Friday, September 9, 2016

Flourless Chocolate Chocolate Chip Cookies

So I made some cookies last week.

And I might end up making them every week for the rest of my life.

They are preeee-ty tasty.

I ended up using a recipe from Mamagormand called Chewy, Fudgy Flourless Chocolate Cookies. She said she had been making the recipe most of her life. The recipe she uses is quite similar to this recipe for Flourless Fudge Cookies from, surprisingly and ironically, the King Arthur Flour website.  I found other similar recipes here, here, here and here. They are all very similar but they all vary on what the add-in should be - chocolate chips, pecans, walnuts, or any combination of chips and nuts. 

Did I mention that these cookies are delicious?

They taste like the crusty, fudgy 1/3 of a gooey brownie.

I typically prefer my desserts singularly - like just cookies, just ice cream, or just cake.

But the four of us taste testing these all agreed that these cookies were just made to be served with vanilla ice cream.


So what are you waiting for???


3 cups powdered sugar
2/3 cup Dutch process cocoa
1/4 tsp salt
3 egg whites at room temperature (did you know it is easier to separate eggs when they are room temp?)
1 tbsp vanilla
1 1/2 c Semi-sweet Chocolate Chips

You will also need:
Parchment paper
Cooking spray or butter to coat the parchment paper


1. Cover cookie sheets with parchment paper (I used three sheets) spray with non-stick cooking spray. I used butter for this - just spread it all over the paper. Set aside.
2. Wisk sugar, cocoa, salt in a bowl. In a separate bowl lightly wisk egg whites and vanilla. Stir wet ingredients into dry mixture until incorporated.
3. Add chocolate chips.
4. Spoon onto parchment lined cookie sheets. You should have about 24 cookies. Be sure to leave enough space between cookies for them to spread.
5. Set cookies aside. Let set for 30 minutes. Set oven to 350.
6. Bake cookies for approximately 10 minutes - less for smaller cookies, more for larger cookies.
7 Let cookies cool for a bit before moving to cooling rack.


1. Buy some Dutch process cocoa. There is a difference between natural cocoa (Hershey) and Dutch process. It's an acid thing. So if your recipe has any leavening in it you must use the specific type they call for in the recipe. Here is a great article about it that is easy to understand.
2. Once your cookies have cooled for a bit, just lift the parchment paper and lay it on the cooling rack
3. If you have a difficult time getting the cookie off the paper, put it back in the oven for a bit. You don't have to turn the oven back on. Just get it exposed to the warm air for a while. The cookies should come off easily after that.
4. Leave the cookies out in the air for several minutes to let the cookies firm up. I left them out overnight. They stay soft and chewy on the inside.
5. If you are stacking the cookies, use parchment paper between them.


Why aren't you on the way to the store?

Get started!

The weekend is here!!!


I made this recipe again without chocolate chips and with the same amount of toasted walnuts. They were delicious. I'd love to compare them side by side, because it seemed as if the walnut ones tasted just as good and chocolaty as the ones with the chips. So if you want a slightly - actually MUCH - healthier version, make them with walnuts and no chips. There is some certifiable nutrition in them if you use this version.


Teadoddles said...

I will be making these cookies this weekend! Thank you for sharing the recipe! This is @teadoddles from Instagram by the way:)

Teadoddles said...

I will be making these cookies this weekend! Thank you for sharing the recipe! This is @teadoddles from Instagram by the way:)

Nicolette said...

Oh, those look delightful.

Summer said...

I especially love that they are flourless! Yummy ♥

Bliss said...

What brand of cocoa did you use?


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