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.
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!