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Flourless Chocolate Cookies

The moist, dense, and molten-like cookies are so densely chocolate, they're almost impossible to describe. Picture brownie batter mixed with the ultimate chewy cookie, and you'll be close to imagining how good the final product actually is.
Course Desserts
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 Cookies


  • 3 cups powdered sugar
  • 3/4 cups cocoa powder
  • 1.5 tsp Kosher salt
  • 2 egg whites
  • 1 egg
  • 1 tsp vanilla
  • 2/3 cups chocolate chips


  1. Preheat the oven to 350 F and line two baking sheets with parchment paper.
  2. Whisk together the sugar, cocoa and salt in a medium bowl. Add egg whites, egg and vanilla and whisk until smooth. Stir in chocolate chips. It will be difficult to stir the dough but don't give up--the results are so well worth it.
  3. Drop dough by tablespoons onto the prepared baking sheets.
  4. Bake for 10-12 minutes, until the cookies are just set. They will be puffy and cracked.
  5. Let cool on cookie sheets for ten minutes, then transfer to a cooling rack to cool completely.
  6. Store tightly wrapped at room temperature up to five days.

Recipe Notes


  • If you want to make a large batch, simply double the measurements.
  • For round cookies, use an ice-cream scoop when placing the batter on the baking tray.
  • Pack in an airtight container to keep the cookies for longer.