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Emergency Flourless Chocolate Cookies with Chocolate Chips

Emergency Flourless Chocolate Cookies with Chocolate Chips

This is a decadently rich chocolate cookie recipe for when you really need a chocolate fix. We chose flourless, hot chocolate and triple chocolate, something for every occasion!

Some of the cookie recipes require sifting. A fast and easy way to sift flour is put your ingredients in the bowl of a Joseph Joseph Sieve. The fine mesh on the sieve is a perfect sifter and fits over most bowls.


Fudgy Flourless Cookie

A flourless chocolate cookie is the best kind of emergency chocolate. Chewy, fudgy and absolutely bursting with intense chocolate flavor. The cookies appear undercooked when you pull them out of the oven, but after cooling the cookies form that beautiful crust, complimenting the wonderfully fudgy middle.

Makes 16 cookies

3 cups powdered sugar

2/3 tbsp cocoa powder

1/2 tsp. salt

3 egg whites

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

 Line two baking sheets with parchment paper and spray the parchment paper with cooking spray. These cookies are very sticky!

In a large bowl, whisk the powdered sugar, salt and cocoa powder together. Stir in the egg whites and vanilla extract. Mix until combined and the batter will be very thick. Stir in chocolate chips. Use a small cookie scoop to spoon the cookie batter onto the baking sheets.

Let the cookies rest on the baking sheet for 30 minutes. When the cookies rest, they retain their shape better during baking. Preheat oven to 350F. Bake for 10-12 minutes, and the tops of the cookies will be glossy and lightly cracked. The cookie edges should be set and the middle slightly undercooked. Let cookies cool slightly before eating. Enjoy!

 Chocolate Cookies


(In the above picture, the cookies are resting on the cookie sheet before going into the oven)

If you find the chocolate flavor too intense, add chopped walnuts or substitute orange extract for the vanilla extract. Feel free to change up the chocolate chips for peanut butter or mint. These cookies like to stick to each other, so when you store them layer the cookies between pieces of waxed paper.

(Recipe from MamaGourmand blog)

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  • Jackie Miller
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