Flourless Hot Cocoa Cookies Recipes

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

HOT CHOCOLATE COOKIES

Hot Chocolate Cookies image

Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup instant hot cocoa mix (about 3 packets)
3 tablespoons baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vanilla marshmallow bits (not miniature marshmallows)
1 cup semisweet chocolate chips

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

FLOURLESS COCOA COOKIES

Flourless Cocoa Cookies image

Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.

Provided by Erin Jeanne McDowell

Categories dessert

Time 25m

Yield 22 cookies

Number Of Ingredients 8

Ingredients

170 grams (3 large) eggs
340 grams (3 cups) powdered sugar
106 grams (1 1/4) cups unsweetened cocoa powder
1 gram (1/2 teaspoon) ground cinnamon
1 gram (1/4 teaspoon) fine sea salt
7.5 grams (1 1/2 teaspoons) vanilla extract
142 grams (1 cup) bittersweet chocolate chunks
Maldon salt, for sprinkling

Steps:

Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
In a medium bowl, lightly whisk the eggs.
Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

FLOURLESS HOT COCOA COOKIES

Flourless Hot Cocoa Cookies image

Flourless hot cocoa cookies are an easy one-bowl recipe with hot cocoa mix, marshmallow bits, and egg whites. Crunchy outside with a delightful fudgy center.

Provided by Culinary Envy

Categories Desserts Cookies Chocolate Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 9

Ingredients

½ cup unsweetened cocoa powder
½ cup white sugar
½ teaspoon ground cinnamon
.063 teaspoon cayenne pepper
2 cups confectioners' sugar
3 egg whites
2 teaspoons vanilla extract
½ teaspoon salt
1 cup miniature marshmallows (such as Kraft® Jet-Puffed)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
Drop dough by rounded tablespoons onto the prepared baking sheets.
Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 17.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 58.5 mg, Sugar 15.7 g

CHEWY FLOURLESS CHOCOLATE COOKIES

Chewy Flourless Chocolate Cookies image

I haven't made these yet but they sound great. A suggestion that I read said cook possibly longer then 16-19 minutes. Recipe Source: Relish Mag

Provided by Ceezie

Categories Dessert

Time 31m

Yield 15 cookies

Number Of Ingredients 6

Ingredients

1 3/4 cups powdered sugar
1/2 cup dutch process cocoa (made with alkali)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped pecans or 1 cup walnuts, toasted

Steps:

Preheat oven to 300°F
Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.

Nutrition Facts : Calories 114.8, Fat 5.6, SaturatedFat 0.7, Sodium 47, Carbohydrate 17, Fiber 1.6, Sugar 14.1, Protein 1.7

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