Flourless Fudgy Chocolate Cookies

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
20 min

Flourless Fudgy Chocolate Cookies

If you love chocolate, these are the cookies for you. Fudgy, chewy and impossibly rich, these Flourless Fudgy Chocolate Cookies are worth every bit of fuss.

When it comes to cookies, I usually lean towards chocolate chip, or lemon, or even a good snickerdoodle. But there’s something about these cookies that I just cant resist. They’re at once both incredibly simple and also surprisingly difficult to make. This is one of those recipes that you absolutely need a kitchen scale for. I use this one. The measurements must be exact or the recipe just wont turn out.

This is another King Arthur Flour recipe, and it’s been made in my house approximately 19 times since I discovered it a few months ago. It’s an amazing recipe and one heck of a chocolate cookie.

Flourless Fudgy Chocolate Cookies
Recipe details
  • 16  COOKIES
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Flourless Fudgy Chocolate Cookies
  • 2 1/4 cups of confectioners sugar (255g)
  • 1/4 teaspoon of salt
  • 1 cup of cocoa powder (85g)
  • 2 large egg whites (106g)
  • 2 teaspoons of vanilla extract
  • 1/2 to 1 teaspoon of espresso powder (optional)
  • Up to 2 cups of chocolate chips, chunks, or chopped nuts
Flourless Fudgy Chocolate Cookies
Line two baking sheets with parchment paper, and spray that with non-stick cooking spray.
In a large bowl, whisk together the egg whites and vanilla until the eggs look foamy.
In a separate bowl, whisk together the confectioners sugar, salt, cocoa powder, and espresso powder (if using).
Gently pour the dry ingredients into the egg whites and stir the dry and wet ingredients together until smooth. The batter should be a thick, lava-ish consistency, and should drip from the spatula in thick ribbons.
Add any mix-ins you're adding.
Using a spoon, drop the batter in small circles onto the prepared baking sheets.
Preheat the oven to 350 while the cookies rest.
Let the cookies rest on the baking sheets for 30 minutes, or until a skin forms over the cookie. You should be able to touch the top of the cookie with your finger, and it comes back dry.
Bake the cookies as follows:
No Add-ins: 7 minutes
Add-ins: 10 minutes
Remove the pans from the oven and allow the cookies to cool on the pan.
  • Make sure to use a scale when making these cookies.
Sara's Tiny Kitchen
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