Flourless Cocoa Cookies Recipes

FLOURLESS COCOA COOKIES

Steps:

• Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk the eggs until well blended.
• 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.
• Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
• 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.

FLOURLESS COCOA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a medium bowl, lightly whisk the eggs.
• Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
• Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

FLOURLESS HOT COCOA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
• Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
• Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.

FLOURLESS CHOCOLATE COOKIES RECIPE

Steps:

• Prep your oven and pans. Position racks in both the upper third and lower third racks of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
• Make the cookies. In a medium bowl, sift together the confectioners' sugar and cocoa powder. Add the egg whites, vanilla, and salt and mix with a stiff rubber spatula or wooden spoon until the dough is just moistened. The dough will be liquidy like a batter. Mix in the chocolate chips.
• Working quickly, use a 2-tablespoon cookie dough scoop to portion the dough into four evenly spaced mounds on each half sheet pan. Because the dough is so runny, the portions will likely look misshapen-don't worry about it too much, they'll spread into even circles in the oven. Be sure to leave at least 3 inches between each cookie.
• Bake the cookies. Bake for 15 minutes, or until the tops of the cookies are glossy and lightly cracked, rotating the pans between the two racks halfway through the bake time. Cool the cookies completely on the pan on wire racks. Once the cookies have cooled, use a stiff metal spatula to release each cookie by sliding it quickly and forcefully underneath each cookie.
• Serve and store. Serve at room temperature. Store the flourless chocolate cookies in a zip top bag for up to 3 days at room temperature.