Fudgy Flourless Nutella Chocolate Chip Cookies {GF}
Extra-fudgy nutella double-chocolate cookies studded with chocolate chips and finished with a sprinkle of fleur de sel. Naturally gluten-free!
- Cook Time: 11 minutes
- Total Time: 11 minutes
- Yield: 18 cookies 1x
Ingredients
Scale
- 4 5/8 ounces (2/3 cup) granulated sugar
- 1 egg
- 2 tablespoons kahlua
- 1 teaspoon vanilla extract
- 1 3/4 ounces (1/2 cup) dutch-process cocoa powder, sifted
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 1/2 teaspoons espresso powder
- 1/4 teaspoon salt
- 10 1/2 ounces (1 cup) nutella
- 6 ounces (1 cup) chocolate chips
- fleur de sel, for sprinkling (optional)
Instructions
- In a large bowl, beat together the sugar and egg until pale in color. Whisk in the kahlua and vanilla extract to fully incorporate.
- Add the cocoa, cornstarch, baking powder, espresso powder, and salt and whisk in until evenly combined.
- Add the nutella and chocolate chips and fold in until fully incorporated and chocolate chips are evenly dispersed.
- Cover dough with plastic wrap and chill for about 1 hour before baking.
- Meanwhile, preheat oven to 350ºF with oven racks in bottom and top third positions. Line two baking sheets with parchment paper.
- Shape chilled dough into 1 1/2 oz mounds, slightly taller than they are wide. Arrange 9 on each baking sheet, evenly spaced out. Sprinkle tops with fleur de sel if desired.
- Bake cookies in preheated oven for 10-12 minutes, flipping and rotating halfway through, until centers are puffed up and look dry/set. Cool on pan for about 10 minutes, and then transfer to a wire rack to cool completely.
- Cookies are best served fresh but can be stored for a few days in an airtight container at room temperature.