Flourless Chocolate Cookies

These flourless chocolate cookies are so soft and chewy, no one will miss the flour! My recipe is easy to make and has an indulgent chocolate flavor you will love.

Recipe includes a how-to video!

Course Cookies, Dessert

Cuisine American

Prep Time 25

Cook Time 9

Total Time 34

Servings cookies

Calories 130kcal

Author Sam Merritt

Equipment

Ingredients

6 oz (170 g) 60% cacao chocolate bars chopped
½ cup (113 g) unsalted butter cut into pieces
2 large eggs room temperature preferred
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar firmly packed
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup (25 g) natural cocoa powder
3 Tablespoons cornstarch
¼ teaspoon baking powder
½ cup (85 g) mini chocolate chips

Instructions

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
Combine chopped chocolate and butter pieces in a medium-sized microwave safe bowl. Heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.
6 oz (170 g) 60% cacao chocolate bars, ½ cup (113 g) unsalted butter
In a separate bowl, combine eggs, sugars, vanilla extract and salt. Use an electric mixer to stir together, gradually increasing mixer speed to high and beating until thickened, increased in volume and batter is lightened in color and opaque (about 2 minutes on high speed).
2 large eggs, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
Gently (using a spatula) fold chocolate mixture into the egg mixture until combined.
Sift cocoa powder, cornstarch and baking powder over the chocolate/egg mixture. Use a spatula to gently stir ingredients together until about 50% combined.
¼ cup (25 g) natural cocoa powder, 3 Tablespoons cornstarch, ¼ teaspoon baking powder
Once approximately 50% combined, add mini chocolate chips and continue to gently stir until ingredients are completely combined.
½ cup (85 g) mini chocolate chips
Scoop dough by level 1 ½ Tablespoons onto prepared baking sheet, spacing cookies at least 2” apart. Note that the raw cookie dough will thicken as it sits, this is fine.
Bake for 9-10 minutes. Allow cookies to cool completely on baking sheet before removing and enjoying.

Video

Notes

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition