Flourless Chocolate Brownie Cookies

November 18, 2014

There are days when a compulsion to eat something rich and chocolatey suddenly hits you. And no matter how many glasses of water you drink to trick your mind into thinking that you are full and that you don't need any more carbs in your body, the need for chocolate never really leaves your head and it just keeps on getting stronger and stronger every hour. When that compulsion comes, try these flourless chocolate cookies - rich, chewy, very chocolatey (with three different types of chocolate in it), and very easy to make.

No, these cookies are not diet food. So try not to eat too many of these in one go. "Try" being the operative word because I'm quite sure you won't be able to resist them. (Well, I wasn't able to.)

I love that these cookies have different textures - crisp around the edges, chewy in the middle, and nubby and chunky all throughout because of the chocolate chips and cacao nibs. These cookies will definitely satiate any chocolate cravings, any time of the day.

Flourless Chocolate Brownie Cookies Print Recipe
Recipe from Bon Appetit, makes approximately 2 dozen cookies
  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz bittersweet chocolate, chopped
  • 3 tablespoons cacao nibs
  1. Place racks in lower and upper thirds of oven; preheat to 350°F.
  2. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs.
  3. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
  4. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
  5. Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
  6. Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.

You Might Also Like


Holy Grail Recipes

Like us on Facebook

Pink All-year round