How long it takes: just under an hour (includes cooling time) Equipment you’ll need: mixing bowl, baking sheet Servings: makes 20 cookies I confess, I always start out thinking I’m just going to have just half a cookie. I don’t have a huge sweet tooth and these cookies are almost like a candy bar. But you guessed it, I always end up eating the other half of the cookie, too. They are pretty much irresistible. You’ll love the delicate crisp top on these cookies. You know how brownies get that really thin crackly top that is so good? These cookies are just like that, only more so. Almost like a meringue, but not quite that crispy. And the surprising thing? The crispiness lasts. I sort of figured that delicate crispness would disappear after a day or two but it doesn’t! I’ve been getting into the flourless chocolate baking thing. I love this flourless Mexican hot chocolate cake with its warm cinnamon and vanilla flavors. Anything with ganache kind of rings my bell, how about you? This no-bake chocolate tart is pretty much all ganache in an Oreo cookie crust. You can’t go wrong with that! The recipe for these flourless chocolate cookies is originally from The Recipe Girl. I made a few changes but you’re welcome to pop on over there to to check out her excellent site.
Ingredient Notes
These cookies are seriously easy to make, with only six ingredients. Check your pantry because you may already have everything you need.
Powdered Sugar (confectioner’s sugar) Cocoa Powder: Found in the baking aisle of the grocery store, cocoa powder is unsweetened and rich in antioxidants. Salt Eggs: You’ll only need the whites. Save the yolks to make extra rich scrambled eggs. Pure Vanilla Extract Semi-Sweet Chocolate Chips
How To Make Flourless Cookies
Whisk together the dry ingredients, stir in the egg whites and vanilla, and then the chocolate chips. Wow, how easy is that! The cookie dough is really similar to brownie batter: fudgy and thick. It looks a little looser than normal cookie dough. Use a spring release cookie scoop or a spoon to portion the dough onto the baking sheets. The cookies spread out quite a bit so leave plenty of room between each cookie. Bake about 14 minutes or until the tops are glossy and crackly, just like brownies. Cool completely before removing from the baking pans because the cookies are pretty soft. Serve with a glass of cold milk or a cup of coffee. Nibble these dark chocolate cookies as you’re sipping a dark red variety of wine, such as Merlot, Pinot Noir, Cabernet Sauvignon, Zinfandel or, even better, a glass of port. Oh, is that good! Flourless chocolate cookies make an excellent dessert as well. Scoop vanilla bean ice cream in a bowl, crumble a cookie alongside, and top with homemade hot fudge or bourbon caramel sauce.
Recipe Variations
Mocha cookies. Add a tablespoon of espresso powder to the dry ingredients. Mexican hot chocolate cookies. Add a teaspoon of cinnamon to the dry ingredients. Add nuts. Stir in a half cup of chopped toasted nuts, like pecans or walnuts. Salty/sweet: Sprinkle tops lightly with coarse sea salt before baking. Looking for a different kind of cookie? Take a look at my complete list of cookies and bars.
Storage Tips
Completely cool cookies before storing them in an airtight container. Put them in a single layer or separate the layers with parchment or waxed paper. They’ll keep for up to three days but they’re best when they’re fresh. They can be frozen, too.
