It did not seem right to leave March without one final Marchocolate recipe, so Flourless Chocolate Cookies it is. I bookmarked the recipe for Flourless Chocolate Cookies as I browsed through One Sweet Cookie: Celebrated Chefs Share Favorite Recipes. What I liked about this cookie cookbook was its compilation of recipes from many chefs.
What I did not like about this cookie cookbook was its lack of photographs. A photo appeared only every few pages, and those that did appear were not so great (like I should talk). Fortunately, flourless chocolate cookies was a recipe graced with a photo. I’m a visual learner, so seeing what a cookie I’ve never baked is supposed to look like always helps. Judging by looks alone, they turned out.
Judging by taste, they turned out great. The chef who shared the recipe, Francois Payard, is quoted as saying the cookies “have a slightly crunchy exterior, and a soft, almost brownie-like interior.” His description sums the flourless chocolate cookies up better than anything I could write, so I will just reiterate the cookies really are brownie-like.
The cookie batter is rather thin as are the cookies that bake up. It is worth noting that the batter spreads quite a bit during baking, so be sure to leave plenty of room between each cookie on your baking sheet. Enjoy!
Flourless Chocolate Cookies
- 3 cups confectioners' sugar
- 1/2 cups plus 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 4 egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup mini chocolate chips
- Preheat the oven to 350 degrees.
- Whisk together the confectioners' sugar, cocoa powder, and salt in the bowl of a stand mixer.
- Slowly add the egg whites and the vanilla.
- Beat on medium speed for three minutes. Do not overbeat as this will result in overly thick egg whites.
- After three minutes, stop the mixer and fold in the mini chocolate chips.
- Scoop one tablespoon of the batter onto a parchment-lined baking sheet.
- Allowing plenty of room for spread, scoop a second tablespoon of the batter about three inches from the first scoop. Repeat this process until all of the batter is used.
- Reduce the oven temperature to 320 F and bake the cookies 14-16 minutes. Small, thin cracks should appear on the cookies.
- Remove from the oven and allow to cool on a wire rack.
Variation based on the original recipe: Substitute 2 3/4 cups of toasted and chopped walnuts for the one cup of mini-chocolate chips.