Description
These Flourless Triple Chocolate Cookies are rich, fudgy, and incredibly chocolatey treats made without any flour. Combining powdered sugar, unsweetened cocoa, and three types of chocolate chips creates an intensely satisfying cookie with a chewy center and shiny, cracked tops. Perfect for chocolate lovers looking for a gluten-free dessert option that’s quick and easy to make.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1/4 tsp salt
- Optional: 1/2 tsp espresso powder
Wet Ingredients
- 2 large egg whites
- 1 tsp vanilla extract
Chocolate Chips
- 1/2 cup dark chocolate chips
- 1/2 cup semi-sweet or milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the powdered sugar, unsweetened cocoa powder, salt, and espresso powder if using, ensuring they are well combined for a smooth batter.
- Add Wet Ingredients: Incorporate the egg whites and vanilla extract into the dry mix, stirring until you achieve a thick, sticky batter that resembles brownie batter in texture.
- Fold in Chocolate Chips: Gently fold in both the dark chocolate chips and semi-sweet or milk chocolate chips to distribute them evenly throughout the batter without deflating it.
- Scoop Batter: Using a tablespoon or cookie scoop, drop dollops of the batter onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 8 to 10 minutes until the tops become shiny and cracked while the centers remain soft, achieving the perfect chewy texture.
- Cool Cookies: Let the cookies cool completely on the baking sheets before removing them, allowing them to firm up and retain their chewy consistency.
Notes
- For a deeper chocolate flavor, use Dutch-processed cocoa powder as suggested.
- Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- Ensure the egg whites are at room temperature for better incorporation into the batter.
- The cookies may look slightly underbaked when removed but will set as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
