Flourless Chocolate Cookies

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These Flourless Chocolate Cookies are a rich, fudgy, chocolatey cookie with crisp edges and chewy centers. They are a surprising cookie that is full of chocolate flavor and will be a huge hit with anyone!

Prep Time20

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: Chocolate, Chocolate Cookies, Flourless Chocolate Cookies, flourless cookies

Servings: Cookies

Calories: 84kcal

Ingredients

3 Cup Powdered Sugar (also called Confectioner's Sugar)
2/3 cup Unsweetened Cocoa Powder
1/2 tsp Salt
4 Large Egg Whites
2 tsp Vanilla Extract
1 cup Mini Chocolate Chips

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper. Spray the parchment paper with nonstick spray. Set them aside.
Add the powdered sugar, cocoa powder and salt to a large bowl. 3 Cup Powdered Sugar, 2/3 cup Unsweetened Cocoa Powder, 1/2 tsp Salt
Stir in 2 egg whites and the vanilla extract with a silicone spatula, until the mixture resembles a thick brownie batter. Add in another egg white, then another as needed if its too thick. 4 Large Egg Whites, 2 tsp Vanilla Extract
Add in the chocolate chips and fold them into the batter until evenly mixed throughout. 1 cup Mini Chocolate Chips
Let the batter rest for 10-15 minutes.
Spoon the batter with a cookie scoop onto the prepared cookie sheets, at least 3 inches apart. Each scoop should be about 1 to 2 Tablespoons.
Bake for 12 to 16 minutes, or until the tops of the cookies are shiny, and crackled. Remove from the oven and let them cool for 10 minutes on the cookie sheet.
Use a metal spatula to scrape the cookies off the parchment paper and transfer them to a cooling rack. If they won't come up, lift the whole piece of parchment paper and transfer it to the cooling rack.

Notes

Mix Ins: Try Adding 1/2 cup of mini marshmallows, or chopped nuts to the batter.
Rest Time: We don't need to chill the dough, but the cookie texture is even better with a short resting time. We only need about 10-15 minutes, so this is a good time to let it rest while you preheat the oven.
Cookie Scoop: Use a cookie scoop to make sure the cookies are an even size so they'll bake evenly. I like to use a heaping Tablespoon cookie scoop, per cookie.

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