Flourless Cocoa Cookies
Published December 5, 2017
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 eggs
3 cups/340 grams confectioners’ sugar
1 ½ cup/106 grams unsweetened cocoa powder
½ teaspoon ground cinnamon (optional)
¼ teaspoon fine sea salt
1 ½ teaspoons vanilla extract
1 cup/140 grams bittersweet chocolate chunks
Flaky sea salt, for sprinkling
Nutritional analysis per serving
21 grams carbs; 20 milligrams cholesterol; 102 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 70 milligrams sodium; 2 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
- Step 2
In a large bowl, whisk the eggs until well blended.
- Step 3
In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
- Step 4
Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 ½ inches between them. Sprinkle with flaky salt.
- Step 5
Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.
Private Notes
Comments
Delicious! I only used 2 cups of sugar and they were perfect. Can't imagine what they would taste like with 3 cups! The cookies have a very rich chocolate flavor. The outside "crust" tastes kind of like a macaron, but then the inside is very gooey -- almost fudge-like. Very unique cookie, different from any I've made before. They are very easy to make! I used bittersweet chocolate chips and they worked just fine for the recipe.
Too much sugar!!!!
These are best for a gluten free crowd. More like eating a piece of chocolate than a cookie. I used Valhrona cocoa powder and dark chocolate (62%). I think this is key to avoid them being too sweet. No problems with dryness, slightly crisp on outside, fudge-like on inside. Imperative to add the cinnamon and flaked salt--also added a little bit of espresso powder. The cinnamon hit a final note and offered a nice spicy finish. They took a wee bit longer than 13 minutes to be done.
If you put the cookies in the oven for 1.5-2 minutes and THEN sprinkle on the flaky salt, it adheres better.
Made as directed - did NOT get a stiff dough, so scooped into silicone muffin cups, baked for 13 minutes, let set on cooling rack for 10, turned out onto rack to finish cooling. Perfect for the GF/DF/nut allergies needs of my co-workers.
How much less sugar should I use? Three cups seems like too much…