Chewy Gooey Flourless Chocolate Cookies

If you’re in the mood for something indulgent yet simple, look no further than these Chewy Gooey Flourless Chocolate Cookies. They’re rich, fudgy, and absolutely delightful for chocolate lovers. With no flour in sight, these cookies are perfect for anyone looking to enjoy a gluten-free treat without compromising on flavor or texture. Each bite is a melt-in-your-mouth experience, and they come together in a snap!

Why This Chewy Gooey Flourless Chocolate Cookies Stands Out

These cookies are not just flourless; they are also incredibly chewy and gooey, delivering a satisfying texture that’s hard to resist. The combination of powdered sugar and Dutch process cocoa powder creates a deep chocolate flavor, while the egg whites provide that perfect chewy structure. The addition of bittersweet chocolate chips takes these cookies over the top, ensuring every bite is packed with chocolatey goodness. Ideal for any occasion, these cookies can be enjoyed fresh out of the oven or stored for later, making them a versatile treat.

Ingredient Notes

• 3 cups powdered sugar: This ingredient gives the cookies their sweetness and chewy texture.
• 1 cup Dutch process cocoa powder: A rich cocoa powder that enhances the chocolate flavor; it’s less acidic than natural cocoa.
• 1 teaspoon salt: Balances the sweetness and enhances the overall flavor of the cookies.
• 2 to 4 large egg whites, at room temperature: The egg whites provide structure and chewiness. The number used can depend on the desired consistency.
• 1 tablespoon vanilla extract: Adds depth to the flavor profile.
• 1 cup bittersweet chocolate chips: Melts into gooey pockets of chocolate throughout the cookie.

Gear Checklist

• Mixing bowls: For combining the dry ingredients and the wet ingredients.
• Silicone spatula: Perfect for folding in the chocolate chips without breaking their shape.
• Baking sheet: Use a nonstick or lined baking sheet for easy removal of the cookies.
• Whisk: For mixing the egg whites and ensuring they are well combined.
• Measuring cups and spoons: Essential for accurate ingredient measurements.

Make Chewy Gooey Flourless Chocolate Cookies: A Simple Method

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the powdered sugar, Dutch process cocoa powder, and salt until well combined.

Step 4: Incorporate the Egg Whites

Add the egg whites and vanilla extract to the dry mixture. Stir until just combined, being careful not to overmix. The dough will be thick and slightly sticky.

Step 5: Fold in the Chocolate Chips

Gently fold in the bittersweet chocolate chips, ensuring they are evenly distributed throughout the dough.

Step 6: Scoop the Cookies

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart. They will spread slightly while baking.

Step 7: Bake the Cookies

Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should look slightly underbaked in the center; they will continue to firm up as they cool.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Chewy Gooey Flourless Chocolate Cookies warm or at room temperature.

Smart Substitutions

• Powdered Sugar: You can make your own by blending granulated sugar until fine.
• Cocoa Powder: Natural cocoa powder can be used, but the flavor will be slightly different.
• Egg Whites: For a vegan option, use aquafaba (the liquid from canned chickpeas) as a substitute.
• Chocolate Chips: Try using milk chocolate or semi-sweet chocolate chips for a different flavor profile.

Troubleshooting Tips

• Cookies Spread Too Much: Make sure your egg whites are at room temperature, and do not overmix the dough.
• Cookies Too Dry: If your cookies are dry, it may be due to overbaking. Keep an eye on them and remove them while they still look slightly underbaked.
• Not Chewy Enough: Ensure you are using the correct ratio of ingredients, especially the egg whites, which are crucial for the chewy texture.

Save It for Later

These Chewy Gooey Flourless Chocolate Cookies are perfect for meal prep or baking in advance. Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. They can be enjoyed straight from the freezer or thawed at room temperature.

Quick Questions

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular cocoa powder, but it will alter the flavor slightly as Dutch process cocoa is less acidic and has a richer taste.

How do I know when the cookies are done baking?

The cookies should be set around the edges and still look slightly soft in the center. They will continue to firm up as they cool.

Can I add nuts or other mix-ins?

Absolutely! Feel free to fold in chopped nuts, dried fruit, or even a sprinkle of sea salt on top before baking for added flavor and texture.

What’s the best way to store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Before You Go

These Chewy Gooey Flourless Chocolate Cookies are a delightful treat that satisfies your chocolate cravings without the fuss of traditional cookie recipes. Whether you’re baking for a special occasion or just for yourself, these cookies are sure to impress. With their simple ingredients and easy preparation, you’ll find yourself making them over and over again. So grab your mixing bowl and baking sheet, and let the chocolatey goodness begin!