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.
My wife makes these cookies because we have some celiac and gluten sensitive people in our lives. I’ve found that they’re excellent for making ice cream sandwiches.
These were wonderful! I am a lazy cook, and watched the video but just went with it! Delicious and will make again
These were delish!!! They’re like really super rich chocolatey meringue cookies. It worked great with 3 eggs. We added 1 cup of chopped toasted pecans.
I tried making these cookies today, I used way too big scoops and they ended up running into each other, but that doesn’t really bother me. They taste amazing! Unfortunately my batter was too wet as well but not a bad recipe! (I gave it 4 stars for the slight difficulty in making the batter correctly, but otherwise good recipe)
I was wondering if these could be made in a pan to resemble brownies instead of cookies? Also if there’s any tips on how to adjust cooking time if I try that? Thanks 🙂
Love this easy recipe 😋 They remind me of the chocolate chewies I used to buy at Gotleib’s bakery in downtown Savannah
Very disappointed! I was so excited to try these for my parents who were visiting me. They turned out super thin, too crunchy and not at all fudgy. And they were too sweet. I followed the recipe completely and yet this happened 🙁
I’m sorry that happened! It’s a little tricky, but if get the texture just right then they are fabulous!
Delicious ! I add nuts too and they are like the cookies we buy at Doris’s Italian market. Will be adding this to my cookies list!
We missed the Chewy Double Chocolate Cookies from the bakery where we lived & the kids grew up (in another state) and these looked like them (minus the macadamia nuts we added) so we gave it a shot and WOW they’re amazing and even better than the ones we were trying to recapture! We used egg whites from a carton to the equivalent of 3 eggs, added the chopped macadamia nuts plus some semi-sweet chunks. These are so awesome! It’s the flourless brownie-like batter that makes them so delicious, the add-ins just gave them that local flavor we missed. Definitely a home run.
Ps I’m going to try an espresso version and salted caramel via some chips I got for a different dessert recipe I didn’t end up making.
How much powdered swerve would I use in place of the regular powered sugar?
I haven’t tried this recipe using Swerve. Google substitutions powdered Swerve for powdered sugar, and you might come up with the information you need. Also, might be instructions on the bag of Swerve?
Making this on Wednesday morning for Passover. Thanks very much! … but where’s the “how-to video” that you advise us to watch? Even a 5-second video of you stirring the batter would really help us understand the consistency you have in mind. Alternatively, is there a consistency test we could do, like the tests for soft peaks or soft-ball stage?
(I’m not sure what would count as “too thick” and justify adding more egg white. Several commenters warn that making it too thin is disastrous, too. So I’m nervous. You say it should be “brownie-like, thick and fudgy,” but unfortunately there’s a whole range from fudgy solid to fudgy liquid that I’d be willing to describe that way, especially since I rarely make brownies or fudge …)
Hi- are you on desktop? If so, you just scroll down a little bit and the video is right there. I think you can get a good idea of the right consistency by watching the video. They can be tricky if the batter is not right.
So easy & light, love these!! I love w/ dark choc & also tried them w / espresso & M&Ms , another batch w/ crushed peppermint & mint M&Ms , both amazing!! Any way i can að photos?
No way to add photos, but I’m glad you like them!