I love nothing more than a foolproof recipe that is easy, quick, and BEYOND delicious! These Flourless Chocolate Cookies are all of the above plus more!
Part of what makes these cookies a go-to for me is how quickly I can throw them together. This recipe only requires SIX ingredients, and that’s including the salt y’all! Speaking of salt, I’m a firm believer in using high-quality ingredients for the absolute BEST results. One secret ingredient I use in almost all of my cookie recipes is coarse kosher salt. The texture is perfect and balances the sweetness of the chocolate beyond compare. Be sure to use dark chocolate chips that are really good quality as well (Hershey is my personal favorite)!
Since my husband is a medical resident, Starbucks is basically our second home. Especially when he was in medical school if I wanted to spend time with him I would have to tag along and read or let’s get real most of the time I was pinning things on Pinterest. 😉 All this to say, I love Starbucks. Unfortunately, a couple of years ago they stopped making one of my favorite baked items… any guesses? Flourless Chocolate Cookies my friends. So I made it my mission to recreate them!
I was determined to come up with a recipe that was almost identical to the discontinued cookies. The good news is these are EVEN BETTER! I was ecstatic to nail down a recipe that was foolproof! These cookies are like a thin warm ooey gooey dark chocolate brownie, and they pair PERFECTLY with a hot cup of coffee. Cannot wait for y’all to try these. Bon appetit!
Flourless Chocolate Cookies
YIELDS 12 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 13-15 MINUTES
2 ½ cups powdered sugar
½ cup unsweetened cocoa
¼ teaspoon coarse kosher salt
⅓ cup egg whites, about 3 egg whites (measure before whisking)
2 teaspoons vanilla
½ cup dark chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the powdered sugar, cocoa, and salt.
- In a separate small bowl beat the egg whites with a hand whisk for about 20-30 seconds until they come together. They should still be runny.
- Add the beaten egg whites and vanilla to the dry ingredients and stir until combined. The batter will be like a thick brownie batter. If too dry to mix, add a teaspoon of water.
- Fold in the dark chocolate chips with a spatula.
- Using a medium ice cream scoop (should be about 1 heaping teaspoon or 1/4 cup) place 12 scoops of batter on a baking sheet lined with parchment paper. The parchment paper will ensure the easiest release after baked.
- Bake for 13-15 minutes. Cookies should be puffed, glossy, and cracked.
- Allow to cool for 10 minutes and with a very thin spatula transfer them to a wire rack to finish cooling.
Cookies are best served warm. Store in a air tight container for up to 4 days.