Hmm, baking can be tricky so it’s hard to say what might have happened. Learn how your comment data is processed. If you’d like to troubleshoot, send me an email at contact @ dinnerthendessert .com and we can try and figure it out together. Thanks, I don’t melt the chocolate chips before adding. Make sure your egg whites are cold, and make sure not to over mix. In a large bowl, combine powdered sugar, cocoa powder, and salt. Allow to cool. The ones on my old hand-me-down cookie sheet came off a little easier, and the ones on my newer Air Bake type sheets were very sticky. Stir in vanilla, and fold in chocolate chips. Let cool completely before removing from pan/silicone mat/parchment paper as they are fragile and can break easily (also due to size). Calories are included in the recipe. Oh my goodness – these cookies look and sound soooo chocolatey and fudgy! Did you make and bake them directly? I didn’t have espresso powder so I ground my espresso roasted coffee into a fine powder. These flourless chocolate cookies are low carb, gluten free, nut free, and dairy free. Was I supposed to beat the egg whites first? Was wondering what is the best way to store? This post may contain affiliate links, please see our. I guess my taste of sweet is radically different then yours. Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery! Thank you for this recipe. Your email address will not be published. This flourless chocolate chip cookie recipe needs 1 ½ cups confectioners’ sugar to make the cookies. Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! Sheri, I haven’t tried it so I’m afraid I can’t speak to the results. Thanks in advance! Traditional flourless chocolate cookies are a combination of powdered sugar, cocoa powder, egg whites, vanilla, and chocolate chips. If you decide to try, I’d love to know what worked for you. Everyone will rave about how insanely good these cookies are, no matter where you serve them. Like this recipe? ★☆. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). Plus chewy, yes chewy in that perfect warm cookie sort of way even when they aren’t warm! Alkaline changes the color of the cocoa powder. They were hover over them waiting for them to cool enough to devour them all. Not too sweet at all to me. When the cookies have cooled, pull up one end of the parchment paper or. Yes, absolutely you can bake these cookies for a crowd. Fleur de Sel: An amazing finishing salt, this will help make the chocolate flavor pop! Yielded 8 cookies. Bake about 14 minutes, until the tops are glossy and lightly cracked. Chewy cookies are the best! Both ways were delicious! The egg whites in the dough give the cookies an appealing shiny “glaze” when baked. Good luck! I created these Gluten Free Chocolate Muffins when we had my daughter on a gluten free diet and they were a huge hit as well! Gluten free cookies full of rich chocolate flavor. Do these cookies taste like coffee with the espresso powder addition?