These cookies are IT! They're filled with an entire box of chocolates which means they're gooey, chocolatey, and delicious.
This recipe works well around Valentine's Day when there are lots of options for boxes of chocolates; however, chocolate box cookies are delicious any time of the year. Especially when you can get a good deal on chocolates right after valentine's day!
This recipe was inspired by my three-ingredient chocolate bark, and pairs well with a nice glass of milk!
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Ingredients
- Gluten-free flour
- Baking soda
- Granulated sugar
- Brown sugar
- Vanilla extract
- Eggs
- Salt
- A box of assorted chocolates
- Unsalted butter
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix butter, granulated sugar, and brown sugar together in a large bowl.
Add the egg to the butter mixture and stir to combine.
In a separate medium-sized bowl, stir the flour, baking soda, and salt together. Slowly add to the butter mixture while scraping the sides of the bowl.
Pour in 10-12 chocolates from a chocolate box. Gently mix to break up the chocolates.
Scoop the dough into 1 inch balls and place on the parchment-lined baking sheet.
Let the cookies chill in the fridge for 15 minutes before baking.
Bake in the oven for 20 minutes or until the cookies are golden brown.
Hint: Use an ice cream scoop to get evenly-sized cookies. Get the one I use HERE.
Substitutions
- Chocolate box - instead of chocolates from a chocolate box, you can use chocolate chips.
Variations
- Nuts - you can add walnuts or pecans to the dough for more crunch.
Sometimes this can happen because the dough is not as thick. Try adding another tablespoon of gluten-free flour to the dough.
You'll know that these cookies are done when the edges are brownies and crinkly.
Store in an airtight container for up to seven days. You can freeze the cookies for up to three months. Make sure to wrap each cookie individually in plastic wrap and store it in a freezer-safe ziplock bag.
Equipment
- A baking sheet - Find the one I use HERE.
- Precut parchment paper - a total game-changer. Find the ones I use HERE.
- A cookie scoop - it's so much easier to use this to make cookies! Find mine HERE.
- A stand mixer - a standby for all cookie recipes. Find mine HERE.
Storage
Store in an airtight container for up to seven days.
You can freeze the cookies for up to three months. Make sure to wrap each cookie individually in plastic wrap and store it in a freezer-safe ziplock bag.
Top tip
Use precut parchment paper to line the baking sheets.
Original Chocolate Box Cookie (gf)
Equipment
- A cookie scoop
- A stand mixer
Ingredients
- 2 cups Gluten-free flour
- 1 teaspoon Baking soda
- ¼ Granulated sugar
- ¼ Brown sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 teaspoon salt
- A box of assorted chocolates
- 1 stick unsalted butter
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix butter, granulated sugar, and brown sugar together in a large bowl.
- Add the egg to the butter mixture and stir to combine.
- In a separate medium-sized bowl, stir the flour, baking soda, and salt together. Slowly add to the butter mixture while scraping the sides of the bowl.
- Pour in 10-12 chocolates from a chocolate box. Gently mix to break up the chocolates.
- Scoop the dough into 1 inch balls and place on the parchment-lined baking sheet.
- Let the cookies chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes or until the cookies are golden brown.
- Enjoy!
Video
Notes
Food safety
- Wash hands after touching the eggs
- Never leave cooking food unattended
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