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–+ servings
Flourless Chocolate Cake Cookies

Flourless Chocolate Cake Cookies

With a fudgy center and crackly top, these flourless chocolate cake cookies give you a rich, chocolate flavor that you can’t put down.
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Prep Time 10 minutes
Cook Time 10 minutes
10 minutes
Total Time 30 minutes
Servings 15 cookies
Calories 146 kcal

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.

Nutrition

Calories: 146kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 53mgPotassium: 125mgFiber: 2gSugar: 24gVitamin A: 48IUCalcium: 19mgIron: 1mg
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