Flourless Chocolate Cookies

flourless chocolate cookiesMoist, chocolaty, with a slightly crunchy shell and easy to make! Plus each cookie is only about 70 calories! I love making these mini versions of chocolate flourless cake.

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Gather ingredients and preheat oven to 350. Spray 2 large baking sheets with nonstick spray.

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Melt 1 cup chocolate chips in glass bowl in the microwave, stirring twice, about 2 minutes. Cool slightly.

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Using an electric mixer, beat egg whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.

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Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.

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Mix in lukewarm chocolate mixture and 1/2 cup chocolate chips. The dough will become very stiff.

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Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tbsp dough into ball; roll in sugar, coating thickly.

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Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed tops crack, about 10 minutes. Cool on sheets 10 minutes before transferring to a wire rack.

Flourless Chocolate Cookies
Moist, chocolaty, with a slightly crunchy shell and easy to make! Plus each cookie is only about 70 calories!
Servings
22-24 cookies
Servings
22-24 cookies
Flourless Chocolate Cookies
Moist, chocolaty, with a slightly crunchy shell and easy to make! Plus each cookie is only about 70 calories!
Servings
22-24 cookies
Servings
22-24 cookies
Ingredients
  • 1 1/2 cups dark chocolate or bittersweet
  • 3 large egg whites
  • 2 1/2 cups powdered sugar divided
  • 1/2 cup cocoa powder unsweetened
  • 1 tbsp cornstarch
  • 1/4 tsp salt
Instructions
  1. Gather ingredients and preheat oven to 350. Spray 2 large baking sheets with nonstick spray.
  2. Melt 1 cup chocolate chips in glass bowl in the microwave, stirring twice, about 2 minutes. Cool slightly.
  3. Using an electric mixer, beat egg whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
  4. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
  5. Mix in lukewarm chocolate mixture and 1/2 cup chocolate chips. The dough will become very stiff.
  6. Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tbsp dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
  7. Bake until puffed tops crack, about 10 minutes. Cool on sheets 10 minutes before transferring to a wire rack.
Recipe Notes

If you keep these in an air tight container, they'll maintain their moistness.

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