Flourless Brownie Cookies
Flourless Brownie Cookies
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the large eggs and granulated sugar. Whisk vigorously for 2-3 minutes until the mixture is light in color and slightly thickened.
⏱️ 3 min
- 3
Add the unsweetened cocoa powder, vanilla extract, and salt to the egg and sugar mixture. Whisk until a smooth, uniform chocolate batter is formed. Be careful not to overmix, just combine until no streaks of dry ingredients remain.
⏱️ 2 min
- 4
Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
⏱️ 1 min
- 5
If your cookie dough appears super runny, cover the bowl and refrigerate for at least 30 minutes to firm it up slightly. This will help prevent the cookies from spreading too much.
⏱️ 30 min
- 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 2 min
- 7
Bake for 10-12 minutes, or until the edges are set and the tops are cracked and shiny. The centers may still appear slightly soft.
⏱️ 12 min•🌡️ 350
- 8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flourless Brownie Cookies
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the large eggs and granulated sugar. Whisk vigorously for 2-3 minutes until the mixture is light in color and slightly thickened.
⏱️ 3 min - 3
Add the unsweetened cocoa powder, vanilla extract, and salt to the egg and sugar mixture. Whisk until a smooth, uniform chocolate batter is formed. Be careful not to overmix, just combine until no streaks of dry ingredients remain.
⏱️ 2 min - 4
Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
⏱️ 1 min - 5
If your cookie dough appears super runny, cover the bowl and refrigerate for at least 30 minutes to firm it up slightly. This will help prevent the cookies from spreading too much.
⏱️ 30 min - 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 2 min - 7
Bake for 10-12 minutes, or until the edges are set and the tops are cracked and shiny. The centers may still appear slightly soft.
⏱️ 12 min•🌡️ 350 - 8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
⏱️ 5 min