These shiny, wealthy Flourless Chocolate Cookies are packed stuffed with chocolate chips and are a dreamy various to an peculiar meringue or chocolate chip cookie.
As a bonus, these cookies are made with whipped egg whites, which technically make them Chocolate Meringues! As a bonus, they’re naturally gluten-free and aren’t any peculiar deal with!
Why You Should Make
- They’re wealthy, dense, and chewy!
- With each cocoa powder and chocolate chips, they’re extremely chocolaty!
- They’re naturally flourless so excellent for anybody who’s following a gluten-free weight loss plan.
Now if you happen to’re like me, whenever you image a chocolate meringue cookie, it’s sort of pale, crisp, and with out an intense chocolate taste. Effectively, once I noticed images of these chocolate meringue cookies AKA flourless chocolate cookies on a pal’s weblog, I knew I’d be baking them instantly.
Then these cookies turned up on two different associates’ blogs. Yup, they have been undoubtedly value baking and sharing right here, too. Darkish, dense, and chewy, these have been excellent for each my household and for my guide membership’s summer time dinner. The chocoholics at dwelling gave their unwavering approval, and one in every of my guide membership associates made this instantly after receiving the recipe. A certain signal of a powerful cookie.
What Readers Are Saying:
From Lisa through Pinterest: These are really easy to make and SOOOOO DELICIOUS! I’ll undoubtedly be baking these cookies repeatedly!
From Diana through the feedback: So good! My gluten-free son raves about them. Requested me to make one other batch. Want I had thought to show him the right way to make them. My 60+-year-old arms get drained so much sooner than they used to, lol.
Ingredient Notes
- Kitchen Staples – Actual Vanilla Extract, Desk Salt
- Cocoa Powder – Not cocoa combine, however unsweetened cocoa powder
- Egg Whites – Use chilly eggs because the yolk is much less more likely to break. Crack on a flat floor as this may reduce yolk breakage, too.
- Powdered Sugar – Sift to take away lumps
The right way to Make
- Place all of the elements besides the chocolate chips in a mixing bowl.
- Stir collectively till properly mixed.
- Add the chocolate chips and blend.
- Drop by tablespoons onto ready baking sheets. Bake as directed.
Skilled Suggestions
- A number of notes about these chocolate meringue cookies. With this recipe, the egg whites are simply stirred in with the opposite elements, which embody a wholesome dose of cocoa powder AND a great deal of semi-sweet chocolate chips. In contrast to a typical meringue, no beating is required, although it might take a little bit of stirring to include the moist elements into the dry. As soon as it comes collectively, then the chocolate chips are added to the combination.
- PRO-Tip: Overworking this batter will end in much less shiny cookies. Combine simply till the elements are mixed.
- The batter has a flowing nature, so it’s arduous to get lovely spherical cookies and not using a little tweaking. At my home, I’m undoubtedly the one one who cares concerning the aesthetic look of my desserts. In the event you don’t give a hoot, both, that’s simply wonderful.
- However if you happen to’re like me, chances are you’ll wish to push the dough mounds into extra spherical shapes when they’re scorching out of the oven. I take advantage of a spatula for this tidying-up course of.
- They may unfold, so don’t crowd these on the cookie sheets.
- PRO-Tip: be sure you line your baking sheets with parchment paper. In case your model doesn’t have a shiny end, chances are you’ll wish to spray it with a non-stick cooking spray as properly. They should be eliminated to a cooling rack a couple of minute or two after taking them out of the oven or they’ll begin to adhere to the paper. You’ll love the outcomes even when they don’t seem like Betty Crocker baked them!
Recipes Made with Egg Whites
Meringue cookies are a terrific approach to make the most of leftover egg whites. Whether or not you’ve made creme brulee, chocolate pudding, lemon curd, or wealthy ice cream, there are occasions when solely yolks are referred to as for in a recipe. That is when plain or chocolate meringue cookies are excellent!
I even have a superb chocolate-dipped macaroon recipe calling for 2 egg whites, however when your husband declares he’s allergic to coconut so he doesn’t must eat it, these don’t fly! My easy meringue cookies AKA egg white cookies are all the time a success and this chocolate raspberry pavlova is killer!!!
So ensure to pin this publish so you’ll be able to whip up these cookies made with egg whites subsequent time you might have some to spare!
Ceaselessly Requested Questions
Meringue cookies are usually made from whipped egg whites, sugar, and flavorings which are piped onto a baking sheet, then baked slowly at a low temperature.
These cookies aren’t conventional meringues however do include egg whites and sugar. The egg whites aren’t whipped like in different meringue recipes. So by definition, these aren’t true meringues, however extra like a cousin.
They may preserve in an hermetic container at room temperature for 2-3 days. They’ll additionally freeze properly for as much as 3 months.
Extra Recipes You’ll Love:
Elements
- 3 cups powdered sugar
- ½ cup plus 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 4 egg whites (no have to beat like with a conventional meringue)
- 1 tablespoon vanilla
- 2 ½ cups chocolate chips
Directions
- Preheat oven to 350º. Line baking sheets with parchment. Spray the parchment with Pam cooking spray and utilizing a paper towel, unfold the Pam in order that it covers the entire floor.
- Stir collectively all of the elements besides the chocolate chips. The combination will finally come collectively.
- Scrape the bowl and blend once more. Stir within the chocolate chips.
- Drop by tablespoonfuls onto ready baking sheets. Reshape if needed (I used my spatula).
- Bake until the tops are barely cracked and shiny, about quarter-hour.
- Cool solely briefly earlier than shifting to a cooling rack. Cookies are fragile, however they’ll stick with parchment if not eliminated shortly after baking.
Notes
Powdered sugar accommodates cornstarch which is important for this recipe to work. If you cannot eat powdered sugar or cornstarch, beware that the batter could not solidify.
These cookies do not include oil or butter so have a tendency to stay. Be certain to make use of parchment paper AND Pam cooking spray so they do not adhere to the pan or paper.
Really helpful Merchandise
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Diet Info:
Yield:
24
Serving Measurement:
1 cookie
Quantity Per Serving:
Energy: 148Complete Fats: 6gSaturated Fats: 3gTrans Fats: 0gUnsaturated Fats: 2gLdl cholesterol: 0mgSodium: 33mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 1g
