You’re familiar with flourless chocolate cake from restaurants, right? It’s thick, soft, and fudgy cake that’s just heaven in a bowl. Well, these Flourless Fudgy Chocolate Cookies are a take off on that cake. They’re a little crispy around the edges and awesomely chewy and fudgy in the middle. And I don’t use the word awesome willy-nilly (yes, I said willy-nilly)!
These are definitely for a chocoholic – sweet and full of cocoa and chocolate chips. Here’s my pudgy little fingers holding one of the cookies just out of the oven. You can see the gooey chocolate chips and fudgy center.
These chocolate cookies are not for the faint of heart. They are very sweet and are best served microwaved for 5 or 6 seconds with a side of cold milk or vanilla ice cream. The original recipe from MamaGourmand’s wonderful site called for 24 cookies (12 on each cookie sheet) and I misread it and thought it was supposed to be 12 cookies total. I ended up splitting the difference and made 17 really big cookies. I recommend making them a little smaller so you won’t overdose on chocolate and sweetness.
These cookies are wonderful and inadvertently gluten-free. Chewy, fudgy, with that meringue crunch, and perfect for a snack or dessert. It takes a little muscle to mix them up since the batter is so thick, but they take very few ingredients that you probably have in your cabinet.
****Original from MamaGourmand.com. Very sweet and chocolaty. Chewy center and crisp edges.
- 3 C powdered sugar
- 2/3 C cocoa powder
- 1/2 tsp salt
- 3 large egg whites, room temperature
- 1 tsp vanilla
- 1 C semi-sweet chocolate chips
-
Line two baking sheets with parchment paper and also spray each of them with cooking spray.
-
In a large bowl, sift together powdered sugar and cocoa powder. Add salt and whisk all together. Stir the egg whites and vanilla together and pour into the powdered sugar mixture. Stir until completely combined (will be very, very thick). Stir in the chocolate chips.
-
Spoon the batter onto the parchment-lined baking sheets, 10-12 mounds per sheet. Preheat the oven to 350°. Let the cookies rest for 30 minutes before baking. Bake for 11 to 12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle will be slightly undercooked.
-
Let the cookies cool for 5-10 minutes on the baking sheet, then transfer to a rack to finish cooling. Store in an airtight container.
Tips and Stuff:
The original recipe called for 1 1/2 cups of chocolate chips, but that was too much for me. 1 cup was perfect. Someone mentioned that Central Market has a similar cookie without chocolate chips - would be great that way, too.
This would be good with 1/2 cup of chopped walnuts, too!
Update: These were best right out of the oven and on the first day. Remember to store them in a tightly-sealed container. Warm them up 8-10 seconds after the first day. Still good, though!