Flourless Chocolate Chip Cookies

Why has there been a lack of cookie posts on this blog lately?  We must fix this!

I don't know if I've told you already that I'm not a huge fan of cookies.  I certainly like and enjoy them, but I don't LOVE them.  My coworkers are probably laughing at that statement right now, since they saw me eat cookies almost everyday at lunch for a while.  You also wouldn't want to see my face when someone forgot to pick up a cookie with my lunch order.  In truth, I ate cookies a lot because they're one of the easiest treats for me to eat at work.

However, in recent weeks, I've been putting a stop to this cookie diet.  I found that I virtually inhaled the cookie and then wound up searching for another dessert 10 minutes later.  So maybe that's why I'm craving cookies once again!  Can't stop, won't stop.  I guess I just miss that quick hit of sugar and chocolate.  Chocolate chip cookies for life!

Now.  I have to warn you guys.  This particular cookie is mostly sugar.  As in, you will get a sugar high immediately when you eat this.  If you're OK with that, then let's do it.

Flourless Chocolate Chip Cookies
from RecipeGirl

Print Recipe

  • 3 cups powdered sugar
  • 2/3 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups bittersweet chocolate chips

1) Preheat oven to 350 degrees F.  Prepare two baking sheets by lining them with parchment paper and spray lightly with cooking spray.  Set aside for later.

2) In a large bowl, use a whisk to mix together the dry ingredients: powdered sugar, cocoa powder, salt.

3) Stir in 2 egg whites and the vanilla extract.  Check that the batter is brownie-like in texture.  You want it to be thick and similar in nature to fudge.  If the batter is too thick, add in another egg white.  Use a 4th egg white if necessary.  However, if the batter becomes too thin, then add in a bit more powdered sugar and cocoa powder.

4) Fold in the chocolate chips.

5) Drop rounded teaspoons of batter onto the baking sheets.  I was able to fit 8 cookies per sheet.

6) Bake for ~14 minutes, or until the top of the cookies are shiny and slightly cracked.

7) Remove the cookies from the oven.  Carefully move the parchment paper (with the cookies) to a wire rack so the cookies can cool.  Allow cookies to cool completely before removing them from the parchment.  Store in an airtight container for up to 3 days.