Flourless Double Chocolate Chip Cookies

eyedocbakes

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.

What You’ll Need. . .

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

Making the Cookies. . .

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.
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!

Some Notes . . .

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!
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!)

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