Flourless Fudge Cookies

0
1183
*This post contains Amazon affiliate links.*

IMG_8949

These are the richest, darkest chocolate chip cookies you will ever have in your life. For real.

IMG_8957

Think brownie masquerading in cookie form.

IMG_8942

They’re crackly and slightly crisp on the outside, and soft and chewy on the inside.

And because you can never have enough chocolate, they’re studded with dark chocolate chips.

IMG_8960

They’re kind of like lazy man’s meringues in that they’re made with egg whites that you don’t whip.

IMG_8936

As an added bonus, they’re gluten free if that’s your thing. (Though they’re loaded with sugar. Just don’t inhale the whole pan. 😉 )

IMG_8870

If you dig on milk chocolate instead, substitute semi-sweet chocolate chips and regular Dutch-process cocoa.

You could even do a version with butterscotch chips or white chocolate chips.

If you mess around with the recipe, leave a comment below, let us know what worked for you!

Tip: Remove cookies from the pan with a fish spatula

They’re a little bit sticky to get off the pan.

I’ve had them rip with a regular spatula, but a slotted fish spatula does the trick very time.

IMG_8955

How long do they keep?

We find that these are best eaten within two days of baking. To store, layer between sheets of wax or parchment paper and store in an airtight tin to keep them moist.

OK, enough talking. To the ovens!

Flourless Fudge Cookies

3 cups powdered sugar
⅔ cup dark cocoa powder
pinch of salt
3 large egg whites
1 1/2 Tablespoons vanilla extract or Scotch (whatever flavor you prefer)
10 oz. dark chocolate chips
Spray oil

Makes about 24 cookies

Do a little prep

Preheat your oven to 350-degrees F.

Line two sheet pans with parchment paper, then spray them lightly with oil (you heard me right) and set aside. These have a tendency to stick, so def take this extra quick step.

IMG_8868

Make the cookie dough

In truth, this is more like a really thick, sticky batter than a true cookie dough. Put the powdered sugar in a large mixing bowl.

IMG_8872

Toss in the cocoa powder and salt.

IMG_8875

IMG_8879

Whisk together until uniform.

IMG_8880

IMG_8883

Add the egg whites and vanilla (or Scotch!) to the dry ingredients.

If you get a tiny bit of yolk in there when you separate the eggs, no big deal.

Like I said, you’re not making meringues, so a smidge of fat isn’t going to ruin the whole shebang.

IMG_8884

IMG_8891

Mix the whole mess together until uniform.

Go slow, so you don’t whip the dry ingredients all over the place.

(There’s a point where you won’t believe me, but keep going…I promise the dough will come together.)

IMG_8897 IMG_8898

IMG_8899

IMG_8900

IMG_8901

IMG_8902

IMG_8905

When the dough is uniform, mix in the chocolate chips until well coated.

IMG_8908

IMG_8909

IMG_8911

It’s THICK, right?

IMG_8912

Bake the cookies

Drop rounded Tablespoons of dough on your prepared sheet pans.

They’ll spread a bunch as they bake, so space them well and don’t make your dough blobs too big.

IMG_8914

IMG_8922

Slide the pans into the oven.

Bake at 350 degrees F for 10-12 minutes, or until they have a nice crackly, opaque crust to them.

IMG_8931

Yank the pans out of the oven and set them on a rack to cool for about 5 minutes.

IMG_8932

Cool, serve & enjoy

After about 5 minutes on the pans, use a slotted spatula to transfer the cookies to a wire rack to cool completely.

They’re a little delicate while they’re warm. Remove them slowly, you’ll do just fine.

IMG_8934

IMG_8955

IMG_8971

Enjoy!
IMG_8941 IMG_8944

Nutrition

Flourless Fudge Cookies

Yields About 2 dozen cookies

These cookies are crackly and slightly crisp on the outside, and soft and chewy on the inside. And because you can never have enough chocolate, they’re studded with dark chocolate chips.

Save RecipeSave Recipe

Ingredients

3 cups powdered sugar
⅔ cup dark cocoa powder
pinch of salt
3 large egg whites
1 1/2 Tablespoons vanilla extract or Scotch (whatever flavor you prefer)
10 oz. dark chocolate chips
Spray oil

Instructions

  1. Preheat your oven to 350-degrees F. Line two sheet pans with parchment paper, then spray them lightly with oil (you heard me right) and set aside. These have a tendency to stick, so def take this extra quick step.
  2. Put the powdered sugar, cocoa powder, and salt in a large mixing bowl. Whisk together until uniform.
  3. Add the egg whites and vanilla (or Scotch!) to the dry ingredients.
  4. Mix the whole mess together until uniform. It will take a minute or two, but the dry ingredients will absorb everything.
  5. When the dough is uniform, mix in the chocolate chips until well coated.
  6. Drop rounded Tablespoons of dough on your prepared sheet pans.
  7. Slide the pans into the oven. Bake at 350 degrees F for 10-12 minutes, or until they have a nice crackly, opaque crust to them.
  8. Cool on the pan on a rack for 5 minutes.
  9. Use a slotted spatula to transfer the cookies to a wire rack to cool completely. They’re a little delicate while they’re warm. Remove them slowly, you’ll do just fine.
  10. Enjoy!
7.8.1.2
38
https://www.thehungrymouse.com/2016/08/03/flourless-fudge-cookies/


SHARE
Previous articleBaked Coconut Chicken Fingers (Gluten Free!)
Next articleGreek Yogurt Waffles
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

LEAVE A REPLY