These are the richest, darkest chocolate chip cookies you will ever have in your life. For real.
Think brownie masquerading in cookie form.
They’re crackly and slightly crisp on the outside, and soft and chewy on the inside.
And because you can never have enough chocolate, they’re studded with dark chocolate chips.
They’re kind of like lazy man’s meringues in that they’re made with egg whites that you don’t whip.
As an added bonus, they’re gluten free if that’s your thing. (Though they’re loaded with sugar. Just don’t inhale the whole pan. 😉 )
If you dig on milk chocolate instead, substitute semi-sweet chocolate chips and regular Dutch-process cocoa.
You could even do a version with butterscotch chips or white chocolate chips.
If you mess around with the recipe, leave a comment below, let us know what worked for you!
Tip: Remove cookies from the pan with a fish spatula
They’re a little bit sticky to get off the pan.
I’ve had them rip with a regular spatula, but a slotted fish spatula does the trick very time.
How long do they keep?
We find that these are best eaten within two days of baking. To store, layer between sheets of wax or parchment paper and store in an airtight tin to keep them moist.
OK, enough talking. To the ovens!
Flourless Fudge Cookies
3 cups powdered sugar
⅔ cup dark cocoa powder
pinch of salt
3 large egg whites
1 1/2 Tablespoons vanilla extract or Scotch (whatever flavor you prefer)
10 oz. dark chocolate chips
Spray oil
Makes about 24 cookies
Do a little prep
Preheat your oven to 350-degrees F.
Line two sheet pans with parchment paper, then spray them lightly with oil (you heard me right) and set aside. These have a tendency to stick, so def take this extra quick step.
Make the cookie dough
In truth, this is more like a really thick, sticky batter than a true cookie dough. Put the powdered sugar in a large mixing bowl.
Toss in the cocoa powder and salt.
Whisk together until uniform.
Add the egg whites and vanilla (or Scotch!) to the dry ingredients.
If you get a tiny bit of yolk in there when you separate the eggs, no big deal.
Like I said, you’re not making meringues, so a smidge of fat isn’t going to ruin the whole shebang.
Mix the whole mess together until uniform.
Go slow, so you don’t whip the dry ingredients all over the place.
(There’s a point where you won’t believe me, but keep going…I promise the dough will come together.)
When the dough is uniform, mix in the chocolate chips until well coated.
It’s THICK, right?
Bake the cookies
Drop rounded Tablespoons of dough on your prepared sheet pans.
They’ll spread a bunch as they bake, so space them well and don’t make your dough blobs too big.
Slide the pans into the oven.
Bake at 350 degrees F for 10-12 minutes, or until they have a nice crackly, opaque crust to them.
Yank the pans out of the oven and set them on a rack to cool for about 5 minutes.
Cool, serve & enjoy
After about 5 minutes on the pans, use a slotted spatula to transfer the cookies to a wire rack to cool completely.
They’re a little delicate while they’re warm. Remove them slowly, you’ll do just fine.
Enjoy!
The Hungry Mouse
Yields About 2 dozen cookies
These cookies are crackly and slightly crisp on the outside, and soft and chewy on the inside. And because you can never have enough chocolate, they’re studded with dark chocolate chips.
Save RecipeIngredients
Instructions
- Preheat your oven to 350-degrees F. Line two sheet pans with parchment paper, then spray them lightly with oil (you heard me right) and set aside. These have a tendency to stick, so def take this extra quick step.
- Put the powdered sugar, cocoa powder, and salt in a large mixing bowl. Whisk together until uniform.
- Add the egg whites and vanilla (or Scotch!) to the dry ingredients.
- Mix the whole mess together until uniform. It will take a minute or two, but the dry ingredients will absorb everything.
- When the dough is uniform, mix in the chocolate chips until well coated.
- Drop rounded Tablespoons of dough on your prepared sheet pans.
- Slide the pans into the oven. Bake at 350 degrees F for 10-12 minutes, or until they have a nice crackly, opaque crust to them.
- Cool on the pan on a rack for 5 minutes.
- Use a slotted spatula to transfer the cookies to a wire rack to cool completely. They’re a little delicate while they’re warm. Remove them slowly, you’ll do just fine.
- Enjoy!
