Combining the cocoa along with the mini chocolate chips gives you an intense chocolatey treat. Sift together into a large bowl the powdered sugar, cocoa powder and salt. They look so fudgy and gooey. Yielded 8 cookies. I love baking with butter as much as the next dessert lover, but these Flourless Chocolate Cookies prove you don’t need it to create something delicious. She also develops recipes, photographs food and writes for a variety of companies, websites and publications. The recipe taste awesome. What is the calorie count and how many cookies for one serving? My husband who “doesn’t like sweets” asked for seconds . Slide the parchment paper (with the cookies) onto wire racks. I like to use a spring-release cookie scoop. Lightly whisk the whites until just foamy on top, Scoop tablespoon size scoops onto a lined baking sheet. Made these a couple of times before….they are just so good! I think of the richest, chocolatiest desserts, my mind usually leaps to something made with lot of butter, sugar and flour. If you do not care for nuts, I'm sure they can be omitted, but the texture of these cookies is so delicate I think the walnuts add a really nice element of texture. If you need something gluten free I highly recommend the blog Dishing Delish, she has great gluten free recipes. I’m not sure how, because these cookies 100% hold their own with any of my butter and flour filled favorites! First. Alkaline changes the color of the cocoa powder. ; ) I also did 1/4 cup scoops and only got 8 cookies which threw off the timing a bit. And because, cookies. They were so good!! Oh my goodness – these cookies look and sound soooo chocolatey and fudgy! A little more about me... have a delicate crispy and chewy texture and are packed with chocolate flavor! The cookies are done when they are crackled on top and the cracks look slightly moist but slightly dry. I had some difficulty getting the cookies off the parchment paper, but I’m willing to try the the recipe again. I made these and used 1 cup semi sweet chocolate chips and 1 cup toasted chopped pecans. The chocolate flavors were good but the issue was they were too sweet for you? So make as many batches as you need. Remove baking sheet from oven and allow cookies to cool on the baking sheet at least 3-5 minutes. OMG! Delicious Recipes For Easy Meals, Desserts, Cookies, Cakes, Breads, Brownies And More! These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor! I have a question about the egg whites. Preheat oven to 350° and line two baking sheets with parchment paper or silicone baking mats, and very lightly grease with cooking spray. These are delicious cookies; I used Pernigotti cocoa (unsweetened chocolate) and miniature chips. If I go to 3 egg whites very runny cookie, but at the lesser amount , delicious and just like picture. Thank you so very much!!!! Chewy cookies are the best! Was I supposed to beat the egg whites first? Not a problem. Your email address will not be published. Made with five simple and common ingredients, they take just minutes to make. Note: click on times in the instructions to start a kitchen timer while cooking. Add the bowl of dry ingredients to the bowl of beaten egg whites and stir with a spatula just until well combined. They should last 2-3 days. Using great quality ingredients will yield the best decadent cookies. They will last around 3-4 days and can be kept at room temperature. Thaw on the counter before eating. I got 3.5 dozen with about a 1 oz cookie scoop. They will get gobbled up quickly, so I recommend making more than you think you need. ? Your email address will not be published. Required fields are marked *. I would love to make these for a large holiday dinner, and am hoping to prepare as much in advance as possible – do you know if these cookies freeze well after being baked, or if I could possibly freeze the dough and then bake the day of the dinner?