Cooking and Serving: 25 minutes | 16 cookies
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 16 cookies
Ingredients
Recipe tips
Instructions
WHY THIS RECIPE WORKS
Slightly crispy outside, super chewy inside and naturally gluten free, these.
flourless chocolate cookies are made with basic pantry ingredients. With all the.
lightness of their meringue-style base, they’re also much, much richer and more.
substantial than meringues.
In the case of these amazing flourless fudge cookies, you’ll only need egg.
whites, confectioners’ sugar, cocoa powder, your favorite chopped chocolate,.
plus some miniature chocolate chips that you could do without. There’s also a.
bit of salt and vanilla, but you could even skip those, too.
The addition of melted chocolate, an idea I got from Allrecipes Magazine, makes.
this recipe so much less fragile. This flourless cookie recipe doesn’t puff and.
then deflate, relying on chocolate chips to keep its shape as it cools. In fact,.
the cookies barely even spread in the oven.
Regardless of the recipe variation you use, flourless chocolate cookies make.
such a nice show of themselves that you often see them in bakeries. They.
deceptively simple, though, both in method and in ingredients.
HOW TO MAKE FLOURLESS CHOCOLATE COOKIES WITHOUT MELTED CHOCOLATE.
You can see in the image above the larger, shinier and crispier cookies that.
this recipe makes when made without the melted chocolate—and with more.
confectioners’ sugar.
With the previous recipe, these cookies changed rather dramatically in the oven.
The raw cookies are very shiny in appearance and seem almost like a liquid. But.
when they finished baking, they were firm and chewy, with a rich, chocolate.
They puffed in the oven and deflated as they cool, and tasted amazing—but were.
so much more fragile, the recipe more temperamental.
If you’d like to make the recipe in the previous style, here are the changes to.
make to the ingredients list:.
Increase the confectioners’ sugar to 2 cups (230 g).
Eliminate the melted chocolate as an ingredient completely.
In place of 3 ounces of mini chocolate chips, you’ll need 6 ounces semi-sweet.
chocolate chips (standard size).
The method is very similar. Here are the differences:.
Beat the egg whites only until foamy, not whipped to stiff peaks. The cookie.
coop the batter into portions about 1 1/2 tablespoons each, and leave at.
least 2 inches between the cookies. The batter will spread, but slowly.
Bake at 325°F until the cookies are just set and beginning to crack on top,.
12 to 14 minutes. They will puff in the oven, and then deflate as they cool.
Let them cool completely, then peel the parchment paper from the cooled.
cookies to release them.
Raw mounds of flourless chocolate cookie dough on white paper.
mounds of flourless chocolate cookie dough on white paper.
INGREDIENTS AND SUBSTITUTIONS
These rich chocolate cookies have very few ingredients, which is great news when.
you’re seeking simplicity! But it also means that each of the ingredients does a.
lot of work. Let’s talk about it….
EGG WHITES
First off, I should mention that the egg whites in the carton have worked quite.
well for me, but in my experience, those do vary in quality quite a bit from.
brand to brand. To be safe, I’d stay away from a store brand of carton egg.
whites, unless that store brand is Trader Joe’s as those have worked perfectly.
EGG FREE
When I first posted this recipe, I never would have thought I could provide you.
with a suggestion for an egg white substitution for this recipe. It was hard to.
imagine replacing egg whites when the recipe is little more than egg whites,.
cocoa powder, and sugar.
But since I’ve been doing so much allergen-free baking lately, I have an.
educated guess to offer you! ? Although I haven’t tried this substitution, I.
actually think that aquafaba would work well as a.
Confectioners’ sugar falling onto raw chocolate cookies.
sugar falling onto raw chocolate cookies.
COCOA POWDER
I’ve made this recipe with Dutch-processed cocoa powder, and with natural cocoa.
powder, and both work well. The Dutch-processed cocoa variety just makes a.
richer chocolate cookie.
You can’t, however, replace the cocoa powder with something that isn’t.
chocolate. I’ve tried, with absolutely disastrous results, so I don’t recommend.
MELTED CHOCOLATE
I used to make this recipe without melted chocolate, and the cookies were.
beautiful—but the recipe was much fussier. Here, we add 4 ounces of melted.
chocolate and reduce the confectioners’ sugar, for a chewier, more stable and.
I like to use 4 ounces of dark chocolate here, but you really can use any sort.
of good-quality chocolate you like (semi-sweet or milk chocolate are both great.
ideas). I wouldn’t use white chocolate.
or unsweetened chocolate, which is too bitter.
CHOCOLATE CHIPS
I have tried making these cookies without any chips or other mix-in pieces and.
it’s a disaster! The chips really help the cookies hold the batter in some sort.
You can replace them with any other sort of chip you prefer, or with a mixture.
of chips and chopped nuts. Keep in mind that you need something in pieces that.
hold their shape in the oven.
SUGARS
Since this recipe is so simple, the confectioners’ sugar play a large role in.
its success. You can try using Swerve or Lankato brand alternative sugar,.
confectioners’ variety.
Keep in mind that alternative sugars tend to be drying, so you might have to add.
some moisture. Maybe even some water? You’ll have to experiment!
Closeup image of flourless chocolate cookie on baking sheet.
image of flourless chocolate cookie on baking sheet.
RECIPE TIPS
USE CONFECTIONERS’ SUGAR, NOT POWDERED SUGAR.
Powdered sugar is just refined white sugar that’s been ground into a fine.
powder. Confectioners’ sugar has starch added to it, to help prevent caking.
SIFT YOUR SUGAR
Confectioners’ sugar may still clump, despite having added starch to help reduce.
caking. Since we’re adding it to whipped egg whites that we don’t want to.
deflate, sifting the sugar first will help the egg whites absorb the sugar, and.
USE A COOKIE OR ICE SCOOP FOR EVEN PORTIONING
This flourless chocolate cookie dough is relatively sticky, so the easiest way.
to portion the raw dough onto the baking sheet is with a spring-loaded ice cream.
scoop. A #50 scoop is the ideal size, but you can use a larger scoop and not.
DON’T SKIP THE PARCHMENT PAPER!
Lining your baking sheet with parchment paper helps ensure even baking, and.
prevents the cookies from sticking to the baking sheet. You can use bleached.
(white) parchment paper, or unbleached (brown) parchment paper. Your choice!
LET THEM COOL COMPLETELY
These cookies are quite stable—once they’ve cooled. Since they don’t bake for.
very long in the oven, they’re quite soft when they’re done. If you try to pick.
one up before it’s cooled, you’ll have a mess on your hands!
Luckily, this revised flourless chocolate cookie recipe is really stable after.
baking, so it can easily be made ahead of time and stored for later.
FOR LONGER STORAGE
These cookies freeze just fine, although not perfectly, since the crispy parts.
become chewy. But the chewiness stays just right, and they taste great!
The dough is quite stable with the added melted chocolate, but I still don’t.
recommend freezing the unbaked cookie dough. I suspect the structure of the.
whipped meringue won’t hold up.
5 chocolate cookies on a small white plate one with a bite taken.
chocolate cookies on a small white plate one with a bite taken.
FAQS
Can I double this recipe?
Yes! As long as your mixing bowl is large enough to hold all the whipped egg.
whites, go ahead and double!
Can I use whole eggs instead of egg whites?
I’m afraid not! The base of these cookies is a meringue, which is made by.
whipping egg whites, and only whites without even a drip of the yolk, into.
Can I use powdered sugar or icing sugar instead of confectioners’ sugar in these.
If you only have powdered sugar (also called icing sugar), which is.
confectioners’ sugar without starch, I recommend sifting about 1 teaspoon of.
cornstarch into your powdered sugar.
Can I use extra black cocoa powder?
Sure! You can use extra dark cocoa powder for a really dark-colored cookie.
Either Dutch-processed cocoa powder (which is alkalized cocoa) or natural cocoa.
powder (which is more acidic) is fine, but Dutch-processed will make a richer,.
Can I use melted chocolate in place of cocoa powder to make these cookies?
No, you need to use a combination of 1/2 cup (40 grams) cocoa powder and 4.
ounces of melted chocolate. But you can use any type of melted chocolate in your.
cookies. That’s the best way to deepen or lighten their flavor.
Why did my cookies spread so much?
Were your egg whites whipped into soft peaks before carefully whipping in the.
sugar and cocoa powder? Did you fold in the melted chocolate carefully, to avoid.
compressing the meringue?
What do I do if my cookies are too crispy?
If you overbaked your cookies, and they’re super crispy, try storing them in a.
plastic container overnight. They’ll soften up a bit. But if your cookies are.
overbaked and blackened at all, there’s nothing you can do to fix that burnt.
Can I make these cookies without an electric mixer?
If you’re willing to whip the egg whites with a balloon whisk vigorously for more than 5 or 6 minutes, you should be able to whip them into soft peaks by.
hand . Try adding 1/8.
teaspoon cream of tartar or 1/4 teaspoon fresh lemon juice to help stabilize the.
proteins as you whip.
When it’s time to add the sugar and cocoa powder, do it in smaller batches to.
protect the air you’ve worked so hard to add to the egg whites.
TROUBLESHOOTING FOR WHIPPING EGG WHITES
Egg whites whipped into soft peaks, a handheld or stand mixer with the whisk attachment, are bright white, and.
mostly hold their shape. When you lift the whisk, the peak you create in the.
whipped mixture falls over on itself gently.
WHY WON’T MY EGG WHITES WHIP INTO SOFT PEAKS?
When egg whites won’t whip, there are a few likely explanations. Among them are:.
You had some yolk in your whites; any fat and your whites won’t whip.
You used a poor quality brand of egg whites in the carton (most work fine;.
sometimes they don’t, and I don’t know why!).
Your bowl wasn’t squeaky clean; if there was any fat left behind from a.
previous mixture, you’re in trouble!
HOW DO I FIX OVER-WHIPPED EGG WHITES?
Just add more egg whites beginning to whisk again after the first couple drops. Like adding more heavy.
whipping cream to over-whipped cream, adding a bit more liquid should smooth.
If you end up adding another whole egg white, just increase all of the other.
ingredients in the recipe.
FLOURLESS CHOCOLATE COOKIES | CRISPY, CHEWY, NATURALLY GLUTEN FREE.
Prep Time: 15 minutes mins.
Cook Time: 10 minutes mins.
flourless chocolate cookies.
These flourless chocolate cookies have crispy edges, chewy centers and tons of.
rich chocolate flavor. Made with only 7 total ingredients!
EQUIPMENT
Hand mixer or stand mixer with whisk attachment.
INGREDIENTS
4 ounces dark chocolate, chopped.
3 (75 g) egg whites, at room temperature.
1 ½ cups (173 g) confectioners’ sugar, sifted (plus more for dusting).
½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed).
¼ teaspoon kosher salt.
1 teaspoon pure vanilla extract.
3 ounces miniature chocolate chips, or a combination of chopped nuts and.
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
Place the chopped chocolate in a heat-safe bowl and melt over a simmering.
bowl of water or in a microwave-safe bowl in the microwave, in 30 second.
bursts, until smooth. Set aside to cool until no longer hot to the touch.
Place the egg whites in the bowl of a stand mixer fitted with the whisk.
attachment, or in a large bowl with a handheld mixer. Whip them at.
medium-high speed into soft peaks.
Add the sifted confectioners’ sugar in 2 batches, whipping into glossy peaks.
Add the cocoa powder and salt, and whip until most of the cocoa powder has.
been absorbed. Cocoa powder resists absorption, so begin at a slow speed or.
you’ll have a big mess of powder in the air.
Using a silicone spatula or large mixing spoon, mix in the vanilla Scrape any sugar or cocoa powder from the sides of the bowl and incorporate.
Add the melted chocolate, and fold it in as gently as possible until fully.
combined. The cookie dough will thicken considerably as you mix in the melted.
Add the miniature chocolate chips, and fold into the cookie dough until.
evenly distributed throughout.
Using a spring-loaded ice cream scoop or two spoons, drop the cookie dough in.
portions about 2 teaspoonful portions onto prepared baking sheet, about 1.
With moistened fingers, tap down any rough edges, but try not to get the.
mounds of cookie dough too wet.
Dust the tops of raw cookies lightly with more confectioners’ sugar. If any.
of the cookies absorb the sugar because they’re too wet, allow the extra.
moisture to evaporate a bit and dust them again.
Place the baking sheet in the center of the preheated oven and bake until.
just set in the center, about 10 minutes. When the cookies are ready, the.
won’t glisten in the very center. Don’t overtake.
Remove the baking sheet from the oven allow the cookies to cool on the baking.
sheet until firm, about 10 minutes.
INGREDIENTS
4 ounces dark chocolate, chopped.
3 (75 g) egg whites, at room temperature.
1 ½ cups (173 g) confectioners’ sugar, sifted (plus more for dusting).
½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed).
¼ teaspoon kosher salt.
1 teaspoon pure vanilla extract.
3 ounces miniature chocolate chips, or a combination of chopped nuts and.
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
Place the chopped chocolate in a heat-safe bowl and melt over a simmering.
bowl of water or in a microwave-safe bowl in the microwave, in 30 second.
bursts, until smooth. Set aside to cool until no longer hot to the touch.
Place the egg whites in the bowl of a stand mixer fitted with the whisk.
attachment, or in a large bowl with a handheld mixer. Whip them at.
medium-high speed into soft peaks.
Add the sifted confectioners’ sugar in 2 batches, whipping into glossy peaks.
Add the cocoa powder and salt, and whip until most of the cocoa powder has.
been absorbed. Cocoa powder resists absorption, so begin at a slow speed or.
you’ll have a big mess of powder in the air.
Using a silicone spatula or large mixing spoon, mix in the vanilla Scrape any sugar or cocoa powder from the sides of the bowl and incorporate.
Add the melted chocolate, and fold it in as gently as possible until fully.
combined. The cookie dough will thicken considerably as you mix in the melted.
Add the miniature chocolate chips, and fold into the cookie dough until.
evenly distributed throughout.
Using a spring-loaded ice cream scoop or two spoons, drop the cookie dough in.
portions about 2 teaspoonful portions onto prepared baking sheet, about 1.
With moistened fingers, tap down any rough edges, but try not to get the.
mounds of cookie dough too wet.
Dust the tops of raw cookies lightly with more confectioners’ sugar. If any.
of the cookies absorb the sugar because they’re too wet, allow the extra.
moisture to evaporate a bit and dust them again.
Place the baking sheet in the center of the preheated oven and bake until.
just set in the center, about 10 minutes. When the cookies are ready, the.
won’t glisten in the very center. Don’t overtake.
Remove the baking sheet from the oven allow the cookies to cool on the baking.
sheet until firm, about 10 minutes.