Flourless Deep Dark Chocolate Cookies Recipes

FLOURLESS CHOCOLATE COOKIES

Flourless Chocolate Cookies image

These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!

Provided by krystal

Categories Desserts Cookies Chocolate Cookie Recipes

Time 55m

Yield 20

Number Of Ingredients 7

Ingredients

4 egg whites
2 teaspoons vanilla extract
3 cups powdered sugar
½ cup unsweetened cocoa powder
3 tablespoons unsweetened cocoa powder
2 cups chopped pecans
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Beat egg whites with an electric mixer on medium-low speed until well combined and foamy, but not stiff, about 2 minutes. Beat in vanilla extract.
Stir powdered sugar, 1/2 cup plus 3 tablespoons cocoa powder, pecans, and salt together in a medium bowl. Add to the beaten egg whites and stir with a spatula until just combined; the batter will look similar to brownie batter.
Scoop mounds of the batter onto the baking sheets using a 2-tablespoon cookie scoop. Space the mounds several inches apart, so there are 6 on each sheet.
Bake in the preheated oven until puffed, shiny, and cracked, 13 to 17 minutes. Cool on the baking sheets for 3 to 5 minutes. Gently peel the cookies off the parchment paper and move to a cooling rack. Repeat with remaining batter once the baking sheets have cooled.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 22 g, Fat 8.3 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 70.1 mg, Sugar 19 g

FLOURLESS DEEP DARK CHOCOLATE COOKIES

Flourless Deep Dark Chocolate Cookies image

These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.

Provided by blucoat

Categories Drop Cookies

Time 40m

Yield 24-36 cookies

Number Of Ingredients 7

Ingredients

nonstick vegetable cooking spray
1 1/2 cups bittersweet chocolate chips, divided (about 9 ounces)
3 large egg whites, room temperature
2 cups powdered sugar, divided (can also use granulated sugar)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Steps:

Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Nutrition Facts : Calories 87.7, Fat 4.6, SaturatedFat 2.8, Sodium 33.7, Carbohydrate 13.8, Fiber 2, Sugar 9.9, Protein 1.9

FLOURLESS COCOA COOKIES

Flourless Cocoa Cookies image

Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless Baker" by Erin Jeanne McDowell. A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor. Be sure to use bittersweet rather than semisweet chocolate, or they could end up cloying rather than balanced.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 20m

Yield 2 dozen cookies

Number Of Ingredients 8

Ingredients

3 eggs
3 cups/340 grams confectioners' sugar
1 1/2 cup/106 grams unsweetened cocoa powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
1 cup/140 grams bittersweet chocolate chunks
Flaky sea salt, for sprinkling

Steps:

Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
In a large bowl, whisk the eggs until well blended.
In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 17 grams, TransFat 0 grams

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