Description
These Flourless Chocolate Brownie Cookies offer a rich, fudgy texture with a crackly exterior and gooey center, combining the decadence of brownies with the convenience of cookies. Made without flour, these cookies are perfect for those seeking a gluten-free chocolate treat that still satisfies the craving for a dense, chocolatey dessert.
Ingredients
Dry Ingredients
- 3 cups powdered sugar
- 7 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
Wet Ingredients
- 3 large egg whites
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare Baking Sheets: Line 2 to 4 baking sheets with parchment paper to prevent sticking and facilitate easy cleanup. Preheat your oven to 350°F (177°C) for optimal baking temperature.
- Mix Dry Ingredients: In a large mixing bowl, combine powdered sugar, unsweetened cocoa powder, and salt. Stir thoroughly to ensure an even distribution of flavors.
- Separate Eggs: Crack the eggs into two small bowls—one for egg whites and another for yolks. Use only the egg whites in this recipe; save or discard the yolks as preferred.
- Combine Wet and Dry Ingredients: Pour the egg whites and vanilla extract into the bowl with the dry ingredients. Use an electric mixer on low speed to begin blending the mixture.
- Whip Batter: Increase the mixer speed to medium, whisking until the batter becomes thick but still slightly runny. If the batter is too stiff, add a tablespoon of water and mix again to achieve the right consistency.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips using a silicone spatula, ensuring they are evenly distributed throughout the batter.
- Portion Cookies: Using a cookie scoop, place dollops of dough onto the prepared baking sheets, leaving at least three inches of space between each cookie to accommodate spreading. Limit to six cookies per sheet to allow even baking.
- Bake: Place the baking sheets in the preheated oven and bake for 13 to 14 minutes until the cookie exteriors form a crunchy crust and develop a crackly appearance. The centers may remain slightly gooey, which is desired.
- Cool and Serve: Allow the cookies to cool completely on the parchment paper-lined pans. Once cooled, gently peel off the parchment paper and enjoy your flourless chocolate brownie cookies!
Notes
- For best results, use room temperature egg whites to help with mixing.
- If your batter is too thick, adding a small amount of water can help loosen it for better texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Egg yolks can be reserved for other recipes like custards or mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
