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.
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.
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:
- Chocolate- Toffee S’More Cookies by Recipe Girl
- Chocolate Wow’s by Recipe Girl
- Chocolate Nutella Cookies by Simply Recipes
Chewy Gooey Flourless Chocolate Cookies
These very chocolatey cookies have a slightly crispy exterior and a chewy gooey interior.
- 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
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.
- *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.