Flourless Chocolate Cookies

Name: Flourless Chocolate Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 dozen
Ingredients: 3 cups powdered sugar; ¾ cup unsweetened dark chocolate cocoa powder; ¼ teaspoon kosher salt; 4 egg whites; 1 Tablespoon vanilla extract; 2 ½ cups milk chocolate chips

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 dozen
Calories
191 kcal
Course
Baked Goods
Cuisine
American

Flourless Chocolate Cookies

Nicole Henderson

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These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You'll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we've got a copycat recipe on our hands!

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Ingredients

Servings

3 cups powdered sugar
¾ cup unsweetened dark chocolate cocoa powder I love using this one
¼ teaspoon kosher salt
4 egg whites no need to beat them
1 Tablespoon vanilla extract
2 ½ cups milk chocolate chips

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until mixture comes together. Fold in chocolate chips.
Using a 2 Tbsp cookie scoop, drop by tablespoons onto a prepared baking sheet. Be sure to leave several inches between cookies as these will SPREAD!
Bake for 12-15 minutes, keeping your eye on them closely. They will begin to puff up and become slightly cracked and glossy. THAT is when you want to remove them from the oven for best flavor! Mine took 12 minutes, but the original recipe was for 15 minutes.
Allow the cookies to cool about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely. They will stick to the parchment paper if you allow them to cool too long.
Store in an airtight container for about 3 days for best flavor! ENJOY!

Notes

Store Flourless Chocolate Cookies an airtight container for about 3 days for best flavor! ENJOY!
I love to measure out my cookie dough with a 2 Tbsp cookie scoop to ensure cookies that will be the same size and bake evenly.
Leave a few inches between the cookies when you're dropping them on the baking sheet because they SPREAD when baking.
Watch the cookies closely towards the end of the baking time. When they begin to puff up and become slightly cracked and glossy, take them out of the oven! That'll give you the best flavor.
Cool the cookies on the baking sheet first then transfer to a baking rack to cool completely. They will stick to the parchment paper if you allow them to cool too long there.
Use parchment paper to line your baking sheet for easy removal of the cookies - and easy clean up, too!
See blog post for more recipe tips and tricks.

Nutrition Information

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Calories 191kcal (10%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Cholesterol 5mg (2%) Sodium 38mg (2%) Fiber 1g (4%) Sugar 26g (52%)