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.
How well will these cookies hold up if they are mailed (2 day)? What would be the best way to pack them for freshness and durability? Thanks!
I’m not sure they’re the best mailing cookie– they’re not super sturdy for getting knocked around in the mail!
So delicious and simple
did not work way too runny
As mentioned in the post, they’re a little tricky. But if you can get the consistency just right then they’re fabulous!
I don’t understand. I have made this recipe multiple times, tweaking slightly every time after the original trial following the exact recipe (baking time, number of egg whites, chilling dough, not chilling dough, freezing dough, warm pans, cold pans, different sized chocolate chips) no matter what I try these come out thin (most of them run together), over crisp, and nothing I want to present to anyone. They are kind of good out of the oven, but by the time the next day rolls around the wafer thin cookies disintegrate when touched. How do you keep the batter from running thin while in the oven? How do you get the cookie that is in the photograph? Something that stays together? I love the idea, the batter tastes amazing, but the finished product isn’t great. I have been baking for 20+ years and never had this many trials gone wrong.
oh man, I’m so sorry. It is definitely tricky to get the consistency just right. It might be helpful to read through the comments to see tips from others…
I had made these before years ago and remembered them being great. Went to make them again and realized after finishing the batter I had no chocolate chips! I improvised and used 1/2 cup mini chocolate chips I found, 1/2 cup chopped pecans, and 1/2 cup mini marshmallows. They were amazing !! Highly recommend this modification.
Have relatives and friends that are celiac and this recipe scored BIG with 16 year old grandson. The first time I made them, they were perfect! I also sprinkle sea salt (just a tad) and that made them even better. I couldn’t remember the amount of eggs whites but the batter was thick.
I just made them a second time, I used 2 egg whites, then added another…. and missed the consistency. I almost just added a half egg white but instead did a whole realizing I messed up, I added another cup of confectioners sugar. A no go….. flat, they taste fine and almost not done, so I reheated the oven and threw them back in for another 6 or 7 minutes. They are cooling now. I also put the remainder of my batter in the fridge hoping that will help. So popping them back in the oven for additional cook time cured the problem. They are amazing!!!
Glad it all worked out!
It helps to use a piping bag if you dont have an ice cream scoop
To the person who added baking soda: That defeats the point of having a Passover recipe!
any thoughts on using whole eggs vs just the whites?
Use only the egg whites for these cookies. The whole egg will not give the same result.
Has anyone tried using aquafaba instead of egg whites?
I’ve not heard of that, so not sure!