten-free chocolate chip cookie to make in your kitchen, follow this recipe. Seriously. Top your sugar cookies with chocolate chunks AFTER baking.
Call them gluten-free Chocolate Topit Cookies. Call them Baltimore wannabes. Or call them ‘duh’ cookies. I don’t care. They’re fun. They’re easy. And they’re better looking than even a Hershey Kiss centered cookie! I hope you make these over and over again.
Let me know how they turn out if you make these by commenting below! Sometimes the easiest recipes…are the best phenomenons of all!
gluten-free Chocolate Topit Cookies
gluten-free sugar cookies topped with dark chocolate chunks, right after baking!
- 1/2 cup Unsalted butter (so 1 stick) Softened
- 1 cup Sugar
- 1 Egg If an egg allergy, you can use 1/4 cup of apple sauce
- 1 tbsp Milk
- 1 1/2 tsp Vanilla
- 1/4 tsp Kosher salt
- 2 cups gluten-free flour For dairy free use Bob's Red Mill
Preheat oven to 350 degrees.
- In a bowl, whisk together softened butter and sugar until creamy.
- Add remaining wet ingredients and mix.
- Add one cup of flour, then mix.
- Add second cup of flour, then mix.
When cookie batter is thoroughly mixed, drop heaping teaspoons onto a baking tray lined with parchment paper.
Cookies should not be touching each other, so space accordingly. They will not spread much while baking.
Once all cookies are on sheet, press down on the tops of each one to flatten a bit.
Bake in oven for about 11-13 minutes or so.
- Once finished, take out tray with cookies.
Add chocolate chunks to each cookie by pressing chunks into the top.
- The chocolate will begin melting right away so spread from center out.
- You can add as many or as little chunks as you wish.
Let cookies cool to room temp, then devour. I ate mine while the chocolate was still wet. I know not what I do.
Note: It's best to eat these when the chocolate has cooled, but is still soft.
Note: Oven temps and times may vary.