Flourless Chocolate Cookies
Chewy and fudgy on the inside, slightly crispy around the edges. These Flourless Chocolate Cookies taste just like brownies with a macaron texture!
1 ½ cup (180 g)
⅓ cup (35 g)
unsweetened cocoa powder
a pinch of salt
or 2 large egg whites
at room temperature
½ cup (90 g)
semi-sweet chocolate chips
Preheat the oven to 350°F (175°C).
Line a large rimmed baking sheet with parchment paper or silicone baking mats. If you are using parchment paper, spray it with cooking spray.
In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
Add the vanilla extract, the egg white, and whisk until you obtain a thick but moist batter.
IF it seems too thick, add another egg white.
Fold in the chocolate chips.
Using a cookie scoop or a large spoon, scoop the batter onto the prepared baking sheet.
Leave enough space between each cookie as they will spread a bit.
Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
Let the cookies cool completely before removing them from the baking sheet with a spatula.
Don’t add that 2nd egg white too soon – it takes time for the dry mix to start absorbing the egg.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
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