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There isn’t much better in life than chocolate. Chocolate would be at the top of my list if I could only eat one item for the rest of my life. Chocolate has a particular place in my heart, despite the fact that I’ve grown to be a sweet and savory person.
The topic of today’s post is chocolate. To be precise, flourless chocolate cookies. They taste like a cross between a brownie and a cookie. A gluten-free, gooey, chocolaty brookie baby.
Plus, everyone goes crazy anytime I post a chocolate photo on Instagram. Isn’t it true that you have to offer the people what they want? So I came up with this chocolate cookie recipe to please everyone’s eyes as well as my own insatiable chocolate desires. It’s a win-win situation.
I believe it is inherited from my mother. She’s a chocolate fiend. She loves Reese’s cups so much that she only nibbles the perimeter because “it’s the ideal peanut butter to chocolate ratio.” Mum, I adore you.
To make flourless chocolate cookies, follow these instructions.
If you’ve never baked flourless cookies before, you may be perplexed as to how they hold together. There are no special binding agents in this recipe, so don’t be concerned!
Powdered sugar and cocoa powder form the foundation of this flourless chocolate biscuit recipe. Mix them together, then add one whole egg and one egg white, as well as chocolate extract (keep the yolk for breakfast!). What if you don’t have any chocolate extract? Instead, use vanilla extract! Measure out the cookie dough, stir in your preferred chocolate chips, and bake.
The uncooked cookie dough should resemble a thick brownie batter, and you’ll know they’re done baking when the tops have become glossy. Be cautious while moving these flourless cookies from the baking sheet to the cooling rack since they are fragile.
Do you have a favorite dessert or cuisine that you can’t get enough of? Tell me about it in the comments!
Loves, have a wonderful Thursday. I can’t believe how close we are to the weekend! I’m flying to Chicago today to see Ambitious Kitchen.
- 2 tablespoons powdered sugar plus 1 1/2 cup
- 3 tablespoons dutch cocoa powder plus 1/4 cup
- 1 teaspoon kosher salt
- 1 big room-temperature egg
- 1 big room-temperature egg white
- 1 teaspoon chocolate extract (optional)
- chocolate chips (about 3/4 cup)
- Preheat the oven to 350 degrees Fahrenheit. Grease (yes, grease!) a silpat or parchment-lined baking sheet. You’ll need a little bit more since these biscuits cling quickly).
- Combine the powdered sugar, cocoa powder, and salt in a mixing bowl. In the middle of the bowl, make a well and whisk the egg, egg white, and chocolate extract until aerated, then fold into the powered sugar mixture. The batter should have the consistency of thick brownie batter. Add the chocolate chips and mix well.
- Scoop the batter onto the baking sheet using a tablespoon scoop, leaving 1 1/2 inch between each scoop. Bake for 8-10 minutes, or until golden brown. Allow for a 4-5 minute cooling period before transferring to a wire rack to cool fully. You can even eat them hot since they’re so delicious!
*Vanilla extract may be used in place of chocolate extract if you don’t have any.
More simple cookie recipes may be found at:
Cranberry Orange Breakfast Cookies that don’t need to be baked
Chocolate Chip Cookies with Sea Salted Olive Oil
Oatmeal Cookies with White Chocolate and Blueberries
Oatmeal Cookies with White Chocolate and Ginger
Chocolate Chip Cookies with Brownie Filling