Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Hot Chocolate Cookies with Gooey Filling and Toasted Swiss Meringue Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: Elina
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These gluten free hot chocolate cookies are melt-in-the-mouth buttery and intensely chocolatey treats with a rich, gooey chocolate filling. Topped with toasted Swiss meringue, they offer a luxurious soft center with a delicate crispy edge. Perfect for chocolate lovers seeking a gluten free dessert with a decadent twist.

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
  • 45 g (⅓ cup + 2 tbsp) Dutch processed cocoa powder
  • ¾ tsp baking powder
  • ¾ tsp xanthan gum (omit if gluten free flour blend contains xanthan gum)
  • ½ tsp salt

Additional:

  • 100 g (½ cup) granulated sugar (for coating cookie dough balls)

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

  1. Preheat Oven: Adjust the oven rack to the middle position and preheat your oven to 350ºF (180ºC). Line two large baking sheets with parchment paper to prepare for baking.
  2. Make Chocolate Filling: In a saucepan over low heat, melt dark chocolate, heavy cream, and butter until fully combined and smooth. Pour the mixture into a bowl and let it cool until warm. Then mix in sugar, egg, vanilla, and salt carefully with a balloon whisk to avoid aeration, until glossy. Set aside.
  3. Prepare Cookie Dough: Cream softened butter and light brown sugar together until pale and fluffy, using a mixer or whisk. Add the egg yolks and vanilla paste, combining well. In a separate bowl, whisk gluten free flour, cocoa powder, baking powder, xanthan gum, and salt. Add dry ingredients to wet and mix until smooth dough forms, scoopable but not sticky.
  4. Shape Cookies: Pour granulated sugar into a small bowl. Using a 2-tablespoon scoop, form dough balls, roll each in granulated sugar, and place on lined baking sheets, spacing 2 inches apart. Use a 1-tablespoon spoon to indent the center of each ball for filling.
  5. Fill Cookies: If chocolate filling has thickened, gently rewarm it in a bowl placed over hot water without water contact. Spoon about 1 tablespoon of filling into each cookie indent, filling to the brim but without overflow.
  6. Bake Cookies: Bake one sheet at a time at 350ºF (180ºC) for 8-9 minutes till cookies spread slightly, puff up, and the filling remains slightly wobbly in the center. Keep the second baking sheet at room temperature during baking.
  7. Cool Cookies: Remove from oven and let cool on baking sheet until warm and firm enough to handle. Moving cookies too soon may cause them to crumble.
  8. Prepare Swiss Meringue: Combine egg whites, sugar, and cream of tartar in a heat-proof bowl over simmering water. Whisk constantly until the mixture reaches 160ºF (70ºC) and sugar dissolves. Transfer to a mixer and beat at high speed 5-7 minutes until volume increases and stiff peaks form, then add vanilla and mix again.
  9. Pipe and Toast Meringue: Fill a piping bag fitted with desired tips and pipe meringue dollops or patterns onto warm or room temperature cookies. Toast the meringue with a kitchen torch until lightly browned.
  10. Serve and Store: Serve warm, room temperature, or chilled. Warm cookies offer a gooey filling; chilled cookies provide a fudgy texture. Store undecorated cookies at room temperature up to 2 days or refrigerated up to 5 days. Cookies with meringue keep best refrigerated for up to 2 days. Reheat briefly if desired before serving.

Notes

  • Different gluten free flours absorb moisture differently; results may vary with flour brand. The recipe works best with Doves Farm Freee gluten free plain white flour.
  • Do not microwave the chocolate filling to reheat, as it may scramble the egg.
  • Baking the cookies so the filling remains slightly wobbly ensures a soft, gooey center.
  • It is best to add the Swiss meringue just before serving for optimal texture.
  • Cookies decorated with meringue should be stored in the fridge to preserve freshness and texture.

Find it online: https://recipes.mbeams.com/gluten-free-hot-chocolate-cookies-with-gooey-filling-and-toasted-swiss-meringue-recipe/