Dark Chocolate Flourless Cookies

Dark Chocolate Flourless Cookies-3

In my mind, I had been posting too many desserts. But as it turns out, I only posted one since September.

Upon further analysis, I had been eating too many desserts, not posting them. My bad.

Dark Chocolate Flourless Cookies are the easiest. The easiest! Egg whites, cocoa, powdered sugar – and vanilla and salt. THAT’S IT. And chocolate chips, if they are your thing. Which they are, if we are to be friends. Super easy ingredients to keep on hand for a quick batch of cookies whenever.

Dark Chocolate Flourless Cookies

After the egg and vanilla are added, all I want to do is swim in the batter. Is that too much to ask?

Dark Chocolate Flourless Cookies-8These Dark Chocolate Flourless Cookies were so fast and so easy that they made several appearances during Snowzilla. I mean, it’s a small recipe – about 9 cookies. And I had to get the recipe perfect, right? For you? I’m a giver? And egg whites are basically a breakfast food?

One thing I learned is that the amount of egg white needed can vary considerably; the amount of egg white that an egg yields will also vary, based not only on the size of the egg you use, but also on the size of the yolk. I know, it’s crazy, but for this recipe, I don’t want to just tell you to “use two egg whites.” I don’t usually get too scientific about eggs (you will notice that my recipes don’t generally specify an egg size), but in this recipe, you do have to pay just a little attention to it.

To combat this adversity, crack two egg whites into a bowl, and whisk them just a bit or break them up with a fork. This will allow you to control how much egg white you add to the batter (egg white tends to stick together in a mass unless you break it up). You want the batter to be on the thick side, and you may end up using it all, but you may not. I recommend inviting over a friend or two and experimenting! Or, doing it yourself while two feet of snow piles on.

Dark Chocolate Flourless Cookies-9I used Hershey’s Special Dark cocoa powder for these cookies. In one of my five batches, I tried regular Hershey’s cocoa powder. Maybe it shouldn’t have, but it totally surprised me to see how much lighter the cookies were! And truthfully, although I equally like all chocolates, I preferred the cookies made with the Special Dark cocoa powder.

Dark Chocolate Flourless Cookies-7They are as chewy and as chocolatey as they look.

Dark Chocolate Flourless Cookies
Prep time
Cook time
Total time
Cuisine: Dessert, Cookies
Serves: 9 cookies
  • 1.5 c powdered sugar
  • ⅓ c unsweetened dark cocoa powder
  • pinch of kosher salt
  • 2 egg whites, whisked, at room temperature if possible {you might not use it all}
  • 1 t vanilla
  • .5 c dark chocolate chips
  1. Heat the oven to 350 and line a baking sheet with parchment paper.
  2. In a large bowl, whisk the powdered sugar, dark cocoa powder, and salt.
  3. Add the vanilla and half of the egg white, and whisk until the batter is thick but moist. Add egg white slowly until it is glossy and stir-able, but not too thin. You don't want it to be runny because it will spread too much on the pan.
  4. Stir in the chocolate chips.
  5. Spoon or scoop the batter onto the baking sheet lined with parchment paper. The cookies will spread quite a bit no matter what you do, so don't place them too close together.
  6. Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
  7. Let them cool completely before removing from the baking sheet with a spatula (metal, if possible).
For this recipe, I have tried parchment paper, a silpat, and buttering the pan. ONLY the parchment paper worked, in my experience.

Adapted from: http://aseasyasapplepie.com/flourless-chocolate-cookies/

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