{Flourless, Butterless!!} Deep Dark Chocolate Cookies

Apparently today is National Sugar Cookie Day!  But who wants a sugar cookie, really, when you can have a dark, rich, sinful (but with most of the sin removed) chocolate cookie? I’ve made these cookies for years, but I have just now decided this recipe needs to be shared with as many people as possible! Sharing is caring, especially when you’re sharing chocolate.

I remember the last time I made these {at least a few years ago} for a girl’s night with a great group of friends. With lots of weddings and a baby boom in that group since, the dynamics have changed a bit. I feel like we used to get together a lot more and had monthly book club gatherings, which I miss terribly. It’s interesting how all relationships change over time. Some grow closer, some further apart. Some friendships seem to stay the same, though, no matter how often you see each other. But there really is so much to be thankful for with every stage of our relationships. I do miss the carefree days of book clubs and random nights out in Laguna Beach, dancing and “cabbing” it home. But now I get to see so many of my friends have beautiful babies and watch them grow (both baby and parent!). I also know there will be a time when the busyness and all-consuming feeling of being a new parent subsides a bit, and people are able to do more of what they did B.C. (before child). Either way, it is all beautiful and fun and I’m just happy to be a part of other’s lives.

Make these cookies and bring them to your next girl’s (or boy’s!) night. While you might not be going clubbing and cabbing it home, you can pair these cookies with a yummy Cabernet Sauvignon! That might be better anyway. 😉

{Flourless, Butterless!!} Deep Dark Chocolate Cookies

Makes 15-18 decadent cookies

1 ½ cups semisweet chocolate chips (one of the options at Trader Joe’s is dairy-free!)

2 large egg whites, room temperature if possible

½ cup unsweetened cocoa powder

1 ¼ cup powdered sugar, divided

1 tablespoon corn starch

1/8 teaspoon salt

Preheat your oven to 350F. Line 1-2 cookie sheets with parchment paper (foil works too!). Melt 1 cup of your chocolate chips in a glass bowl in your microwave for 1 ½ to 2 minutes, stirring twice. Set aside to cool slightly.

Using an electric hand mixer (or your stand mixer), beat your egg whites at medium-high speed until they reach soft peaks, about 3 minutes. Gradually beat in ½ cup of powdered sugar until your mixture looks like soft marshmallow cream, about 1 minute.

In a small bowl, whisk your cocoa powder, ½ cup powdered sugar, cornstarch, and salt.

On low speed, add your dry ingredients gradually into your egg mixture and mix just until incorporated. With a strong spoon, stir in your ½ cup chocolate chips and the cooled melted chocolate. Your batter should be stiff.

–If your kitchen is hot, like mine was today, you might have to chill the batter for 5 minutes or so in the fridge. Or, you could let it set for 10 minutes or so on your countertop. You want it to be firm and to hold together as you scoop it out into rounded spoonfuls. If it is not holding together, it needs to chill so that it’s easier to work with.

Put ¼ cup powdered sugar in a small bowl. Using a small ice cream scoop, drop your rounded balls into the bowl with powdered sugar and use a spoon or your fingers to coat the whole ball with the sugar.

Place 1-2 inches apart on your lined cookie sheets and bake for 10-12 minutes, or until tops are puffed and cracked.

Using a tablespoon measure I made 18 cookies yesterday, and using a small ice cream scoop, I made 15 today. You can absolutely just use one sheet, but if you have more of the smaller cookies, you may want 2. They do not spread all that much.


-You can choose to not roll your cookies in powdered sugar. This doesn’t really change the taste much, but the powdered sugar gives the cookies a nice crust and makes them a little more interesting to look at!

-You can add other ingredients to this if you wish! Nuts (maybe ½ cup), cinnamon (maybe ¼ to ½ teaspoon), maybe even raspberries (½ cup) would be really good. If you alter these, please share your results!

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recipe adapted from Epicurious