These Chewy Gooey Flourless Chocolate Cookies have a little bit of a crispy exterior and a chewy gooey and very chocolatey interior.
These cookies are hard to resist. They’re so ooey, gooey, brownie-like and completely composed of dark chocolate. And they also happen to be flourless chocolate cookies. Several readers have mentioned that they are similar to Whole Food’s Market Chocolate Chewies.
These are adapted from Francois Payard, the chocolate expert. They may be flourless, which also makes them gluten free, but if you’re at all a fan of chewy brownies… you’ll likely enjoy these immensely.
Ingredients needed:
- powdered sugar
- Dutch process cocoa powder (can be ordered online)
- salt
- egg whites
- vanilla extract
- bittersweet chocolate chips
Can you use regular unsweetened cocoa powder instead of Dutch process?
I haven’t tried regular cocoa powder myself, but there are several people who mentioned in the comments that they used regular cocoa powder, and it worked out just fine. Here are a couple quotes from the comments (but feel free to scroll down and read more):
These turned out amazing! I took note of other’s suggestions. 2 1/2 egg whites worked well for me. I didn’t have Dutch pressed cocoa powder so I added 2.5 1/8 teaspoons of baking soda. I also sprinkled powdered sugar on top before baking and only did 9 cookies on a tray. They turned out beautifully – crispy on top and gooey inside. This recipe is a keeper.
Follow the directions and suggestions and you will have yummy ooey gooey cookies. Regular cocoa powder is all I had and it worked just fine. I ended up using three egg whites. Placed dough in fridge for a few minutes along with the pan seemed to be the trick. Definitely will make again!
How to make Chewy Gooey Flourless Chocolate Cookies:
Powdered sugar (not the usual granulated sugar) is used in this recipe. Powdered sugar is whisked together with cocoa powder and salt. Egg whites and vanilla extract are mixed in. Start with two egg whites, and check the consistency. You’ll likely need 2 1/2 to 3 egg whites to create a brownie-like thick and fudgy batter. Chocolate chips are stirred in last.
It’s best to space these out on a baking sheet. You can do 12 on a baking sheet, but you might be happier baking 8 or 9 at a time. They may spread a bit, and you don’t want them to bake into each other.
These chewy gooey flourless chocolate cookies are not sturdy cookies. Instead, they’re rather light and delicate. But one bite into them and you’ll be delightfully surprised at the rich chocolate flavor and the abundance of fudginess.
Note: they are a little tricky to make because you need to judge the egg white addition, but they’re well worth the effort. Be sure to follow the instructions to a “T,” watch the how-to video, and perhaps read through some of the comments to grab some tips from other bakers.
Here are a few more chocolate cookie recipes you might enjoy:
- Chocolate Toffee Cookies
- Chocolate- Toffee S’More Cookies
- 7-Minute Chocolate Cookies
- Chocolate Wow’s
- Chocolate Nutella Cookies
Chewy Gooey Flourless Chocolate Cookies
Ingredients
- 3 cups powdered sugar
- ⅔ cup Dutch Process cocoa powder
- ¼ teaspoon salt
- 2 to 4 large egg whites, at room temperature
- 1 tablespoon vanilla extract
- 1½ cups bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light coating of nonstick spray.
- In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Then gently stir in the chocolate chips.
- Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Notes
- *If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free.
- *Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just pulled my first tray out of the oven and they turned out pretty well. I think i used 3 egg whites (I had them all in the same bowl coming to room temperature so I had to eye ball it) though they did spread out and puff up pretty big, they turned out well. I left the batter pretty thick as i had read all the above comments and they all said the cookies spread out, so I left it pretty thick on purpose, but it worked for me! I think if I had put that last one in, I would have had a big sheet of flourless gooey cookie mess. The only thing I had different is milk chocolate chips instead of the semi-sweet (that’s what I had on hand) they are pretty sweet… I think if I make this recipe again I will go either just dark chocolate chips or semi sweet if that’s what I can find.
One question for you Lori – Do these freeze well? I just read that they only stay fresh for up to 3 days… Please advise 🙂
Hi Sarah,
I didn’t try freezing them, so I’m not sure! I would think they’d be okay for at least a little while in the freezer.
I know this is an old post, but I wanted to let you know I just made this recipe. We loved it! I had problems with getting the consistency right. After three egg whites it was too stiff and four made it too thin, but I added a little more powdered sugar and cocoa powder and got it just right. Other than that is was fantastic. Easy enough for me to make with my toddler, and tasty enough to please my chocoholic hubby! Thanks for a great recipe.
Excellent- glad you got them to work out. The consistency can be fussy to figure out since between 3 and 4 egg whites is just about right.
I made these and wrote about them on my blog–delicious!
I just made these and they are so unbelievably delicious and easy! Thank you!
I love these cookies!! I found that 2 1/2 egg whites was the perfect amount. I even substituted 1/2 a cup of peanut butter chips for some of the chocolate ones. They were great!!
these sound great! i’m always looking for flourless cookie recipes.
Made these today! They are absolutely delicious. Here’s how mine turned out: http://www.flickr.com/photos/superflash/5221515587
Lol I did something wrong with the thickness I think because they spread out and morphed into eachother. They’re good brownies though! Used the rest of the batter in a pan to make brownies and all is good. I must have used too many egg whites. x:
@Stripy, Yep, too many egg whites!
Delicious, but mine spread (too many egg whites — I used 3) after I plopped them on a cookie sheet. They turned into disks/cushions after baking — tasted like a shot of expresso in each cookie — so rich! Thanks for sharing!
these are so good! just made these tonight.