Fudgy and soft, these Flourless Chocolate Cookies will satisfy anyone’s sweet tooth!

Fudgy and soft, these Flourless Chocolate Cookies will satisfy anyone's sweet tooth!

There is little in life that is better than chocolate. If I could choose one thing to eat for the rest of my life, chocolate would definitely be up there. And as much as I’ve grown to be a sweet and savory person, chocolate holds a special place in my heart.

Today’s post is all about chocolate. Flourless Chocolate Cookies, to be exact. They taste like a brownie and a cookie had a baby. A gooey, chocolatey, gluten free brookie baby. 

Plus, whenever I share a chocolate picture on my Instagram, everyone goes nuts. And you gotta give the people what they want, right? So I came up with this recipe to satisfy everyone’s eyeballs, and to satisfy my own never-ending chocolate cravings. It’s a win-win.

Fudgy and soft, these Flourless Chocolate Cookies will satisfy anyone's sweet tooth!

I think I get it from my mom. She’s a chocoholic. So much so that she only eats the perimeter of Reese’s cups because “it’s the best peanut butter to chocolate ratio.” I love you, Mum.

Do you have a dessert or food that you constantly crave? Share it with me in the comments!

Happy Thursday, loves. We’re sooo close to the weekend and I can’t wait! Today I’m taking off for Chicago to visit Ambitious Kitchen. Stay tuned for updates from the windy city on:

Facebook
Instagram
& Twitter!

XO

3.0 from 3 reviews
Flourless Chocolate Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 15 cookies
Ingredients
  • 1½ cups plus 2 tablespoons powdered sugar
  • ¼ cup plus 3 tablespoons dutch cocoa powder
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1 teaspoon chocolate extract*
  • ¾ cup chocolate chips
Instructions
  1. Preheat oven to 350°. Grease a silpat or parchment lined baking sheet (yes, grease! these cookies stick easily, so you'll need a little something extra).
  2. Mix together the powdered sugar, cocoa powder, and salt. Creating a well in the center of your bowl, whisk the egg, egg white, and chocolate extract until aerated, then begin to incorporate into the powered sugar mixture. The consistency should be a thick brownie batter. Stir in chocolate chips.
  3. Using a tablespoon scoop, scoop the batter onto baking sheet, keeping 1½ inches apart. Bake for 8-10 minutes, until the cookies are shiny. Allow to cool for 4-5 minutes before placing on wire rack to cool completely. Or, you can eat them hot, because they're just that good!
Notes
*If you don't have chocolate extract, you can substitute with vanilla extract

 

23 comments

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That’s so funny…I love the CENTER of the Reese’s because I think it has the best PB:chocolate ratio! your mom and I could totally share a Reese’s. If that wouldn’t be too weird.

Ummm these cookies are heaven. Chocolate heaven. AKA THE BEST PLACE ON EARTH.

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Oh my eyeballs are totally satisfied. Now if I just had a few for my stomach, that would be perfect. These look like just the thing I need with my coffee this AM. Can’t wait to hear about the AK visit!

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I’m always in awe of flourless dessert recipes, and this one is no exception! These look amazing, Sarah! Totally craving this for breakfast right now!

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Nothing like too much chocolate…. Double chocolate, yes please! And flourless, yes, yes! Oh, my favorite I constantly crave.. pot de creme… uh, dark chocolate pot de creme, to be exact!! Have a fabulous trip to Chicago! I’ll be following! xo

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There is never ever anything wrong with more chocolate! Have SO much fun in Chicago! If you want to make a venture north, I’m only an hour away! 🙂

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Ooooh yeah, these look super delicious!!! I want to reach right into the screen now and pick one up!

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Chocolate cookie perfection, Sarah!

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Mmm look at that those ooey gooey cookies!! Pass me over a plate full of those cookies!! Pinned 🙂

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These look amazing! So chocolatey and gooey and delish 🙂 Have fun traveling 🙂

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Girl you totally just killed these cookies! All I want in life are these cookies now!

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Love chocolate and these look crazy delicious! Need these in my life! Pinned 🙂

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These look amazing! But when I tried to make them myself the batter just doesn’t hold up. Immediately oozes into a veryyyyy thin cookie. Any thoughts on what I could tweak for next time?

Sarah | Broma Bakery
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Sorry to hear this, Jess! It’s probably due to a size variation in your eggs. My suggestion for next time is to either take out an egg white (use 1 egg plus 1 egg yolk) or to use 2 tablespoons more of powdered sugar. This should help to give your cookies a better consistency!

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These look so fudgy and delicious! I guess I’m also a chocoholic…as evidenced by the empty bag of Easter eggs sitting beside me! :/

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These look like my dream cookies!

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Um, please pass me the entire batch, please 🙂 These babies look SO decadently awesome–and I love that they’re flourless. Hope you had a blast in Chicago!

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These look incredible! I can’t believe they’re flourless, Totally need to try them asap, there can never be enough chocolatey goodness in my book 🙂

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I want to shove all these brookies in ma face! I seriously could eat a whole batch of these in one night. As for what I’m always craving? Ice cream. Hands down. I just can’t get enough!

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I just made these and I’m really sorry to say that they were terrible! Don’t know how the photos look so good. Mine were a liquidy mess and spread to cover almost the entire pan. I scraped one off anyhow to eat it and see if I liked the flavor enough to make another attempt and all I can taste is the salt. Maybe because they got so thin? Very bizarre. Anyhow, it’s bad enough to throw the rest away and was a complete waste of ingredients. I’m sorry to write a negative review, but was surprised at how poorly these turned out. I am a competent home baker and I can’t remember the last time a recipe was this problematic, especially for something as simple as drop cookies.

Sarah | Broma Bakery
Reply

Hi Susan! I’m so sorry to hear the cookies didn’t come out well at all. I can think of a few troubleshooting things: did you use large eggs, or extra large eggs? This difference could’ve made the cookies too liquidy. Also, did you add the additional tablespoons of cocoa powder and powdered sugar? Last, oven temperatures can vary, so perhaps your oven isn’t calibrated properly to the right temperature. I used these measurements exactly, so I’m thinking it has to be one of those issues!

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I made these, but I combined it with another flourless cookie recipe that I found online. It helps to use 2 egg whites, instead of one, and to use 1/4 tsp of salt, instead of 1/2. It also helps to just put a tiny bit of batter on the cookie sheet for each cookie (may be like a Silver dollar amount) because they spread out to about twice the size when cooked.

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