Chewy Gooey Flourless Chocolate Cookies
There’s something magical about baking cookies that can transport you back to simpler times, especially when they are Chewy Gooey Flourless Chocolate Cookies. I remember the first time I baked these treats; it was a rainy afternoon, and the aroma of melting chocolate filled the kitchen. As I mixed the ingredients, I felt a warmth spread through me, knowing that soon I would be indulging in something truly special. These cookies are not just any dessert; they are a celebration of rich chocolate flavor, perfect for anyone who loves a good sweet with a hint of nostalgia. Whenever I serve them, I see smiles light up the faces of my friends and family. They are the epitome of comfort food and are sure to become a staple in your home.
Recipe Snapshot
39 mins
25 mins
14 mins
Medium
120 kcal
2 g
Vegan, Gluten-Free, AIP
5 g
Whisk, Food Processor, Oven, Wooden Spoon, Baking Sheet
The Magic of This Chewy Gooey Flourless Chocolate Cookies
Decadence Without Compromise
The best part about the Chewy Gooey Flourless Chocolate Cookies? They satisfy your chocolate cravings while being gluten-free! Whether you have dietary restrictions or simply want to indulge in something rich and satisfying, these cookies fit the bill perfectly.
Simple Ingredients, Stunning Results
With just a handful of ingredients, you can create an impressive dessert that seems like it came straight from a gourmet bakery. The combination of bittersweet chocolate chips, powdered sugar, and Dutch process cocoa powder creates a perfect balance of sweetness and depth.
Perfect for Sharing
These cookies are incredibly shareable, making them a hit at gatherings, parties, or just a cozy night in with your loved ones. I often double the batch because they disappear so quickly!
Versatile Treat
Not just for dessert, these cookies can be enjoyed with coffee or tea, making them a versatile treat for any time of day. They also pair beautifully with ice cream or a drizzle of caramel sauce for an extra special dessert.
Texture Wonderland
You’ll love the texture of these cookies; the outside is slightly crisp while the inside remains soft and gooey. That contrast makes every bite a delightful experience!
Memories in Every Bite
Every time I bake these cookies, I’m reminded of the joy of baking with family during the holidays. It’s more than just a recipe; it’s a way to create memories and share love through delicious food.
What You’ll Need for Chewy Gooey Flourless Chocolate Cookies
The ingredients for the Chewy Gooey Flourless Chocolate Cookies are simple yet impactful. The magic lies in the harmony of flavors and textures that each ingredient brings to the table. From sweet powdered sugar to rich bittersweet chocolate chips, every element plays a vital role in crafting this delectable treat.
- 3 cups powdered sugar: This ingredient gives the cookies their sweetness and chewy texture.
- ⅔ cup Dutch process cocoa powder: Adds a deep chocolate flavor that’s not overly bitter.
- ¼ teaspoon salt: Balances the sweetness and enhances the chocolate taste.
- 2 to 4 large egg whites, at room temperature: Provide structure and contribute to the chewy texture.
- 1 tablespoon vanilla extract: A hint of vanilla adds depth to the flavor profile.
- 1½ cups bittersweet chocolate chips: The star of the show, ensuring rich chocolatey goodness in every bite.
Chewy Gooey Flourless Chocolate Cookies Instructions
Making the Chewy Gooey Flourless Chocolate Cookies is a delightful process that’s as enjoyable as the final result. Here’s how to do it step by step:
- Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper or silpat mats. If you’re using parchment paper, give it a light coating of nonstick spray to ensure easy removal.
- In a large bowl, whisk together the powdered sugar with the Dutch process cocoa powder and salt. Make sure there are no lumps in the dry mixture.
- Gradually whisk in the egg whites, starting with just two. Add the vanilla extract and mix until the batter is moistened. You want a thick, fudgy batter that resembles brownie batter.
- If the mixture feels too thick, add another egg white and mix again. If it still seems too thick after this, add a fourth one.
- Gently fold in the bittersweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
- Using a spring-release cookie scoop, spoon the batter onto the prepared baking sheets. Space them about two inches apart to allow for spreading.
- Bake the cookies for about 14 minutes, until the tops are glossy and lightly cracked.
- Once baked, carefully slide the parchment paper with the cookies onto wire racks to cool. This will help them maintain their chewy texture.
- Let the cookies cool completely before attempting to remove them from the parchment. They are delicate, so gently peel away the paper.
- Store any leftover cookies in an airtight container for up to three days, if they last that long!
Things Worth Knowing
- Room Temperature Ingredients: Ensure that your egg whites are at room temperature for better volume and texture.
- Whisking Matters: When mixing your dry ingredients, take your time to whisk well for an even batter.
- Don’t Skip the Cooling: Allowing the cookies to cool completely on the baking sheet will help them set properly without breaking.
- Experiment with Chocolate: Feel free to use different types of chocolate chips for varied flavors, such as semi-sweet or dark chocolate.
Expert Tips about Chewy Gooey Flourless Chocolate Cookies
To ensure that your Chewy Gooey Flourless Chocolate Cookies come out perfectly every time, here are some expert tips:
- Storage: Store your cookies in an airtight container at room temperature to maintain their chewy texture.
- Freezing: You can freeze the cookie dough before baking. Just scoop it onto parchment and freeze, then transfer to a resealable bag. Bake straight from the freezer, adding a few minutes to the cooking time.
- Pairing: These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serving Size: Each cookie is quite rich, so consider serving them with coffee or tea for a balanced treat.
- Ingredient Quality: Use high-quality chocolate chips for the best flavor and texture in the finished cookie.
Serving Options for Chewy Gooey Flourless Chocolate Cookies
When it comes to serving the Chewy Gooey Flourless Chocolate Cookies, there are endless possibilities to enhance your experience:
- With Ice Cream: Serve warm cookies with a scoop of vanilla ice cream for a decadent dessert.
- On a Dessert Platter: Arrange cookies on a platter alongside fresh fruit and other desserts for a delightful treat table.
- For a Cozy Evening: Pair your cookies with hot chocolate or coffee for a comforting evening at home.
- Gatherings and Parties: These cookies are perfect for any occasion, from birthday parties to holiday gatherings.
- Gift Idea: Package the cookies in a decorative tin as a thoughtful gift for friends and family.
- Seasonal Treat: Make them for special occasions like Valentine’s Day or anniversaries to share the love!
FAQ
Conclusion
The Chewy Gooey Flourless Chocolate Cookies are truly a special treat that brings joy to anyone who tries them. With their rich chocolate flavor and chewy texture, they make for a delightful dessert that’s hard to resist. I encourage you to whip up a batch and share them with family or friends. You won’t regret it; these cookies are bound to create smiles and happy memories around your table.
Chewy Gooey Flourless Chocolate Cookies
Equipment
- Whisk
- Food Processor
- Oven
- Wooden Spoon
- Baking Sheet
Ingredients
- 3 cups powdered sugar
- â…” cup Dutch Process cocoa powder
- ¼ teaspoon salt
- 2 to 4 large egg whites at room temperature
- 1 tablespoon vanilla extract
- 1½ cups bittersweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper or silpat mats. If you’re using parchment paper, give it a light coating of nonstick spray to ensure easy removal.
- In a large bowl, whisk together the powdered sugar with the Dutch process cocoa powder and salt. Make sure there are no lumps in the dry mixture.
- Gradually whisk in the egg whites, starting with just two. Add the vanilla extract and mix until the batter is moistened. You want a thick, fudgy batter that resembles brownie batter.
- If the mixture feels too thick, add another egg white and mix again. If it still seems too thick after this, add a fourth one.
- Gently fold in the bittersweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
- Using a spring-release cookie scoop, spoon the batter onto the prepared baking sheets. Space them about two inches apart to allow for spreading.
- Bake the cookies for about 14 minutes, until the tops are glossy and lightly cracked.
- Once baked, carefully slide the parchment paper with the cookies onto wire racks to cool. This will help them maintain their chewy texture.
- Let the cookies cool completely before attempting to remove them from the parchment. They are delicate, so gently peel away the paper.
- Store any leftover cookies in an airtight container for up to three days, if they last that long!
Notes
- Tip 1: If you're baking this as a 'gluten-free' recipe, just make sure that the brand of chocolate chips you are using is gluten free.
- Tip 2: Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best.
