If your ideal cookie has thin, crispy edges that enclose a thick, fudgy middle with just a touch of chewiness in between, then you should definitely be making these flourless chocolate cookies. At first glance, they might look like any other chocolate cookie, but these cookies have a deep chocolate flavor and are studded with dark chocolate chips. The fact they there are flourless and require just one bowl for mixing is just gilding the lily.
Flourless Fudgy Cookies: Watch the Video
Our Essential Flourless Chocolate Cookie
There are many, many flourless chocolate cookie recipes in the world, but this is our essential one. It's a fail-proof method (read: the cookies will bake up the same way every time) that results in damn delicious cookies. They are for the chocolate obsessed and anyone who wants their cookies to be crisp, chewy, and fudgy — all at once. You won't ever need another chocolate cookie recipe.
For Your Information
- This recipe calls for both black cocoa and Dutch-process, as well as dark chocolate chips. You can also substitute Hershey's Special Dark Cocoa for the combination of Dutch and black cocoa.
- You'll need to let the scooped cookie sit for 30 minutes before baking, so make sure that you have plenty of parchment paper on hand so you can portion out the dough all at once.
Use a Combo-Cocoa Powder for Better Chocolate Cookies
When it comes to deep dark chocolate, not all cocoa powders are created equal. At the risk of making an otherwise simple recipe a bit fussy, these cookies taste (and look) their best with a 50/50 mixture of black cocoa and Dutch-process cocoa powder. Black cocoa has an intensely chocolate flavor and deep dark color, giving the cookies their distinct appearance. Dutch process cocoa sings backup as a supporting chocolate flavor that also lends sweetness to the black cocoa, which can be bitter in high doses. You can also use a full cup of Hershey's Special Dark cocoa in place of 1/2 cup each of black and Dutch cocoa in a pinch.
3 Key Steps for the Best Flourless Chocolate Cookies
1. Grease the parchment paper. Seems silly, since parchment is its own nonstick protection, but these cookies are prone to sticking. A coat of cooking spray is the best insurance against stuck or broken cookies.
2. Mix the dough until it's shiny and sticky. You'll beat together the dry and wet ingredients, and at a certain point the dough will be homogenous but still pretty stiff. Keep mixing until the dough is shiny and sticky for best results.
3. Rest the scooped dough for 30 minutes before baking. This is a step I accidentally discovered when I forgot to preheat the oven before baking a batch of these cookies. It resulted in more crackles and a crisp crust on the exterior of the cookies. Line two baking sheets with parchment and prepare a third sheet before you begin mixing. Then scoop out every cookie before even turning the oven on. This way you can bake the first two sheets at once and the third batch will be ready to go in just after the first two.
Cooling, Storing, and Sharing Flourless Chocolate Cookies
You'll know the cookies are ready to come out of the oven when they puff, flatten, crack and have a pleasant shine to them. All of this happens in about eight minutes. Out of the oven, cool the cookies for one minute on the baking sheet before carefully sliding the parchment paper onto a cooling rack.
Cool the cookies for at least 10 minutes before enjoying. Store the cookies in an airtight container at room temperature where they'll taste their best eaten within three days. After they'll still be delicious but become more brittle than tender crisp.
Flourless Chocolate Cookies: The Essential Method
Makes 36 (2-inch) cookies
What You Need
2 1/2 cups
Dutch-process cocoa powder
black cocoa powder
large egg whites
dark chocolate chips
Measuring cups and spoons
Electric hand mixer
Cookie scoop (optional)
Line and grease two baking sheets with parchment paper, and prepare a third sheet of parchment paper. Line 2 baking sheets with parchment paper, and cut or prepare a third sheet of parchment. Spray each sheet of parchment with cooking spray — this may seem redundant, but these cookies are extremely sticky and this step will guarantee no stuck cookies.
Whisk together the dry ingredients. Place the powdered sugar, Dutch cocoa, black cocoa, espresso powder, and salt in a large bowl and whisk until mostly homogenous; some lumps are okay.
Add the egg whites and vanilla to dry ingredients, beat well. Add the egg whites and vanilla and then beat them into the dry ingredients. A hand mixer on low speed does this best, but a wooden spoon and some arm strength works too. At first the mixture will be very dry and thick, but will gradually become shiny, loose, and sticky.
Fold in the chocolate chips. Add the chocolate chips and use a spoon or spatula to fold into the batter.
Scoop the cookies onto the prepared parchment and rest 30 minutes. Scoop the dough into tablespoon-sized balls and place them evenly on the parchment sheets, 12 per sheet. Set aside for at least 30 minutes while the oven preheats.
Heat the oven to 350°F and bake the cookies. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Bake 2 sheets of cookies at a time. The cookies are done when they've spread and are shiny and cracked, 8 to 10 minutes.
Cool for 1 minute on the baking sheets. Place the baking sheets on a wire rack to cool for 1 minute. Carefully slide the parchment paper with the cookies still on them onto the rack. Now you can slide the third and final parchment sheet of cookies onto one of the baking sheets and continue baking. Cool the cookies completely before storing.
Cocoa powder: Substitute 1 cup Hershey's Dark Cocoa Powder for the Dutch and black cocoa powders.
Storage: These cookies last for about 1 week when stored at room temperature in an airtight container.