Fudgy brownie? Meet chewy cookie. These decadent flourless creations will have you immediately asking for a another one. With only 7 ingredients, they couldn’t be any easier to make!
While I had no intention of making a gluten-free dessert, that’s exactly what these brownie cookies are. Similar to a flourless chocolate cake, a flourless chocolate cookie allows for a purely chocolate flavor.
Why These Brownie Cookies Work
These cookies celebrate the many dimensions of chocolate flavor by featuring fruity cacao nibs against the less fruity, powdered dutch process cocoa. Intermingled throughout are slivers of bittersweet chocolate. Talk about a unique chocolate experience!
While I used dutch process cocoa for a deep brown color and rich chocolate flavor, you could certainly substitute cocoa powder. Ordinarily, these ingredients are not interchangeable, but in this case, they are because this recipe does not rely on any baking powder–just good ol’ fashioned eggs.
Perfectly Crackly Brownie Surface
Since these cookies are inspired by brownies, let’s talk about the best part of any brownie–the surface. One of my requirements for a good brownie is a sheen on the surface. These cookies have that crackled, shiny surface that we all know and love.
They also are slightly reminiscent of a macaroon because of that slight crunch and soft chew.
Flavors: bittersweet, fruity, caramel
Mouthfeel: chewy, crunchy
- 3 cups powdered sugar
- 3/4 cup dutch process cocoa, ok to substitute unsweetened cocoa powder
- 1 tsp. kosher salt
- 2 large egg whites
- 1 large eggs
- 4 oz. bittersweet chocolate, chopped finely
- 3 T cacao nibs
- Preheat oven to 350℉ and line two baking sheets with parchment paper. Whisk powdered sugar, cocoa powder, and salt in a stand mixer. Add egg whites and egg. Combine, scraping the sides to incorporate. Fold in chocolate and cacao nibs. Use tablespoon to spoon batter onto prepared sheet pans, 2 inches apart. The cookies will spread out quite a bit while baking as the chocolate melts.
- Bake cookies 7 minutes, then rotate the pans. Bake another 7 to 9 minutes until puffed, cracked, and just the edges are set. Cool on a wire rack where they will firm up after 15 minutes.
*Recipe adapted from Bon Appetit