If you love chocolate, these are the cookies for you. Fudgy, chewy and impossibly rich, these Flourless Fudgy Chocolate Cookies are worth every bit of fuss.
When it comes to cookies, I usually lean towards chocolate chip, or lemon, or even a good snickerdoodle. But there’s something about these cookies that I just cant resist. They’re at once both incredibly simple and also surprisingly difficult to make. This is one of those recipes that you absolutely need a kitchen scale for. I use this one. The measurements must be exact or the recipe just wont turn out.
This is another King Arthur Flour recipe, and it’s been made in my house approximately 19 times since I discovered it a few months ago. It’s an amazing recipe and one heck of a chocolate cookie.
Other Cookies You'll Love
If you're looking for a classic holiday cookie, look no further than Snickerdoodles! If you want something a little off the beaten path, check out White Chocolate Funfetti Cookies. And if you're craving white chocolate make these White Chocolate Chip Cherry Cookies.
- Confectioners sugar
- Unsweetened cocoa (either Dutch process or natural will work)
- Egg whites
- Pure vanilla extract
- Chocolate chips or chunks (optional)
- Espresso powder (optional)
Tips and Tricks
- Use a scale for all recipe measurements.
- The cookie batter is akin to macaron batter. The final batter should flow sort of like lava and needs to sit at room temperature for 30 minutes before baking to develop a “skin” the way that macarons do.
- I recommend adding the dry ingredients into the egg whites, so that you know you’re not leaving any of the egg white behind. You need every bit of the moisture of the egg whites in order for the batter to come together properly.
- The batter also looks like it will just continue to spread after you scoop it on to the tray, but they hold their shape surprisingly well.
- Make sure you spray the parchment paper well with non-stick spray before baking. Even if you use a Silpat you’ll need to spray it. The cookies will definitely stick otherwise.
- The cookies will look “wet” when removing them from the oven. This is what they’re supposed to look like. They will continue to firm up as they sit.
- Adding ½ to 1 teaspoon of espresso powder to the batter makes for a somehow even deeper chocolatey flavor.
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How do you store leftover Flourless Fudgy Chocolate Cookies?
Leftovers can be stored at room temperature in an airtight container for up to 4 days.
Are these cookies gluten free?
They are! And low fat as well!
What mix-ins are best?
I’ve made these with chocolate chip, chocolate chunks and nuts. In my opinion, the chocolate chunks give the best texture to the fully baked cookies. The next time I make them, I’m going to use peanut butter chips, and make peanut butter fudge cookies!
How many cookies does this recipe make?
This is a pretty small batch recipe. I usually get about 15-20 cookies out of the recipe. The original recipe states that you can get 32 small cookies out of it, but I’ve never tried to make them that small.
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Flourless Fudgy Chocolate Cookies
- 2 ¼ cups of confectioners sugar 255g
- ¼ teaspoon of salt
- 1 cup of cocoa powder 85g
- 2 large egg whites 106g
- 2 teaspoons of vanilla extract
- ½ to 1 teaspoon of espresso powder optional
- Up to 2 cups of chocolate chips chunks, or chopped nuts
- Line two baking sheets with parchment paper, and spray that with non-stick cooking spray.
- In a large bowl, whisk together the egg whites and vanilla until the eggs look foamy.
- In a separate bowl, whisk together the confectioners sugar, salt, cocoa powder, and espresso powder (if using).
- Gently pour the dry ingredients into the egg whites and stir the dry and wet ingredients together until smooth. The batter should be a thick, lava-ish consistency, and should drip from the spatula in thick ribbons.
- Add any mix-ins you're adding.
- Using a spoon, drop the batter in small circles onto the prepared baking sheets.
- Preheat the oven to 350 while the cookies rest.
- Let the cookies rest on the baking sheets for 30 minutes, or until a skin forms over the cookie. You should be able to touch the top of the cookie with your finger, and it comes back dry.
- Bake the cookies as follows:No Add-ins: 7 minutesAdd-ins: 10 minutes
- Remove the pans from the oven and allow the cookies to cool on the pan.