Chewy Gooey Flourless Chocolate Cookies
These Chewy Gooey Flourless Chocolate Cookies are rich, fudgy, and irresistibly delicious. Perfectly chewy on the outside and gooey on the inside!
Servings: 12 servings
Ingredients
- 3 cups powdered sugar
- 1 cup Dutch process cocoa powder high-quality
- 1 teaspoon salt
- 2 to 4 large egg whites at room temperature; adjust amount for desired consistency
- 1 tablespoon vanilla extract
- 1 cup bittersweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the powdered sugar, cocoa powder, and salt until well combined.
- Add the egg whites to the dry mixture. Start with 2 egg whites and mix until the batter is smooth. If it seems too thick, gradually add more egg whites until you reach your desired consistency.
- Pour in the vanilla extract and chocolate chips, folding them into the batter gently until evenly distributed.
- Using a cookie scoop or tablespoon, drop spoonfuls of the batter onto the prepared baking sheet, leaving enough space between each cookie as they will spread while baking.
- Bake the cookies in the preheated oven for about 10-12 minutes. The edges should look set, while the centers will still be slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Equipment
- Mixing Bowl
- Whisk or spatula
- Baking Sheet
- Parchment Paper
- Oven
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cooled cookies in a freezer-safe bag for up to three months.
- Adjust egg whites to achieve desired batter consistency and cookie texture.
- Try sprinkling sea salt on top before baking for a gourmet touch.
- Chocolate chips can be substituted with nuts or dried fruit if preferred.