Flourless Chocolate Brownie Cookies

published about 1 hour ago

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

I’ve made a lot of cookies in my life — from shortbread to snickerdoodles and everything in between — but the one cookie I keep coming back to are these flourless chocolate brownie cookies. The recipe feels like magic: just a handful of pantry ingredients (cocoa powder, powdered sugar, egg whites, cornstarch, and chocolate chips) combine to create the richest, fudgiest, chewiest, crispiest cookies around — perfect for dunking into a glass of milk.

If you’re looking for a simple one-bowl recipe that just happens to be gluten-free, this is for you. It comes together quickly, is intensely chocolatey, and is a serious crowd-pleaser.

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Flourless Chocolate Brownie Cookies

What Is the Texture of These Cookies?

Because these cookies are made without flour or butter, they have a unique texture. The outsides are light and crisp, like meringues, while the insides are rich and fudgy like a brownie. They are super chewy, with a satisfying, toothsome bite that’s unlike any other cookie.

The key to achieving this texture is to bake the cookies just until the outside sets but the center is still soft. The dough is packed with chocolate chips, so as the baked cookies cool off, the chocolate solidifies and creates a decadent, fudge-like center.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

How to Tell If You Need Two or Three Egg Whites

Because egg whites vary in size and not all cocoa powders are the same, you’ll determine the amount of egg whites you use based on the consistency of your dough. If the dough is still very dry and powdery after you add the first two whites, go ahead and add the third. But keep in mind that this dough requires a lot of stirring, so be patient and stir the dough for several minutes before adding the additional egg white. You can always add an extra egg white, but you can’t take it back.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

3 Tips for the Best Flourless Chocolate Brownie Cookies

Before you head into the kitchen to make these cookies, keep these tips in mind.

1. Spray the parchment paper with cooking spray. These cookies have a tendency to stick, so make sure to generously spray the parchment paper to make sure they release easily. (Letting them cool completely also helps them release.)

2. Don’t be nervous if your cookie dough seems dry at first. At first it will seem like the dough is too dry and won’t come together, but keep mixing and it will eventually form a thick, glossy dough similar to brownie batter (and if it doesn’t, as I mentioned above, you’ll add that third egg white). The recipe is written to be mixed together by hand, but if you have an electric stand mixer, you can use paddle attachment to save yourself some time.

3. Don’t over-bake them. As soon as the center of these cookies no longer look wet, they are done. As the cookies cool, the cookies firm up and become rich and fudge-like.

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