Sometimes I crave chocolate and cookies. And by sometimes, I really mean all the time. I come from a sweet tooth family and it’s pretty much a necessity to have something sweet around at all times just in case the cravings creep in! Usually a chocolate chip cookie will suffice, but sometimes I need a whole lotta chocolate – and these Flourless Double Chocolate Chip Cookies are just what the doctor ordered!
One of my favorite desserts in the whole world is a flourless chocolate cake! I love how dense and decadent it is – but sometimes when I make the entire cake, just for fun, maybe just for myself, I end up pawning it off on friends and neighbors because I can’t seem to finish it! So I’ve come up with a solution to this problem – a Flourless Double Chocolate Chip Cookie! Umm hello? Genius right? And best part – you can totally freeze these cookies if you don’t scarf them all down right away. But let’s be honest here – how often is that going to happen.
These cookies are just slightly crisp on the outside, chewy and chocolaty in the middle and crackled on top! I mean, if you’re feeling extra decadent you could sprinkle a little powdered sugar on top too. Just sayin.
| Flourless Chocolate Chip Cookies |
- 3 cups powdered sugar
- 1/2 cup plus 3 tbsp cocoa powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 4 large egg whites, at room temperature
- 1 tbsp vanilla extract
- Preheat oven to 320 and line two baking sheets with parchment paper.
- In a large mixing bowl combine the powdered sugar, cocoa powder, salt and chocolate chips.
- Once combined, add the eggs whites and vanilla and mix until just combined through.
- Spoon the batter onto the baking sheets in 12 evenly spaced mounds, 6 on each baking sheet and bake for 15 minutes, until the tops are glossy and lightly cracked;
- Let cookies cool completely and then serve.
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I can’t believe you made those with out flour! I bet they would be good with dried cherries too!
These look great! They may also solve my yearly dilemma over what to bake at Christmastime when my (gluten-free) niece comes to visit!
Oh my goodness these look so good!! YUM!! I’m going to try them… thanks for sharing!
xoxo-
Jamielyn
I’m wondering if I did something wrong because these cookies were a colossal disaster. They were as flat as a pancake and as crisp as a potato chip. And chewy middle? There was no middle as they were hollow…just a top, really. They tasted great, but as I was making them to bring to a friend’s house for dessert, they were a total no-go.
Hi Mindy,
I’m so sorry to hear that the cookies didn’t work out for you. I’m not quite sure what could have gone wrong. I make these pretty frequently and haven’t had any problems ever or heard from anyone else saying the recipe didn’t work. Were the egg whites at room temp? And did you just mix until barely combined? Perhaps it had to do with the baking sheets you were using. Do you use the darker pans? Let me know and we can figure this one out!
Thanks
Gaby
I made these immediately after reading the recipe and they were SO EASY! I love how I was able to use one bowl, mix them by hand, and have them out of the oven in 15 minutes – great for that unexpected chocolate craving! Thanks for sharing this awesome recipe!
I just made these are they are awesome! Mine turned out a little flat but they were crunchy on top and ooy gooey in the middle – perfect. My only problem was I could not get them off the parchment paper! They were to delicate to peel them off while they were warm so i cooled them completely on the parchment paper and had to wrestle with them, some came off whole some not to much. Did I do somethign wrong?
I followed your directions to the “T” and they came out horrible! Completely flat and stuck to the pan!!! Never again! The flavor was good but everything else was a disaster !
Hi Wendi,
I’m so sorry to hear that the cookies didn’t work for you. If you’d like to shoot me an email, I’d be happy to hear what happened and see if we can figure out why it did. I’ve made these quite a few times, as have my parents, and we’ve never seemed to have a problem. Hope we can figure this out.
Thanks!
Gaby
It sounds absolutely delish! Question, could I leave out the vanilla extract?
Hi Hannah! You could leave out the vanilla for sure!
I have never left a comment on a recipe I tried before, but I felt I had to with these cookies. These are now in my top five of favorite cookies to bake and eat. I can’t believe how easy and good they were. Not sure why the egg whites had to be room temperature, but I did it, I will be making these again and again and again,
THANK YOU!!!!!!!!!
Do you have the recipe in pounds and ounzes?
Thanks Ria
Hi Ria,
I don’t have the recipe in weight but I bet there are some great conversion scales online that would help you convert the recipe if you wanted.
Thanks!
when u say da temp of the oven should b 320…is it 320 fahrenheit or 320 centigrade
320 F!
Do you whip the egg whites into stiff peaks first? Or just leave them liquidy?
Do you whip the egg whites into stiff peaks first or just use them as a liquid?
I tried these last night and they didn’t really turn out. They spread all over the pan – they were huge! And flat (which is ok). Also they stuck like crazy to the parchment paper and I had to scrape them off in bits. I think I didn’t bake them long enough, but I would also make twice as many cookies next time so that they aren’t so big.
However – the scraped off cookies do taste SO delicious and I’m sure they’ll go great in a bowl of ice cream!
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