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Flourless Chocolate Brownie Cookies

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Ingredients

Adjust Servings:
3 cups powdered sugar
2/3 cup unsweetened cocoa powder
2 teaspoons cornstarch
1/2 teaspoon kosher salt
2 to 3 large egg whites
vanilla extract 1 tablespoon
3/4 cup sweet chocolate chips
Cooking spray

Nutritional information

2 g
Total Fat
100 mg
Cholesterol
60 mg
Sodium
18 g
Sugar
21 g
Carbohydrates

Flourless Chocolate Brownie Cookies

Best Flourless Chocolate Brownie Cookies

Features:
  • Gluten Free
  • 21 minutes
  • Serves 12
  • Medium

Ingredients

Directions

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I’ve made a lot of cookies in my life from shortbread to snickerdoodles and everything in between — but the one cookie I keep coming back to are these flourless chocolate brownie cookies. The recipe feels like magic: just a handful of pantry ingredients (cocoa powder, powdered sugar, egg whites, cornstarch, and chocolate chips) combine to create the richest, fudgiest, chewiest, crispiest cookies around — perfect for dunking into a glass of milk.

If you’re looking for a simple one-bowl recipe that just happens to be gluten-free, this is for you. It comes together quickly, is intensely chocolatey, and is a serious crowd-pleaser.

Steps

1
Done

Place 3 cups powdered sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add 2 large egg whites and 1 tablespoon vanilla extract. Stir with a rubber spatula until no lumps of cocoa or powdered sugar remain, and you have a loose, shiny dough similar to a very thick brownie batter. At first the mixture will seem too dry to combine, but will eventually come together. If after 3 minutes of mixing the dough is still too dry, stir in the remaining egg white.

2
Done

Stir in 3/4 cup semi-sweet chocolate chips. Cover the bowl with plastic wrap. Refrigerate for 1 hour.

3
Done

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper and coat with cooking spray.

4
Done

Divide the dough into 12 portions (about 2 heaping tablespoons each). Using your hands, roll each portion into a ball. Arrange them evenly on the prepared baking sheets, 6 per sheet. Sprinkle with flaky salt if desired.

5
Done

Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are cracked, shiny, and no longer look wet, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 1 hour. (The cookies will stick to the parchment paper when warm but will release when cooled.)

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