Chewy Gooey Flourless Chocolate Cookies
These Chewy Gooey Flourless Chocolate Cookies are rich, fudgy, and perfect for chocolate lovers craving a gluten-free treat!
Equipment
- Mixing Bowls
- Silicone spatula
- Baking Sheet
- Whisk
- Measuring cups and spoons
Ingredients
- 3 cups powdered sugar
- 1 cup Dutch process cocoa powder
- 1 teaspoon salt
- 3 large egg whites at room temperature
- 1 tablespoon vanilla extract
- 1 cup bittersweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the powdered sugar, Dutch process cocoa powder, and salt until well combined.
- 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.
- Gently fold in the bittersweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes. The cookies should look slightly underbaked in the center; they will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag for longer storage.
- For a vegan option, substitute egg whites with aquafaba.
- Try using milk or semi-sweet chocolate chips for a different flavor.
- Do not overbake to keep cookies chewy and gooey.