Chewy Gooey Flourless Chocolate Cookies

These Chewy Gooey Flourless Chocolate Cookies have a little bit of a crispy exterior and a chewy gooey and very chocolatey interior.

chocolate cookie

These cookies are hard to resist. They’re so ooey, gooey, brownie-like and completely composed of dark chocolate.  And they also happen to be flourless chocolate cookies.

These are adapted from Francois Payard, the chocolate expert. They may be flourless, which also makes them gluten free, but if you’re at all a fan of chewy brownies… you’ll likely enjoy these immensely.

chocolate cookie dipped in milk

They’re not a sturdy cookie -instead, they’re rather light and delicate. But one bite into them and you’ll be delightfully surprised at the rich chocolate flavor and the abundance of fudginess.

Note: they are a little tricky to make, but they’re well worth the effort.  Be sure to follow the instructions to a “T,” and perhaps read through some of the comments to grab some tips from other bakers.

Here are a few more chocolate cookie recipes you might enjoy:

5 from 1 vote
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Chewy Gooey Flourless Chocolate Cookies

These very chocolatey cookies have a slightly crispy exterior and a chewy gooey interior.

Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 24 cookies
Calories 128 kcal

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup Dutch Process cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 large egg whites, at room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups bittersweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light coating of nonstick spray.

  2. In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Then gently stir in the chocolate chips.

  3. Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Recipe Notes

  • *If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free.
  • *Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best.
Nutrition Facts
Chewy Gooey Flourless Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 128 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 3g 15%
Sodium 46mg 2%
Potassium 116mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 18g
Protein 1g 2%
Vitamin C 0.1%
Calcium 3.7%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  • Debbie wrote:

    Only placed 9 cookies / sheet so that they don’t blend together while baking!  Haven’t tasted them yet but they look yummy!

  • Natalie wrote:

    Oh my goodness – these cookies look and sound soooo chocolatey and fudgy! YUM!

  • Evelyn Barrett wrote:

    Fantastic recipe!! I almost didn’t try it with all the comments about the cookies running into each other, so I stopped with 3 egg whites even though the dough was actually thicker than my brownie dough. Forgot to put in the vanilla flavoring. Also forgot to oil the parchment. (Can you tell that I was a little anxious to see how these would turn out?!) I used regular cocoa and semi-sweet chocolate drops, too. They are delicious although really, really sweet. Next time I will try subbing some nuts or dried cranberries for some of the chocolate drops. Using a spatula I got the cookies off the parchment without any problem. Love this recipe! I wanted these for a meeting in two weeks, so I am going to try freezing them and see how they turn out. Thanks so much.

  • Gail B wrote:

    I tried 1/2 of the batter for first batch. I live at high altitude (5400 ft) in a suburb of Denver.  They spread out very thinly despite the batter being quite thick (Brownie-like) and only using 2 1/2 egg whites. Cookies were several inched apart so I was surprised when they ran together. For high-altitude adjustments, I  reduced the powdered sugar by 1/4 cup (necessary at high altitude) but increased the cocoa powder by 1 TBSP. Not happy with the result at all.
    Second half of the recipe I tried only 1 TBSP of batter per cookie and baked for 14 minutes. They still spread out too thinly on Silpat and were too thin to eat. Waste of expensive ingredients. Will not ever make again.
    DO NOT EXPECT a good outcome at high altitude. FYI: I bake A LOT here and this recipe is not worth your time. Sorry….

    • Lori Lange wrote:

      Seems to be kind of hit or miss- it’s a tricky recipe as you have to get the consistency of the cookie batter just right. Sorry you did not have success with it.

  • camille wrote:

    How many carbs per cookie?

    • Lori Lange wrote:

      no idea!

  • Jeavoni wrote:

    Any thoughts on substituting powdered sugar for coconut sugar? I’ve made this recipe before- LOVE it, but I’m not very good in the kitchen without a recipe. I wonder if anyone thinks that would work or not work?

    • Lori Lange wrote:

      I’m not sure!

  • Deb Parks wrote:

    Do u just whisk all ingreds together? The recipe says whisk egg whites and beat until thick. Do u finish with a mixer or just mix with the whisk? Mine were too thin and runny and burned quickly. So I will try less egg whites and maybe turn down temp. Thx fo any assistnace.

    • Lori Lange wrote:

      No, just whisking… it sounds like yours was too thin- maybe too many egg whites added. Should be brownie batter-like consistency. Amount of egg white in eggs varies, so sometimes it’s tough to get it just right.

  • Marilyn Cox wrote:

    I am on low carb so I subbed the sugar for Splenda and used whole eggs (3) and added nuts and they turned out really good-especially with a cup of coffee. But you must like dark chocolate!!