When most people read “flourless chocolate cookies” they probably think “gluten-free” but I think “extra fudgey deliciousness”, and these cookies didn’t disappoint. They have tender crispy shells on the outside and rich gooey chocolate inside. Biting into one is a little bit like munching on a not-so-pretentious French macaron. As an added bonus, this recipe only requires a handful of ingredients that you probably already have in your cupboard. Simple, easy, and delicious—this is my kind of baking!
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/8 tsp salt
1–2 egg whites
1 1/2 tsp vanilla extract
1/2 cup chocolate chips
Preheat your oven to 350 F and line a cookie sheet with parchment paper. Sift the powdered sugar, cocoa powder, and salt into a bowl. Stir in the vanilla extract and 1 egg white until well combined. If your dough seems too dry, stir in half of the second egg white. The goal is to achieve a somewhat stiff dough—not too runny but not too dry either. It should hold its shape pretty well. If your dough is too runny, add a little more powdered sugar until it reaches more of a cookie dough consistency. When your dough seems just right, stir in the chocolate chips. Use a cookie scoop to plop the dough onto your lined cookie sheet. Bake for 12–14 minutes, or until the tops of the cookies start to crack. Let the cookies cool before removing them from the pan (if you can wait that long).
Makes 16 cookies.