- 1 cup (140g) high-quality all-purpose gluten-free flour
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ¼ cup (50g) granulated sugar
- ½ cup (109g) packed light brown sugar
- 2 tablespoons (28g) unsalted butter
- 4 tablespoons (74g) Nutella hazelnut spread®
- 1 ounce semi-sweet chocolate, roughly chopped
- 1 teaspoon pure vanilla extract
- 1 extra-large egg at room temperature, lightly beaten
- Preheat your oven to 325°. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set the bowl aside.
- In a small saucepan over medium-low heat, heat the butter and Nutella® until melted and smooth. Remove from the heat and add the chopped chocolate. Mix until the chocolate is melted and the mixture is smooth. Add the vanilla and stir to combine. Pour the Nutella®-chocolate mixture into the bowl of dry ingredients, and mix to combine. Add the egg and mix until the cookie dough begins to come together. It will be wet but almost crumbly at first. Knead the dough until it is smooth.
- Pull off a piece of cookie dough that is about 1 inch in diameter (about 30g). Roll it tightly into a ball and then flatten it into a disk. Place the dough on the prepared baking sheets. Repeat with the remaining cookie dough, spacing the pieces of dough about 2 inches apart.
- Place the baking sheet in the center of the preheated oven and bake, rotating once during baking for 9 minutes or until the cookies have spread and have a cracked appearance on top.
- Remove the baking sheet from the oven and allow the cookies to cool until set before removing them from the baking sheet. When they first come out of the oven, the cookies are very fragile, but will firm up quickly.
- Freeze any leftover cookies.