Introduction

These gluten free hot chocolate cookies are rich, soft, and filled with a gooey chocolate center. Topped with a light Swiss meringue, they offer an irresistible combination of deep cocoa flavor and delicate sweetness. Perfect for cozy evenings or sharing with friends.

The image shows three chocolate tartlets on a white plate with a green leaf and red berry design near the edge. Each tartlet has three layers: the base is a rough-textured, dark brown chocolate crust coated with coarse sugar, the middle layer is a smooth, glossy dark chocolate filling, and the top layer is toasted meringue piped in swirled shapes with golden brown sear marks. Two tartlets only show the crust and chocolate filling, while the front tartlet has the added meringue on top. The plate sits on a white marbled surface. 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 flour blend contains it)
½ tsp salt

100 g (½ cup) granulated sugar (for rolling)
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: Preheat your oven to 350ºF (180ºC) and line two large baking sheets with parchment paper. Position the oven rack in the middle.
Step 2: For the chocolate filling, melt dark chocolate, cream, and butter together over low heat until smooth but slightly split looking is okay. Pour into a bowl, cool until warm, then whisk in sugar, egg, vanilla, and salt gently until glossy. Set aside.
Step 3: In a large bowl, cream softened butter and brown sugar until pale and fluffy. Add egg yolks and vanilla; mix well.
Step 4: Whisk gluten free flour, cocoa powder, xanthan gum, baking powder, and salt in a separate bowl. Add to wet ingredients and mix until smooth with no clumps. The dough should be scoopable but not sticky or crumbly.
Step 5: Place granulated sugar in a small bowl. Using a 2-tablespoon scoop, form dough balls, roll in sugar, and place on baking sheets spaced 2 inches apart. Use a 1-tablespoon spoon to make an indent in the center of each ball.
Step 6: If the chocolate filling has thickened, loosen it by placing its bowl in hot water and stirring until smooth. Avoid microwaving.
Step 7: Fill each cookie indent with about 1 tablespoon of the chocolate filling. Bake one sheet at a time for 8-9 minutes until cookies puff slightly and filling is still wobbly.
Step 8: Let cookies cool on the baking sheet until warm and firm enough to move. They will be soft and fragile initially.
Step 9: Prepare Swiss meringue by heating egg whites, sugar, and cream of tartar over simmering water, whisking constantly until 160ºF (70ºC) and sugar dissolves. Transfer to a mixer and whisk 5-7 minutes until stiff peaks form. Add vanilla and whisk to combine.
Step 10: Pipe meringue onto cookies using your preferred tip and toast with a kitchen torch.
Step 11: Serve cookies warm, at room temperature, or chilled for different textures. Warm cookies have a soft, gooey center while chilled ones are fudgier.

Tips & Variations

Use a digital scale to measure gluten free flour for best texture.
Do not microwave the chocolate filling to prevent scrambling the egg.
For a softer center, remove cookies from the oven while the filling is still wobbly.
Try different piping tips for creative meringue designs.
You can omit the meringue topping for a simpler cookie or add a dusting of powdered sugar instead.

Storage

Store undecorated cookies in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days. Cookies topped with Swiss meringue are best kept in the fridge and consumed within 2 days. To serve warm after refrigeration, microwave for 5-10 seconds gently.

How to Serve

A stack of three thick, dark chocolate cookie halves filled with gooey, shiny melted chocolate layers, with a toasted white marshmallow dollop on top of the upper cookie half showing light brown caramelized spots; the middle cookie half has a white marshmallow cream layer oozing slightly out of the center, all set on a light brown wooden surface with more toasted marshmallows blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten free flour blend?

Yes, but ensure the blend does not contain xanthan gum if you plan to add it separately. Adjusting flour types may affect texture slightly, so measuring by weight is recommended for consistent results.

Is it necessary to use Swiss meringue topping?

No, the cookies are delicious without the meringue. The topping adds a light, toasted sweetness but can be omitted or replaced with a simple dusting of powdered sugar if preferred.