Flourless Chocolate Chewy Cookies
User Reviews
4.9
Flourless Chocolate Chewy Cookies
Description
Flourless Chocolate Chewy Cookies rely on powdered sugar and cocoa powder as the dry base, eliminating traditional flour to yield a dense, chewy texture. Egg whites bind the ingredients together while contributing to the cookies’ structure and surface shine. Dark chocolate chips are folded in, distributing pockets of melted chocolate throughout the cookies after baking.
Baking at 350°F on lined pans helps achieve a delicate exterior that cracks slightly while maintaining softness inside. The dough is portioned using a quarter-cup scoop, ensuring large cookie size that emphasizes chewiness. An optional teaspoon of espresso powder enhances the chocolate notes without adding noticeable coffee flavor.
These cookies require cooling before removal from the pan because of their fragile state and size. Sprinkling flaky sea salt before baking complements the sweetness and enriches the flavor profile. They provide a rich chocolate cookie experience without flour, ideal for those seeking a different texture or avoiding gluten.
Ingredients
- 3 cups powdered sugar
- 2/3 cup cocoa powder unsweetened
- 1/4 teaspoon salt (not Kosher salt)
- 3 egg room temperature, large, whites
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder (optional, but makes a huge difference in the intensity of flavor)
- 2 cups dark chocolate chips (you can also substitute your favorite kind of chocolate chip)
- sea salt optional but a delish finish to the cookies, flaky
Instructions
- Pre-heat the oven to 350 degrees.
- These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Using a silicone mat (this will help keep the bottoms of your cookies from burning) or parchment paper line your baking sheets.
- Sift together into a large bowl the powdered sugar, cocoa powder and salt.
- Add in the egg whites, vanilla extract and chocolate chips. Stir until combined.
- Using a cookie scoop (1/4 cup measure) add 6 scoops to each baking sheet.
- Bake for 11-13 minutes until the tops are shiny and cracking.
- Let cool completely before removing from pan/silicone mat/parchment paper as they are fragile and can break easily (also due to size).
- If you like the flavor of sea salt and chocolate, sprinkle some Fleur de Sel onto the tops of the cookie dough before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 9g | 45% |
| Sodium | 94mg | 4% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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