Flourless Chocolate Cake Cookies
With a crispy outer shell and gooey inside these flourless chocolate cake cookies are hard to resist. Made with only 6 ingredients this dessert comes out tasting like the perfect blend of cookies and brownies.
A delicious dessert to whip up in a pinch these flourless chocolate cake cookies can be on your table in about 30 minutes. Made with only a handful of pantry staples they’re easy to adapt to any occasion and leave people always wanting more.
The outer shell of the cookie crisps up in the oven giving a crinkle, textured appearance while the inside of the cookie is almost fudge-like and gooey. If you’re a die-hard chocolate lover, you’re going to be making these flourless cookies over and over again.
Ingredients
- 2 cups powdered sugar
- 1 cup cocoa powder (unsweetened)
- 1/4 tsp salt
- 3/4 cup chocolate chips
- 3 large eggs
- 1/4 cup granulated sugar
Preparation time:
Dough Preparation: 10 minutes
Cook time: 10 minutes
Cooling on the Wire Rack: 10 minutes
Total Time: Approximately 30 minutes.
Serves: 15 cookies
Directions
Prepare the batter: In a large mixing bowl, combine the eggs, powdered sugar, and granulated
sugar. Whisk with a hand whisk until well blended.
Sift in the cocoa powder and salt to avoid lumps. Stir to combine using a spatula or whisk.
Fold in the chocolate chips until fully incorporated. The dough should have a consistency that is not too runny but not overly thick.
Prepare the baking tray: Line a baking sheet with parchment paper. Lightly grease the parchment with cooking spray or brush it with melted butter to prevent sticking.
Portion the cookies: Using a #20 scoop (or approximately 2 tablespoons), portion out the batter
onto the baking sheet, leaving space between each cookie as they will spread slightly.
Bake: Preheat your oven to 350°F (175°C).
Bake the cookies for about 10 minutes. Check them toward the end of the baking time to ensure they don’t overbake.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Substitutions
Chocolate chips: Change the entire base of the cookies by swapping the regular chocolate chips for either white chocolate chips or even butterscotch chips.
Coffee cookies: For all the coffee lovers, add a sprinkle of espresso powder to the batter for a rich mocha flavor.
Extracts: With just a splash you can subtly change the taste by adding in vanilla, rum, or almond extract.
Crunch: Toss some chopped pecans into the batter or on top of the cookies before you bake them to give the cookies more texture.
Sweet and salty: Salted chocolate is pure comfort. If you love this taste, sprinkle some large-flaked sea salt on top of the cookies.
How To Make the Best Chocolate Cake Cookies
To avoid lumps in your batter, make sure to sift in the cocoa powder and salt. Continue stirring the batter from there by hand.
To ensure that the chocolate cake cookies cook evenly, use a cookie scoop to portion the batter.
For the best possible texture, it’s better to underbake the cookies than overbake them. This is what gives them their fudgy center. The cookies should have a crackly surface when you remove them from the oven.
Let them cool completely as they’ll finish cooking on the rack. They’re also a bit delicate so don’t handle them until they’ve firmed up.
The flourless cookies can be stored in an airtight container at room temperature for up to 4 days. If you want to hold on to them longer, you can store them in the freezer for up to 2 months. To do this, separate layers of cookies between sheets of parchment paper so that they don’t stick together. Thaw in the fridge or at room temperature.
These flourless cookies are naturally gluten-free. However, you’ll want to double-check your ingredients to be sure.
Flourless Chocolate Cake Cookies
Ingredients
- 2 cup powdered sugar
- 1 cup cocoa powder (unsweetened)
- 1/4 tsp salt
- 3/4 cup chocolate chips
- 3 eggs large
- 1/4 cup granulated sugar
Instructions
- Prepare the batter: In a large mixing bowl, combine the eggs, powdered sugar, and granulated sugar. Whisk with a hand whisk until well blended.Sift in the cocoa powder and salt to avoid lumps. Stir to combine using a spatula or whisk.Fold in the chocolate chips until fully incorporated. The dough should have a consistency that is not too runny but not overly thick.
- Prepare the baking tray: Line a baking sheet with parchment paper. Lightly grease the parchment with cooking spray or brush it with melted butter to prevent sticking.
- Portion the cookies: Using a #20 scoop (or approximately 2 tablespoons), portion out the batter onto the baking sheet, leaving space between each cookie as they will spread slightly.
- Bake: Preheat your oven to 350°F (175°C).Bake the cookies for about 10 minutes. Check them toward the end of the baking time to ensure they don't overbake.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Sift dry ingredients: Sifting the cocoa powder ensures a smooth batter without lumps.
- Room temperature eggs: Using eggs at room temperature helps achieve a more consistent batter.
- Customize the chocolate: Substitute semi-sweet, milk, or dark chocolate chips based on your preference.
- Add flavors: Enhance the cookies with a splash of vanilla extract or a pinch of espresso powder.
- Portion evenly: Use a cookie scoop to ensure uniform cookies that bake evenly.
- Don’t overbake: These cookies are best slightly underbaked for a fudgy texture. Look for a shiny, crackly surface.
- Cooling is key: Allow the cookies to cool completely before handling to prevent breakage.
- Store properly: Store in an airtight container for up to 4 days to maintain freshness.
- Make them gluten-free: Ensure all ingredients, especially cocoa powder and chocolate chips, are certified gluten-free if needed.
