Description
These Flourless Triple Chocolate Cookies are rich, fudgy, and irresistibly chocolatey treats perfect for chocolate lovers. Made without any flour, they feature a combination of dark and semi-sweet chocolate chips folded into a thick cocoa batter, and they bake up with shiny, cracked tops and soft, chewy centers.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1/4 tsp salt
- Optional: 1/2 tsp espresso powder
Wet Ingredients
- 2 large egg whites
- 1 tsp vanilla extract
Mix-ins
- 1/2 cup dark chocolate chips
- 1/2 cup semi-sweet or milk chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large mixing bowl, whisk together the powdered sugar, unsweetened cocoa powder, salt, and espresso powder if using, to create a smooth, uniform mixture with no lumps.
- Add egg whites and vanilla: Pour in the egg whites and vanilla extract into the dry ingredients and stir thoroughly until the mixture forms a thick, sticky batter that resembles brownie batter texture.
- Fold in chocolate chips: Gently fold in the dark and semi-sweet (or milk) chocolate chips, distributing them evenly without overmixing to maintain the batter’s texture.
- Portion the cookies: Using tablespoons, scoop the batter onto the prepared baking sheets, spacing each scoop about 2 inches apart to allow for slight spreading during baking.
- Bake the cookies: Bake in the preheated oven for 8 to 10 minutes, or until the tops of the cookies appear shiny and cracked while the centers remain slightly soft for a chewy texture.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool completely on the sheets. Cooling on the pan helps them firm up while keeping the centers chewy.
Notes
- For extra depth of flavor, the espresso powder is optional but recommended.
- Make sure the egg whites are at room temperature to help create a better batter consistency.
- Do not overbake; the cookies should look cracked and shiny but remain soft in the center for the ideal chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you have concerns about raw egg whites, use pasteurized egg whites.
