Flourless Cocoa Cookies
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3eggs
- 3cups/340 grams confectioners’ sugar
- 1½cup/106 grams unsweetened cocoa powder
- ½teaspoon ground cinnamon (optional)
- ¼teaspoon fine sea salt
- 1½teaspoons vanilla extract
- 1cup/140 grams bittersweet chocolate chunks
- Flaky sea salt, for sprinkling
Nutritional analysis per serving (24 servings)
102 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 2 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
- Step 2
In a large bowl, whisk the eggs until well blended.
- Step 3
In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
- Step 4
Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1½ inches between them. Sprinkle with flaky salt.
- Step 5
Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.
Private Notes
Comments
Delicious! I only used 2 cups of sugar and they were perfect. Can't imagine what they would taste like with 3 cups! The cookies have a very rich chocolate flavor. The outside "crust" tastes kind of like a macaron, but then the inside is very gooey -- almost fudge-like. Very unique cookie, different from any I've made before. They are very easy to make! I used bittersweet chocolate chips and they worked just fine for the recipe.
Too much sugar!!!!
These are best for a gluten free crowd. More like eating a piece of chocolate than a cookie. I used Valhrona cocoa powder and dark chocolate (62%). I think this is key to avoid them being too sweet. No problems with dryness, slightly crisp on outside, fudge-like on inside. Imperative to add the cinnamon and flaked salt--also added a little bit of espresso powder. The cinnamon hit a final note and offered a nice spicy finish. They took a wee bit longer than 13 minutes to be done.
Delicious! Made as described (except the addition of pecans), and they were devoured.
I liked them a bit smaller, so made a second batch with 1 Tbsp batter and cooked 9 minutes total - more my speed since they're so rich. But delicious either way!
We loved these. I used 2.5 cups of powdered sugar, because I used Guittard milk chocolate chips instead of bittersweet chunks. We love milk chocolate, and it kept it from being quite as intensely dark. Using a little less sugar balanced that change out. I didn’t use cinnamon because I don’t care for that combination. My assistant may have over-salted the cookies in the final step a bit, but no harm in that! The batter was extremely sticky and a bit hard to work with, so our cookies were not perfectly shaped, but delicious!