Flourless Double Chocolate Chip Cookies

eyedocbakes
double chocolate flourless cookies

Imagine the most chocolatey cookie, but it tastes like a brownie, and it’s melt in your mouth good…that’s this cookie. PLUS, and this is a big plus, it is ridiculously easy to make, has only 6 ingredients, and is all made in one bowl. This is it. You’ve gotta make these stat! No chill time required either! It’s also gluten free, as long as you use use gluten free powdered sugar and cocoa powder. 

double chocolate flourless cookies

What You’ll Need. . .

  • powdered sugar
  • cocoa powder
  • salt
  • liquid egg whites
  • vanilla extract
  • chocolate chips

Making the Cookies. . . 

  1. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Then mix in the wet ingredients until combined. Add chocolate chips and fold in with a silicone spatula. Preheat the oven to 350F.
  2. Use a 1.5 inch cookie scoop to scoop 6 cookies per parchment paper lined cookie sheet. Should make about 12 large cookies. Bake at 350F for 12 minutes. Cool 20 minutes (this step is important), and then peel back the parchment paper to remove and enjoy! 

double chocolate flourless cookies

Some Notes . . .

  1. So the nice thing about having liquid egg whites, is that you don’t feel bad about not using the yolks. It also makes this recipe super easy for clean up! if you don’t have liquid egg whites, you can try using the whites from about 3-4 large eggs to fill 1/2 cup, and saving the yolks for another recipe, such as a custard to fill a tart! 
  2. These are best eaten the same day, but if you have some left, you can store in an airtight container for 1-2 days. Initially these cookies are fudgy and brownie like. If you store them longer, they become more crunchy and less chewy (though still super chocolatey and awesome!)

If you liked this recipe, you might want to try. . .

  1. Chocolate Chunk M&M cookies
  2. S’mores Pretzel Cookies
  3. The Best Lemon Cookies
  4. Funfetti Marshmallow Cookies

Tried this recipe?

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double chocolate flourless cookies

Flourless Double Chocolate Chip Cookies

Chewy, crispy, and shiny - these gluten free double chocolate chip cookies are a super chocolatey treat!
Prep Time5 mins
Cook Time12 mins
cooling time20 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: brownie cookies, chocolate chip cookies, chocolate cookies, cookies, double chocolate chip cookies, double chocolate cookies, easy cookies, easy recipe, flourless cookies, gluten free cookies, no chill cookies
Servings: 12 large cookies

Ingredients

  • 3 cup powdered sugar
  • 2/3 cup cocoa powder
  • ½ tsp salt
  • ½ cup liquid egg whites
  • ½ tbsp vanilla extract
  • 1 cup chocolate chips

Instructions

  • In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Then mix in the egg whites and vanilla until combined. Add chocolate chips and fold in with a silicone spatula. Preheat the oven to 350F.
  • Use a 1.5 inch cookie scoop to scoop 6 cookies per parchment paper lined cookie sheet. Bake at 350F for 12 minutes. Cool 20 minutes (this step is important), and then peel back the parchment paper to remove and enjoy! 

Notes

  1. Best made with liquid egg whites, but you can use the whites from about 3-4 large eggs to make the 1/2 cup liquid egg whites. 
  2. These are best right after they cool! They can be stored in an airtight container for 1-2 days, but become more crispy, less chewy, as they cool. 
  3. These are naturally flourless, though make sure you use cocoa powder and powdered sugar with no gluten if you need them to be gluten free. 

 

 

 

2 Comments

  • Jennifer Burns

    at 4:05 pm

    Could I make these smaller? If so, what bake time? Maybe 9 minutes?
    I’d like to make 24 cookies out of this recipe.
    Thank you!

    1. eyedocbakes

      at 8:21 pm

      Hi there! Sorry to just be getting back to you. I’ve only made them in this size, so if you do make them smaller, I would just check at about 12 minutes, and if they look nice and crinkly and shiny then you can take them out – they may still take the full 14 minutes though. Just make sure you let them cool completely before peeling them off the parchment paper. Hope you enjoy!

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