Flourless chocolate cookie broken in half

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 chocolate cookie recipe to satisfy everyone’s eyeballs, and to satisfy my own never-ending chocolate cravings. It’s a win-win.

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.

Flourless chocolate cookies on counter

Tips for making flourless chocolate cookies

If you’ve never made flourless cookies before, you might be a little confused how these cookies stick together. Don’t fret, there are no special binding agents used in this recipe!

The base of this flourless chocolate cookie recipe is powdered sugar and cocoa powder. Mix them together, then whisk in one whole egg and one egg white (save the yolk for breakfast!) along with chocolate extract. Don’t have chocolate extract? Sub vanilla extract instead! Stir in your favorite chocolate chips, measure out the cookie dough, and bake.

The raw cookie dough should resemble a thick brownie batter, and you can tell when these cookies are done baking once they’ve gone shiny on the top. These flourless cookies are a little delicate, so be careful when transferring them from the baking sheet to the cooling rack.

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.

Print

Flourless Chocolate Cookies

Scale

Ingredients

  • 1 1/2 cups plus 2 tablespoons powdered sugar
  • 1/4 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*
  • 3/4 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 1 1/2 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

More easy cookie recipes from Broma Bakery:

No-Bake Cranberry Orange Breakfast Cookies

Sea Salted Olive Oil Chocolate Chip Cookies

White Chocolate Blueberry Oatmeal Cookies

White Chocolate Ginger Oatmeal Cookies 

Brownie-Stuffed Chocolate Chip Cookies

23 comments

Susan
Reply

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!

Rachelle Smith
Reply

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.

Leave a Reply

Your email address will not be published. Required fields are marked *