Chewy Flourless Chocolate Cookies
Indulge in rich, naturally gluten-free flourless chocolate cookies. These easy cookies are made with cocoa powder and egg whites for a chewy, fudgy treat.
Equipment
- mixing bowl
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
- baking sheets
- oven
Ingredients
- 2 1/2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder natural or Dutch-process
- 1/4 tsp kosher salt
- 3 large egg whites at room temperature
- 1 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the confectioners' sugar, cocoa powder, and salt until no lumps remain.
- Add the egg whites and vanilla extract to the dry ingredients. Using an electric mixer on medium speed, beat the mixture for 1-2 minutes until it becomes thick and glossy, resembling a brownie batter.
- Switch to a spatula and gently fold in the chocolate chips until they are evenly distributed throughout the batter.
- Drop rounded tablespoons of the batter onto the prepared baking sheets, spacing them about 3 inches apart as they will spread significantly.
- Bake for 12-14 minutes, or until the cookies are crackled on top and the tops are set. The cookies will be very soft.
- Allow the cookies to cool completely on the baking sheet for at least 30 minutes before handling, as they will firm up as they cool.
Notes
Allow cookies to cool completely on the baking sheet to firm up.