I am dedicating these to my children in recognition of my Irish ancestry and maiden name. For St. Patrick’s Day a couple years ago, I created this dish because my kids adore mint. The outcome was better than expected. This dish is one I want to spread, and I really hope people like it as much as my family does.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Additional Time: | 20 mins |
| Total Time: | 42 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 3 cups confectioners’ sugar
- ⅔ cup dark cocoa powder (such as Hershey’s® Special Dark)
- ⅛ teaspoon salt
- 2 egg whites, or more as needed
- 1 tablespoon pure vanilla extract
- 1 ½ cups chocolate chips (60% cacao)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
- Mix confectioners’ sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
- Scoop batter by tablespoonful onto the prepared baking sheets.
- Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
- You’re looking for a brownie-like, thick, and fudgy batter consistency after adding the eggs. If it seems too thick, add another egg white and then a fourth if it still seems too thick.
- I put them in the fridge to chill, which makes them much easier to get off parchment.
Reviews
I’m not a fan of dark chocolate and these sounded like they would be very dark. I was making them for others so I made them anyways. WOW!!! They were probably the best gluten free cookies I’ve had. I don’t know how the recipe calls for two egg whites, maybe three or four. Each time I made it it took 4 or 5 egg whites. But, this recipe is easy to make and is super good
The consistency was like cake batter. They spread out a TON on the cookie sheet. After reading several reviews, I decided not to put them on parchment paper and instead heavily oiled the cookie sheet. I tried taking them off while still warm, but they crumbled. I discovered that if you wait until the pan is cool, it’s much easier to get them off . But the taste was super weird. It was almost biter… I think it might have been the confectioners’ sugar. Next time I would use regular sugar, and probably add some more flour so the cookies don’t spread out as much. I’m really glad I only made a third of the recipe, and not the whole batch. It would have been a waste of ingredients
Very delicious. Added macadamia nuts, in memory of our son who liked them.
Tasty – especially for a gluten-free option.
Amazing. A cross between fudge and a ooie-gooey brownie. My GF friend loved them (as did my husband.) Served 2 with vanilla bean ice cream. Yum!
These were delicious! We added 2 egg whites. As someone else mentioned, they do stick a bit and they spread a lot. We ended up with around 15 big cookies. However, they taste SO GOOD. They are very rich, so if that’s not your thing, pass this recipe by. If you like the Chocolate Brownie cookies at Potbelly, these are similar but better.
I followed the directions and was afraid that it would be too thin but noticed that after it sat a few minutes it thickened up.
Only thing I changed was 1 teaspoon vanilla. I tried it with one tablespoon and they we not as soft. I also needed 4 egg whites probably because I used less liquid due to decreasing the vanilla.
Too sweet for me
Makes you wonder why cookies even need flour… These were decedant and scrumptious. You gotta love chocolate to love these…
I’ve made these cookies a handful of times for my friends with Celiac or gluten allergies and they’re always a hit! Super easy. From my experience, I usually need 3 egg whites from large eggs. I leave out the chocolate chips, refrigerate overnight, then knead in the chocolate chips while dough is cold. I usually roll by hand (which is super messy!!) into walnut sized balls and bake for ten minutes. I leave them on the sheet to cool for a few minutes to allow them to firm up then transfer to a cooling rack. Don’t skimp on the chocolate chips, they help make them gooey on the inside!!
I made these for a friend who said he missed the flourless chocolate cookies from Starbucks. Very easy to make, and delicious. Every time he would take another cookie, he would OMG. He told me they could be dangerous for him. Mission accomplished, highly recommend this recipe.
These cookies were so good! I did change the recipe a bit in that I added three tablespoons of butter and about a half teaspoon of salt and used one cup of milk chocolate chips and a half cup of white chocolate chips. They definitely needed to bake for 14 minutes in my oven. When I make them again, I will be adding walnuts or pecans.
Really good, chocolatey and like meringue. But use a teaspoon rather than a tablespoon to drop onto cookie sheet if you want guest-sized cookies. They spread out while baking.
These were pretty good and easy. They were more meringue-like than I expected. Definitely chewy and I liked the crunch on the outside. I added little milk instead of an additional egg white to thin it because I only had 2 egg whites. I did refrigerate the batter before baking as suggested and had no problems with sticking.
These are incredible! They remind me of the edges of a brownie, very chewy and delicious! I did add one extra egg white to the batter and chose to add walnuts to half the batter. I baked them for 14 minutes and they came out perfect! I loved that I had all of the ingredients on hand. So simple and so easy. I’ve already recommended them to my friend with Celiac’s Disease. She’s super excited to try them for herself! Thank you for sharing 🙂
This is it. My favorite cookie. Rich, chocolatey, crisp, and chewy. Always gone in an hour or two.
Yum
Loved these. Made them for a tailgate and they were a big hit with the college crowd. They held together well. Crispy on the outside and chewy chocolate on the inside. I cheated and used egg whites from a carton- no problem. I thought they tasted better on the day after I made them.
These cookies were pretty good although they were a bit sticky and even stuck to the parchment paper I baked them on. I also had to add some water because the dough was very thick. I would make these again with minor adjustments. I loved that these cookies did not become flat after baking!