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
- richer dutch process cocoa
- slivers of bittersweet chocolate
Talk about a unique, multi-layered chocolate experience.
Tip: Dutch process cocoa provides a dark brown color and rich chocolate flavor. You could certainly substitute cocoa powder. Just know — these ingredients are not interchangeable (generally).
*This instance is an exception because the acidity difference between the two types of cocoa powders is not trying to create any bubbles with baking powder (this recipe uses eggs for leavening). Make sense? Lemme know if you’re confused:)
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
More Brownie Recipes
- peanut butter brownie cookies (no equipment version of this recipe – uses cocoa powder and no cacao nibs)
- fudgy brownies with espresso
Brownie Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
*Recipe adapted from Bon Appetit
Thank you for being here! Did you make this recipe? Click on the star rating or leave a comment below. I’d love to hear how you got on. Connect with me @thefrayedapron on Instagram or Pinterest.
