I am in love with these cookies.

Gluten-free baking can be tedious because the dough can dry out and crumble. These cookies are nutella-stuffed, made with brown butter and sea salt, and topped with some more chocolate. Needless to say, these are some pretty awesome gluten-free cookies that don’t dry out and taste amazing.

I adapted this recipe from Ambitious Kitchen, a cookie recipe I’ve been looking at for months. Followed her instructions very closely, and they turned out really well.

Ingredients

• 2 1/2 cups all-purpose gluten-free flour (I used the Irresistables brand, but you can use whichever suits you best)
• 1 1/4 tsp. baking soda
• pinch of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 tsp. vanilla extract
• 1 tbsp. plain greek yogurt (you can substitute this with sour cream or even plain mayo because it’s made from egg whites, just gives the cookies extra moisture)
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• Coarse sea salt for sprinkling
• 1 cup of nutella, chilled in refrigerator

Method

In a medium-sized bowl, gently whisk flour, baking soda, and salt in a bowl and set aside.

Melt butter in a saucepan over medium heat. The butter will begin to foam, so make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and gives off a nutty aroma. Transfer the butter to a heat-proof bowl so that the butter doesn’t burn and let cool slightly.

In a large bowl, mix the butter and sugars until well blended with an electric mixer. Beat in the egg, yolk, vanilla, and yogurt until combined. Gradually add dry ingredients on low-speed just until combined. Gently fold in all of the chocolate chips with a spatula or wooden spoon. Chill dough for 2 hours in the fridge.

Preheat the oven to 350 degrees F.

Measure dough into about 1 1/2 tablespoons and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball. Make sure that the Nutella is not seeping out of the dough; add more dough if necessary.

Place dough balls on cookie sheet covered in parchment paper, 2 inches apart and flatten with your hand gently, only on the top. If you press too hard, the Nutella will gush out.

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Let the cookies cool on the cookie sheet for 5 minutes; sprinkle with a little sea salt.