Oh man, THESE COOKIES.
They’re the definition of a flourless dessert – insanely rich and fudgy, and so so chocolatey. Think half brownie/half cookie, with nutella in the mix, and chocolate chips melting into every bite. They have slightly crisp edges and chewy centers, with all those gooey pockets of chocolate making for one intense chocolate chip cookie. Just like these tarts and this mousse, this one’s for the real chocolate lovers; if you’re not into the idea of throwing yourself into a pool full of chocolate, this may not be you’re thing (only halfway kidding).
The other thing that makes these cookies big-time winners is that seeing as they’re flourless, they’re naturally gluten-free! That might not make them healthy but it does make them 100% safe for all GF-ers to stuff their faces with the fudgiest of fudgy double chocolate cookies. It’s proof that gluten-free desserts can be every bit as good as their gluten-filled counterparts.
And if you’re still not convinced that these need to be happening in your kitchen ASAP, take a quick look at the ingredient list. I snuck a little Kahlua in there PLUS some espresso powder to really amp up that rich and intense chocolate thing we’ve got going on. You can even sprinkle them with a little bit of fleur de sel like I did here if you’re on the salted-dessert-lover’s train.
Sooo indulgent and sooo worth it.
Extra-fudgy nutella double-chocolate cookies studded with chocolate chips and finished with a sprinkle of fleur de sel. Naturally gluten-free!
- 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)
- 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.