These Chewy Gooey Flourless Chocolate Cookies have a little bit of a crispy exterior and a chewy gooey and very chocolatey interior.
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. Several readers have mentioned that they are similar to Whole Food’s Market Chocolate Chewies.
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.
Ingredients needed:
- powdered sugar
- Dutch process cocoa powder (can be ordered online)
- salt
- egg whites
- vanilla extract
- bittersweet chocolate chips
Can you use regular unsweetened cocoa powder instead of Dutch process?
I haven’t tried regular cocoa powder myself, but there are several people who mentioned in the comments that they used regular cocoa powder, and it worked out just fine. Here are a couple quotes from the comments (but feel free to scroll down and read more):
These turned out amazing! I took note of other’s suggestions. 2 1/2 egg whites worked well for me. I didn’t have Dutch pressed cocoa powder so I added 2.5 1/8 teaspoons of baking soda. I also sprinkled powdered sugar on top before baking and only did 9 cookies on a tray. They turned out beautifully – crispy on top and gooey inside. This recipe is a keeper.
Follow the directions and suggestions and you will have yummy ooey gooey cookies. Regular cocoa powder is all I had and it worked just fine. I ended up using three egg whites. Placed dough in fridge for a few minutes along with the pan seemed to be the trick. Definitely will make again!
How to make Chewy Gooey Flourless Chocolate Cookies:
Powdered sugar (not the usual granulated sugar) is used in this recipe. Powdered sugar is whisked together with cocoa powder and salt. Egg whites and vanilla extract are mixed in. Start with two egg whites, and check the consistency. You’ll likely need 2 1/2 to 3 egg whites to create a brownie-like thick and fudgy batter. Chocolate chips are stirred in last.
It’s best to space these out on a baking sheet. You can do 12 on a baking sheet, but you might be happier baking 8 or 9 at a time. They may spread a bit, and you don’t want them to bake into each other.
These chewy gooey flourless chocolate cookies are not sturdy cookies. 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 because you need to judge the egg white addition, but they’re well worth the effort. Be sure to follow the instructions to a “T,” watch the how-to video, 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:
- Chocolate Toffee Cookies
- Chocolate- Toffee S’More Cookies
- 7-Minute Chocolate Cookies
- Chocolate Wow’s
- Chocolate Nutella Cookies
Chewy Gooey Flourless Chocolate Cookies
Recipe Details
Ingredients
- 3 cups powdered sugar
- ⅔ cup Dutch Process cocoa powder
- ¼ teaspoon salt
- 2 to 4 large egg whites, at room temperature
- 1 tablespoon vanilla extract
- 1½ cups bittersweet chocolate chips
Instructions
- 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.
- 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.
- 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.
Video
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
So easy & light, love these!! I love w/ dark choc & also tried them w / espresso & M&Ms , another batch w/ crushed peppermint & mint M&Ms , both amazing!! Any way i can að photos?
No way to add photos, but I’m glad you like them!
How well will these cookies hold up if they are mailed (2 day)? What would be the best way to pack them for freshness and durability? Thanks!
I’m not sure they’re the best mailing cookie– they’re not super sturdy for getting knocked around in the mail!
So delicious and simple
did not work way too runny
As mentioned in the post, they’re a little tricky. But if you can get the consistency just right then they’re fabulous!
I don’t understand. I have made this recipe multiple times, tweaking slightly every time after the original trial following the exact recipe (baking time, number of egg whites, chilling dough, not chilling dough, freezing dough, warm pans, cold pans, different sized chocolate chips) no matter what I try these come out thin (most of them run together), over crisp, and nothing I want to present to anyone. They are kind of good out of the oven, but by the time the next day rolls around the wafer thin cookies disintegrate when touched. How do you keep the batter from running thin while in the oven? How do you get the cookie that is in the photograph? Something that stays together? I love the idea, the batter tastes amazing, but the finished product isn’t great. I have been baking for 20+ years and never had this many trials gone wrong.
oh man, I’m so sorry. It is definitely tricky to get the consistency just right. It might be helpful to read through the comments to see tips from others…
I had made these before years ago and remembered them being great. Went to make them again and realized after finishing the batter I had no chocolate chips! I improvised and used 1/2 cup mini chocolate chips I found, 1/2 cup chopped pecans, and 1/2 cup mini marshmallows. They were amazing !! Highly recommend this modification.
Have relatives and friends that are celiac and this recipe scored BIG with 16 year old grandson. The first time I made them, they were perfect! I also sprinkle sea salt (just a tad) and that made them even better. I couldn’t remember the amount of eggs whites but the batter was thick.
I just made them a second time, I used 2 egg whites, then added another…. and missed the consistency. I almost just added a half egg white but instead did a whole realizing I messed up, I added another cup of confectioners sugar. A no go….. flat, they taste fine and almost not done, so I reheated the oven and threw them back in for another 6 or 7 minutes. They are cooling now. I also put the remainder of my batter in the fridge hoping that will help. So popping them back in the oven for additional cook time cured the problem. They are amazing!!!
Glad it all worked out!
It helps to use a piping bag if you dont have an ice cream scoop
To the person who added baking soda: That defeats the point of having a Passover recipe!
any thoughts on using whole eggs vs just the whites?
Use only the egg whites for these cookies. The whole egg will not give the same result.
Has anyone tried using aquafaba instead of egg whites?
I’ve not heard of that, so not sure!
I used Swerve confectioners and it was too sweet. I recommend using 1/2 less if you want to substitute the powdered sugar. Also, I had to add baking soda and a little baking powder to my mix. Yum!!
OMG YES…SO HAPPY TO HEAR…how many eggs did you use are you from NOLA?
This recipe was hard the first time, I didn’t use enough egg whites. This time I used 4 egg whites and 1/2 teas baking soda. PERFECT! Best cookies I ever made, better than Whole Food chocolate chewies!
Thanks for sharing your experience- they can be a little tricky to get just right!
I can’t wait to make these!
Do they store well? Fridge or freezer?
You should be able to store them in the freezer inside a large zip baggie!
i loved this recipe so much!
I will try this. Looks yummy. I have written to you several times and never received an acknowlegment from any of my emails.
This recipe looks fantastic!
Can’t wait to make it!!
Is the powdered sugar measured before or after sifting?
Before.
I love this recipe! I shared it with my mom, and she loved it too. It’s especially wonderful to bake at Passover. One question please, do these cookies freeze well? Thank you!
They should! Just keep them sealed in a freezer zip or container.
Can I substitute organic cocoa powder for the Dutch process Coco? If so how do I do that correctly?
Probably- though I’ve only used the Dutch process.
Absolutely delicious!! I love the crunchy exterior and gooey, chewy interior.
can you use swerve, powdered sugar instead, for low carb diets?
I definitely haven’t tried that.
These turned out amazing! I took note of other’s suggestions. 2 1/2 egg whites worked well for me. I didn’t have Dutch pressed cocoa powder so I added 2.5 1/8 teaspoons of baking soda. I also sprinkled powdered sugar on top before baking and only did 9 cookies on a tray. They turned out beautifully – crispy on top and gooey inside. This recipe is a keeper.
My cousin made these for me tonight due to my diet restriction (gluten free) and I was in heaven! The taste is great and the texture was PERFECT. They came out exactly like you said, with a crispy exterior and chewy interior. I haven’t had well done home made cookies in years due to my diet sensitivities. Thank you for this. Bravo!
Do the dry ingredients need to be sifted?
Whisking is fine, unless you have lumpy powdered sugar– then go ahead and sift it!
Can I substitute all or part of the dark chocolate chips for walnuts? What is the serving size and calorie count?
Calories are included in the recipe. I have not tried substituting walnuts, so I’m not sure.
I reduced the sugar down to 1.5 cup (and I used 4 eggs), it was still way too sweet, to the extent of being inedible. I am not American, but I consider myself as having a sweet tooth. I guess my taste of sweet is radically different then yours. If there are any readers who don’t like super sweet, I recommend cutting the sugar town to 3/4 cup.
Can I use regular cocoa? What will be the difference?
Here is some helpful information: https://www.thespruceeats.com/dutch-processed-cocoa-powder-substitute-4140431
These are delicious but mine didn’t come out with the shiny and cracked outer layer like the picture. I did use Stevia instead of sugar since I’m low carb. Did I do something wrong?
I suspect it has something to do with your sugar substitute, but I’m not sure.
I made these cookies last week and am making another batch tomorrow.. A wonderful treat, very elegant. Very easy to make.Thank you.
Perfect, easy to make. This is an elegant treat. I loved it being gluten free.Bake time definitely 14 min. No more , no less. I also sprinkled some salt crystals on top. To die for.
Lori, I’m looking forward to making this recipe. Have you ever weighed out the egg whites on a gram scale? If so, what is the weight to make these turn out perfectly?
Thank you,
Linda
I haven’t– but it sounds like something I should try!
Just the cookie recipe I have been looking for!
Absolutely delicious!
A 5* with our family.
My kids can’t stop eating these! They were so good!!
These cookies did not last long once my kids came in and asked me what I was making, haha! They were hover over them waiting for them to cool enough to devour them all. Safe to say I’m making another batch today. Thank you!
These cookies are so incredible!
This is seriously the most amazing cookie around, HUGE hit with out family.
What a fantastic recipe! This was just what I needed to cure my sweet tooth! Easy and delicious; yum!
I’ve made these several times and the number of egg whites makes a huge difference. I use 2 1/2. If I go to 3 egg whites very runny cookie, but at the lesser amount , delicious and just like picture.
Thanks for the tip!
Only placed 9 cookies / sheet so that they don’t blend together while baking! Haven’t tasted them yet but they look yummy!
Oh my goodness – these cookies look and sound soooo chocolatey and fudgy! YUM!
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.
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….
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.
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!!
Made these today for my gluten free dad, i’m always trying to find gluten free cookie recipes for him. They taste amazing, but mine too expanded and morphed into each other. I waited for them to partially cool, then cut them into neat little circles (they are more esthetically pleasing this way). Thank you
So my son wanted to make these and I thought I had cocoa powder — turns out I didn’t — so we threw in peanut butter powder. Anyhow they came out super crisp, airy and really tasty even without cocoa powder — so I can’t wait to do them again with the cocoa powder! Thanks so much.
Just wanted to let you know that while I haven’t personally made these (yet!), I did have the chance to try one that a friend brought over. OH. MY. GOD. Could quite possibly be the best cookie I have ever had! She shared your recipe and I plan on making them for Christmas. I had to share, they are THAT good 🙂
Made these today -came out perfect and delicious! Used 3 egg whites and Hersey’s Cocoa. Would make again!
I just made this tonight and I used 3 room temp egg whites and they came out absolutely perfect!! Thank you for the yummy recipe!!
I pinned this recipe so long ago and finally got around to making it. Best decision ever! They were fantastic, and super sweet, so that kept me from indulging in more than one 🙂 I did adjust the recipe and went with a really thick batter and it worked perfectly (less eggs.) I found this did not cause sticking to the parchment paper (I allowed them to cool for 10 minutes I believe and carefully transferred them to a wire rack.)
Thanks so much for this recipe! made them a few times and everyone loves them. Shared it on Facebook with a link to the recipe on your site. 🙂 Your site is one of the few cooking ones that consistently has awesomely delicious recipes. thanks so much! – Amy
Thanks for that compliment!
Just wanted to let you know that I found your recipe here a few years ago, made them for Passover and my family loved them.
Today I made them again and took a pic to put on my fb page. Someone asked for the recipe. Of course I don’t give others’ recipes out as my own so in response left her this link.
Thanks!
Light and crisp on the outside and chewy gooey on the inside. This recipe is definitely a keeper. Thanks for sharing…
I have an obsession with WF’s chocolate chewies and after 2 attempts to purchase them this week at the store (they were out of stock both times!), I decided to reference this recipe I had pinned some time ago. Omg, these were amazing–better than whole foods and I had everything on hand. Thanks so much for sharing a great recipe!! Easy and awesome!!
Thank you so much for this recipe! I made them last week and they turned out delicious! Even the husband liked them. “These are so good, they’re like the chewy edges on the brownies!”
I made these with Hersey cocoa powder and they still tasted great. Three egg whites makes the batter too runny to make a plump cookie. They will end up spreading out and being thin. However they are still gooey.
I also used Hershey’s cocoa because that’s all I had!! Turned out great!!
good to know- happy you enjoyed!
I just made these. I used 1 cup of mini semi-sweet chocolate chips and added a cup of nuts. AMAZING!! Thanks for sharing recipe.
They look great. Do these cookies freeze well?
I would think so… just seal them well.
Made these yesterday and they are awesome! They taste just like Whole Foods chocolate chewies but better! So easy to make and so rich-I am making a new batch tonight since this batch is all gone – I brought them in to the office.
I just made these tonight for work tomorrow. They’re delicious! I have a coworker with Celia disease, so I’m always looking for yummy treats we can all enjoy.
My sister is gluten-intolerant due to lupus and my niece is allergic to wheat, so I’ll definitely be telling her about these!
Has anyone, who is familiar with this recipe, measured out the total whites needed… either wet measure or using a kitchen scale? It would be nice to have a measured amount for those who do not know what we are going for.
I’ve been making these since Passover (found recipe on Pinterest). They are always a hit and today I made them to break fast at Yom Kippur-I have never seen them disappear as quickly as they did tonight. I had a tough crowd to please and within minutes of serving them they were gone!! Finally after many months I’ve gotten the consistency right (I use 3 egg whites)-might have to try peanut butter chips as well net time. I used 1/2 milk and 1/2 semi sweet chips this time. Thanks so much for the recipe, it’s definitely become my “go to” cookie!
Great to hear!!
How do you keep the edges from burning?
Baking on parchment or a silpat mat usually helps prevent edges from burning.
These look so good .. I will have to try them , even though I am not much of a baker
Lori, thank you for this recipe! I made them to serve to my family on Passover, and they were a huge hit! I posted about them today too. Thanks again!
These were fantastic – I stuck with only two egg whites and it was crazy thick batter, but it dropped nicely with my cookie scoop onto the parchment and they slid right off the parchment out of the oven. Next time I might add a teaspoon of instant espresso powder or some cinnamon or orange zest, these were enjoyed by everyone – not just the gluten-free crowd I’d baked them for. Thanks for the great recipe!
Just made a batch of these this morning for the second night of Passover. Not sure they’ll make it until then-so easy and delicious!!
I added chopped dried cherries instead of chocolate chips … they are amazing !!!
Found this on Pinterest yesterday & made today. Follow the directions and suggestions and you will have yummy ooey gooey cookies. Regular cocoa powder is all I had and it worked just fine. I ended up using three egg whites. Placed dough in fridge for a few minutes along with the pan seemed to be the trick. Definitely will make again!
Will the cookies turn out ok if I add some pecans to the mix?
Haven’t tried- but I would imagine they’d be fine.
I made a half batch of these and I found it easiest to use liquid egg whites because I could just drizzle in a little more until I got the consistency I wanted. I made the batter thicker and they came out wonderful!
Great tip!
I just pulled my first tray out of the oven and they turned out pretty well. I think i used 3 egg whites (I had them all in the same bowl coming to room temperature so I had to eye ball it) though they did spread out and puff up pretty big, they turned out well. I left the batter pretty thick as i had read all the above comments and they all said the cookies spread out, so I left it pretty thick on purpose, but it worked for me! I think if I had put that last one in, I would have had a big sheet of flourless gooey cookie mess. The only thing I had different is milk chocolate chips instead of the semi-sweet (that’s what I had on hand) they are pretty sweet… I think if I make this recipe again I will go either just dark chocolate chips or semi sweet if that’s what I can find.
One question for you Lori – Do these freeze well? I just read that they only stay fresh for up to 3 days… Please advise 🙂
Hi Sarah,
I didn’t try freezing them, so I’m not sure! I would think they’d be okay for at least a little while in the freezer.
I know this is an old post, but I wanted to let you know I just made this recipe. We loved it! I had problems with getting the consistency right. After three egg whites it was too stiff and four made it too thin, but I added a little more powdered sugar and cocoa powder and got it just right. Other than that is was fantastic. Easy enough for me to make with my toddler, and tasty enough to please my chocoholic hubby! Thanks for a great recipe.
Excellent- glad you got them to work out. The consistency can be fussy to figure out since between 3 and 4 egg whites is just about right.
I made these and wrote about them on my blog–delicious!
I just made these and they are so unbelievably delicious and easy! Thank you!
I love these cookies!! I found that 2 1/2 egg whites was the perfect amount. I even substituted 1/2 a cup of peanut butter chips for some of the chocolate ones. They were great!!
these sound great! i’m always looking for flourless cookie recipes.
Made these today! They are absolutely delicious. Here’s how mine turned out: http://www.flickr.com/photos/superflash/5221515587
Lol I did something wrong with the thickness I think because they spread out and morphed into eachother. They’re good brownies though! Used the rest of the batter in a pan to make brownies and all is good. I must have used too many egg whites. x:
@Stripy, Yep, too many egg whites!
Delicious, but mine spread (too many egg whites — I used 3) after I plopped them on a cookie sheet. They turned into disks/cushions after baking — tasted like a shot of expresso in each cookie — so rich! Thanks for sharing!
these are so good! just made these tonight.