These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!
Flourless cookies are for you if you’re: (a) scared of baking with gluten free all purpose flour blends (don’t be!); (2) remember the fat free madness of the 1990’s with much fondness; or (c) love a chewy chocolatey cookie that looks gorgeous, takes just a few pantry-style ingredients, and is naturally gluten free.
Whatever your reasons, mine is not to judge, but instead to bake. To bake gluten-free chocolate chip cookies, of course! Of all kinds. This time – no flour.
These flourless cookies make such a nice show of themselves that you often see cookies like these in bakeries. Boy are they deceptively simple, though.
They’re deceptively simple, both in method and in ingredients.
That’s really all it takes. They’re almost like a chocolate meringue, but the egg whites are only beaten until foamy, not until they’re, well, meringue with stiff peaks.
They change rather dramatically in the oven. The raw cookies are very shiny in appearance, and seem almost like a liquid.
But when they’re finished baking, they’re firm and chewy. With a rich, chocolate taste.
They puff in the oven and deflate as they cool. They’ll be crispy around the edges and chewy toward the center. And they’re so easy!
No butter, no flour. These shiny chewy deeply chocolate naturally gluten free cookies are going to be a new favorite.
Prep time:Cook time:Yield:2 dozen cookies
3 egg whites (75 g), at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups (230 g) confectioners’ sugar
1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)
10 ounces semi-sweet chocolate chips (can substitute a combination of chopped nuts and chips, by weight)
1 tablespoon (9 g) cornstarch
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the egg whites, vanilla extract and salt. Whisk vigorously by hand until the egg whites have begun to foam and thicken (about 3 minutes). In a separate medium-sized bowl, whisk together the sugar and cocoa powder until well-combined. Add the cocoa and sugar mixture to the egg mixture in thirds, whisking well after each addition. The batter will be thick but runny.
In a separate small bowl, place the chocolate chips and the cornstarch, and toss to coat. Add the chips and cornstarch to the cookie batter, and fold in until the chips are evenly distributed throughout and the cornstarch has been absorbed.
Scoop 2 teaspoons of dough per cookie, 2 inches apart, on the prepared baking sheet. It helps to use an ice cream scoop for this task. Place in the center of the preheated oven and bake until the cookies are just set and beginning to crack on top, about 14 minutes. They will puff in the oven, and then deflate as they cool. Remove from the oven and allow to cool to room temperature. For easy removal of the cookies from the baking sheet, place the baking sheet in the refrigerator for 5 minutes, and then peel away the parchment from the backs of the cookies.