Flourless Deep Dark Chocolate Cookies

"These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking."
 
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photo by hperine photo by hperine
photo by hperine
photo by Amber Van Sweden photo by Amber Van Sweden
photo by Amber Van Sweden photo by Amber Van Sweden
photo by Amber Van Sweden photo by Amber Van Sweden
photo by Linda T. photo by Linda T.
Ready In:
40mins
Ingredients:
7
Yields:
24-36 cookies
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ingredients

  • nonstick vegetable cooking spray
  • 1 12 cups bittersweet chocolate chips, divided (about 9 ounces)
  • 3 large egg whites, room temperature
  • 2 cups powdered sugar, divided (can also use granulated sugar)
  • 12 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 14 teaspoon salt
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directions

  • Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
  • Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
  • Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
  • Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
  • Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Questions & Replies

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Reviews

  1. nurseferatu
    These are quite possibly the best cookies I've ever eaten. Simply amazing.
     
  2. ohevshalomel
    I was in the mood for cookies, but I was out of flour. This recipe really came in handy! The cookies have a rich, fudgy, kind of brownie-like texture and are great. (And I didn't even add the solid chocolate pieces to the dough.) I've got three recommendations for my fellow bakers, though. 1. When you beat the eggs after adding the sugar, keep in mind that "soft marshmallow creme" means that the batter will still be a little bit runny, but it'll be okay. (I kept waiting for it to firm up more.) 2. Do grease your pans as the recipe indicates! I rarely grease cookie pans, and my cookies almost always turn out fine, but as these are a little lower in fat than most cookies, they will stick to the pan if it isn't lightly lubricated. 3. If you plan on making the recipe in batches, be aware that the dough dries out very quickly. I only used one pan for the first batch, so I still had some dough leftover. By the time I got to use the pan again, the dough was starting to dry out. If it dries out too much, I would probably cover the dough with a damp paper towel and stick it in the microwave for a couple of seconds (it seems to work for other foods that have lost some of their moisture). I think this recipe could even be made low-carb without too much fuss. This is definitely a keeper! Thanks for sharing it!
     
  3. anybobnmb2
    These are the BEST cookies I have EVER made!!! If you love dark chocolate, you have to try these. Promise you won't be disappointed. I've made them 3 times already since finding this recipe just a couple weeks ago. I always roll mine in powdered sugar before baking which I would highly recommend. YUMMY!
     
  4. Linda T.
    These cookies were amazing. Instead of buttering the cookie sheet, I used parchment paper, which always works good for meringue cookies and macarons. I also sprinkled a little powdered sugar on top after they finished cooking. I will definitely make again!
     
  5. awicker
    5 stars isn't even good enough for these cookies -- they are the best I have ever had. I created an account solely so I could review them! I used Ghiradelli 60% cacao chocolate chips. Make these!
     
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Tweaks

  1. marjib23
    Definitely a crowd pleaser! I have made this several times and friends beg me for the recipe. I used Trader Joe's Organic 72% or 73% Dark Chocolate and melted an equivalent number of ounces in a double boiler and yes, added a bit more just because I could. I bought Trader Joe's semi-sweet chunks for adding to the batter just before baking. Since the chunks contain soy lecithin, I didn't want to use it for the melted chocolate. Be sure not to overbeat the egg whites beyond soft peaks!
     
  2. Carol1950
    If you are going to make this recipe for Passover, you must substitute potato starch for corn starch.
     
  3. Linda T.
    These cookies were amazing. Instead of buttering the cookie sheet, I used parchment paper, which always works good for meringue cookies and macarons. I also sprinkled a little powdered sugar on top after they finished cooking. I will definitely make again!
     

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