These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You’ll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we’ve got a copycat recipe on our hands!
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Why Flourless Cookies are Best
Flourless cookies are made using an egg white base, similar to delicious meringue cookies. However, these flourless cookies are WAY less work than meringue cookies!
This Flourless Chocolate Cookie recipe is just as easy as any other drop cookies. Just 6 ingredients you probably already have in your pantry. All you do is mix, bake and eat!
- No beating egg whites.
- No piping onto parchment paper.
- No need to let it set in the closed oven.
- Tastes like a cross between a cookie and a fudgy brownie.
Today’s Flourless Chocolate Cookies are ready to eat immediately, and just one bowl to whip it all together.
You just need 6 ingredients to make this easy flourless cookie recipe!
- Powdered Sugar – Or confectioners sugar, this adds the sweetness to the cookie while getting well incorporated into the batter.
- Cocoa Powder – Using a dark chocolate cocoa powder enhances the rich chocolate flavor in these cookies. It’s fine to substitute regular cocoa powder if that’s what you have on hand though.
- Kosher Salt – Here’s why we use kosher salt in baking.
- Egg Whites – Separate the whites from the yolk and use only the egg whites for making these cookies. You can save the yolks to make our easy lemon curd!
- Vanilla Extract – We love making our own homemade vanilla extract, but if using store bought, be sure it’s PURE extract, not imitation.
- Milk Chocolate Chips – These add extra chocolate flavor and get nice and melty in the cookies. You could also try semisweet or dark chocolate chips if you prefer.
Step 1. Make the cookie dough. In a large mixing bowl, combine the powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until the mixture comes together. Fold in the chocolate chips.
Step 2. Bake the cookies. Using a 2 Tablespoon cookie scoop, drop by tablespoons onto a prepared baking sheet. Bake for 12-15 minutes.
Step 3. Cool the cookies. Allow the cookies to cool for about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely.
Tips and Tricks
- Use parchment paper to line your baking sheet for easy removal of the cookies – and easy clean up, too!
- I love to measure out my cookie dough with a 2 Tbsp cookie scoop to ensure cookies that will be the same size and bake evenly.
- Leave a few inches between the cookies when you’re dropping them on the baking sheet because they SPREAD when baking.
- Watch the cookies closely towards the end of the baking time. When they begin to puff up and become slightly cracked and glossy, take them out of the oven! That’ll give you the best flavor.
- Cool the cookies on the baking sheet first then transfer to a baking rack to cool completely. They will stick to the parchment paper if you allow them to cool too long there.
Store the cookies, once cooled, in an airtight container. Enjoy within about 3 days for best flavor.
Yes, you can freeze them in an airtight container for up to 3 months. Thaw the cookies in a container on the counter overnight.
I use and prefer milk chocolate chips in these cookies for their flavor and texture. However, you could also use semisweet chocolate chips or dark chocolate chips if you’d like.
More Copycat Recipes
- Olive Garden’s Pasta E Fagioli Soup
- Copycat Panera Mac and Cheese
- Copycat Hostess Cupcakes: no words, except OMG YUM. Those words count.
- Oatmeal Cream Pies– copycat Little Debbie Recipe
- Twinkie Cake
- Honey Bun Cake
Flourless Chocolate Cookies
- 3 cups powdered sugar
- ¾ cup unsweetened dark chocolate cocoa powder I love using this one
- ¼ teaspoon kosher salt
- 4 egg whites no need to beat them
- 1 Tablespoon vanilla extract
- 2 ½ cups milk chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until mixture comes together. Fold in chocolate chips.
- Using a 2 Tbsp cookie scoop, drop by tablespoons onto a prepared baking sheet. Be sure to leave several inches between cookies as these will SPREAD!
- Bake for 12-15 minutes, keeping your eye on them closely. They will begin to puff up and become slightly cracked and glossy. THAT is when you want to remove them from the oven for best flavor! Mine took 12 minutes, but the original recipe was for 15 minutes.
- Allow the cookies to cool about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely. They will stick to the parchment paper if you allow them to cool too long.
- Store in an airtight container for about 3 days for best flavor! ENJOY!
- Store Flourless Chocolate Cookies an airtight container for about 3 days for best flavor! ENJOY!