These Soft Flourless Chocolate Cookies have a bit of a crispy exterior and a gooey, very chocolatey chewy interior.
These cookies are hard to resist. They’re so chewy, gooey, brownie-like, and made entirely of dark chocolate. And it turns out that they are also flourless chocolate cookies. Several readers have mentioned that they are similar to Whole Food’s Market Chocolate chewis.
These are adapted from Francois Payard, the chocolate expert. They can be flourless, which also makes them gluten-free, but if you’re a fan of chewy brownies… you’ll probably enjoy them immensely.
- Granulated sugar
- Dutch process cocoa powder (can be online order)
- Egg whites
- vanilla extract
- bitter chocolate chips
Can you use regular unsweetened cocoa powder instead of the Dutch process?
I haven’t tried regular cocoa powder myself, but several people have mentioned in the comments that they use regular cocoa powder, and it worked really well. Here are some quotes from the comments (but feel free to scroll down and read more):
These turned out to be amazing! I have taken note of the suggestions of others. 2 1/2 egg whites have worked well for me. I didn’t have Dutch pressed cocoa powder so I added 2.5 1/8 teaspoons of baking soda. I also sprinkled powdered sugar on top before baking and only made 9 cookies on a platter. They turned out beautifully – crispy on the top and gooey on the inside. This recipe is a keeper.
Follow the directions and suggestions and you will have delicious gooey ooey cookies. Regular cocoa powder is all I had and it worked great. I ended up using three egg whites. Placing the dough in the fridge for a few minutes with the pan seemed to be the trick. To do again for sure!
How to Make Chewy Gooey Flourless Chocolate Cookies:
Powdered sugar (not the usual granulated sugar) is used in this recipe. Powdered sugar is beaten with cocoa powder and salt. Egg whites and vanilla extract are mixed. Start with two egg whites and check the consistency. You will probably need 2 1/2 to 3 egg whites to create a thick, melt-in-the-mouth brownie-like dough. The chocolate chips are mixed last.
It is best to space them out on a baking sheet. You can make 12 on a baking sheet, but you might be happier making 8 or 9 at a time. They can spread out a bit and you don’t want them to get mixed up.
These chewy, gooey, flourless chocolate cookies are not solid cookies. Instead, they are rather light and delicate. But a bite into it and you’ll be deliciously surprised by the rich chocolate flavor and abundance of fudgeness.
Note: these are a bit tricky to make as you have to judge the addition of egg white, but they are worth it. Be sure to follow the directions with a ‘T’, watch the how-to video, and maybe read some of the reviews for tips from other bakers.
Here are some other chocolate cookie recipes you might like:
Soft Flourless Chocolate Cookies
These very chocolatey cookies have a slightly crunchy exterior and a soft, gooey interior.
Servings: 24 biscuits
- 3 cups Granulated sugar
- ⅔ Chopped off Dutch Process cocoa powder
- ¼ teaspoon salt
- 2 to 4 big Egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups bitter chocolate chips
Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mat). If you are using parchment paper, apply a light coating of non-stick spray to it.
In a large bowl, combine the powdered sugar with the cocoa powder and salt. Stir in the egg whites (start with just two) and vanilla extract and beat until the dough is moistened. You’re looking for a brownie-like consistency that’s thick and melt-in-the-mouth. If it seems too thick, add another egg white, then a 4th if it still seems too thick. Then gently fold in the chocolate chips.
Pour dough onto prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring release cookie spoon. Cook, about 14 minutes, until the top is shiny and slightly cracked. Slide parchment paper (with cookies) onto wire shelves. Let the cookies cool completely and store in an airtight container for up to 3 days.
- * If you are preparing this recipe as a “gluten free” recipe, just make sure the brand of chocolate chip you are using is gluten free.
- * Let the cookies cool completely before trying to remove them from the mat or parchment. They are delicate, so it is best to gently peel the paper off the cookie.
Portion: 1biscuit, Calories: 128kcal, Carbohydrates: 22g, Protein: 1g, Large: 3g, Saturated fat: 3g, Sodium: 46mg, Potassium: 116mg, Fiber: 1g, Sugar: 18g, Vitamin C: 0.1mg, Calcium: 37mg, The iron: 0.5mg