These Flourless Fudge Cookies are a bit finicky, yet delicious, these little devils drew rave reviews from Bill. You wouldn’t ever believe that these don’t have flour!
 
These Chocolate Chocolate Chip Cookies have slightly crisp exteriors with rich, fudgy chocolate chip-laden centers. Chocoholics will swoon with their first bite!!!
Flourless Fudge Cookies | That Skinny Chick Can Bake

Why You Must Make

  • If you have friends or family members who must follow a gluten-free diet, these cookies are made without flour!
  • They’re rich and fudgy with a double dose of chocolate since they use Dutch Process Cocoa and Semi-sweet Chocolate Chips.
  • If your family loves fudgy brownies, they’ll certainly love these delicious chocolate fudge cookies

Ingredient Notes

  • Kitchen Staples – Salt, Powdered Sugar
  • Espresso Powder – I use the Medaglia D’Oro brand of Instant Espresso Coffee.
  • Dutch Process Cocoa Powder – Not the same as standard Hershey’s Cocoa Powder. It’s treated with an alkalai which neutralizes the cocoa’s natural acidity. It’s a darker and richer type of cocoa powder. I use the Droste brand.
  • Egg Whites – Eggs will separate best when cold since the yolk is less likely to break.
  • Vanilla Extract – Use real vanilla extract, never artificially flavored.
  • Chocolate Chips – I used Ghirardelli Semi-Sweet Chocolate Chips. You could use milk chocolate or bittersweet chocolate chips instead.
Flourless Fudge Cookies | That Skinny Chick Can Bake

Recipe Tips

The first batch was glossy and gorgeous, then my new oven with the bazillion service calls lost steam and temperature, resulting in an underdone batch. Then the third round was not as glossy…and I’m blaming those on the temperamental oven, too. Hubby liked these even better than the truffle brownies I’ll be sharing next week which is a ringing endorsement, though he doesn’t care what his food looks like!

  • Line your baking sheets with parchment paper. I used King Arthur Flour’s parchment paper which has a sleek glazed surface that minimizes sticking. You may want to lightly spray your parchment with a nonstick cooking spray like Pam if you find your cookies sticking to the parchment.
  • Use the scoop and swipe measuring method so you don’t get more of an ingredient than needed. Scoop your measuring cup into a bin of flour, for example, and after you pull it up and out, use a straight edge like an offset spatula, to swipe across the top of the cup to remove the excess.
  • Use bittersweet chocolate chips instead of semisweet if you want an even deeper chocolate flavor.
  • Make sure you don’t overcrowd your baking sheet when adding the cookie dough to it. You don’t want the cookies touching each other as they bake.

Suggested Tools

 
Flourless Fudge Cookies

Flourless Fudge Cookies

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Yield 24 servings

 

Ingredients

  • 2 ¼  cups powdered sugar
  • ¼  teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup Dutch process cocoa powder
  • 3 egg whites
  • 2 teaspoons vanilla
  • 2 cups chocolate chips, wafers or chunk

Instructions

  1. Preheat oven to 350º.  Line cookie sheets with parchment or Silpats.
  2. Stir all ingredients together except chocolate chips. The dry mixture will eventually come together. 
  3. Scrape the bowl and mix again.  Stir in chocolate chips.
  4. Use a tablespoon cookie scoop to drop the batter onto prepared cookie sheets.  Reshape if necessary.
  5. Bake for 8 minutes, until shiny with a few cracks on top.
  6. Allow to cool completely on pan, then remove to rack.
 

Notes

Adapted from King Arthur Flour.

Nutrition Information:

Serving Size:

1 cookie

Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 43mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

Print

Linked to Foodie Friday~
Linked to Sweets for a Saturday~

Foodie Friday | That Skinny Chick Can Bake