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.
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
- Yield: 15 cookies 1x
- 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
- 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).
- 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.
- 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!
*If you don’t have chocolate extract, you can substitute with vanilla extract