Flourless Brownie Cookies
Servings 14 cookies
Enjoy the best of brownies and cookies in one bite! These Flourless Brownie Cookies are rich, fudgy, chewy, and made with simple ingredients in just 20 minutes.
Ingredients
- 3 large egg whites
- 3 cups powdered sugar 360g
- ⅔ cup dutch-process cocoa powder 70g
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon fine sea salt
- ⅛ teaspoon espresso powder optional
- 1 cup milk chocolate chips 185g, I use Good & Gather brand
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a stand mixer bowl fitted with a whisk attachment, beat together 3 large egg whites, 3 cups powdered sugar, ⅔ cup dutch-process cocoa powder, 1 tablespoon vanilla bean paste, ⅛ teaspoon espresso powder, and ½ teaspoon fine sea salt until a thick and glossy batter forms.
- Fold in 1 cup milk chocolate chips until evenly mixed.
- Use a #24 cookie scoop to portion out the batter (about 2 ounces per cookie), placing the scoops at least 4 inches apart. You can bake 6 cookies on a 13x18-inch baking sheet.
- Bake for 8 to 10 minutes. For gooey cookies, take them out of the oven when the centers are still dark and slightly glossy. For chewier cookies, remove from the oven once the tops are completely matte and crinkled.
- As soon as they come out of the oven, swirl the cookies with a large cookie or biscuit cutter to neaten the edges and thicken them up a bit.
- Let them cool on the baking pan for a few minutes after swirling to set before peeling them off the parchment and transferring them to a wire rack. Chill the baking sheet in the freezer for a few minutes after removing the cookies, before putting on the next batch.
Wash the cutter in between batches; otherwise, the melted chocolate from the previous batches will pull on the fresh cookies and make a mess.
Notes
- Espresso powder helps to intensify the chocolate flavor but does not make the cookies taste like coffee. You can omit it if desired, as it will not change the cookie's structure.
- This batter is very gooey, and a cookie scoop is the best way to portion without making a big mess.
Nutrition
Calories: 182kcal | Carbohydrates: 38g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 104mg | Potassium: 74mg | Fiber: 2g | Sugar: 34g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
Find it online: www.sugarandsoul.co/flourless-brownie-cookies/