Here is a flourless cookie that will leave people questioning if they are truly flourless. You can’t even tell they lack flour with their deliciously chewy texture, soft centers and slightly crisp edges. They are everything you look for in a cookie. Their chocolatey decadence really shines through because there is no flour to tone down that rich flavor. These are much like an over the top brownie, but in cookie form.
You won’t believe that a cookie this good was so easy to make. One bowl, a short list of basic pantry staples (yes Maldon is a pantry staple) and less than 10 minutes prep and you’ve got cookies baking in the oven. I love these slightly warm, too warm they’ll fall apart, but if you reach that key cooling point these just melt away in your mouth. Enjoy!
- 3 cups powdered sugar*
- 3/4 cup unsweetened cocoa powder
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 2 large egg whites
- 1 large egg
- 2 tsp vanilla extract
- 1 cup chocolate chips (semi, milk, bitter, whichever you prefer)
- Maldon sea salt, for sprinkling tops (optional)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch and salt until well blended. Add in egg whites, egg and vanilla extract and mix until well combined. Fold in chocolate chips. Drop dough by the heaping tablespoonfuls onto prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven until cookies are puffed and crackled, about 14 minutes, rotating sheets to opposite rack once during baking. Remove from oven and sprinkle tops lightly with Maldon sea salt if desired. Allow to cool on baking sheet 5 - 10 minutes then cool on a wire rack. Store in an airtight container at room temperature.
- *If making these gluten-free be sure the powdered sugar and chocolate chips are gluten-free.
- Recipe Source: adapted slightly from Bon Appetit