Flourless Brownie Cookies

Serves 1
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4Line a baking sheet with parchment paper and lightly butter it.
  5. 5Line a baking sheet with parchment paper and lightly butter it.
  6. 6Line a baking sheet with parchment paper and lightly butter it.
  7. 7In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
  8. 8In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
  9. 9In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
  10. 10Stir until a thick glossy batter forms.
  11. 11Stir until a thick glossy batter forms.
  12. 12Stir until a thick glossy batter forms.
  13. 13Fold in the chocolate chips.
  14. 14Fold in the chocolate chips.
  15. 15Fold in the chocolate chips.
  16. 16Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each.
  17. 17Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each.
  18. 18Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each.
  19. 19Place the cookie tray directly in the middle of your oven.
  20. 20Place the cookie tray directly in the middle of your oven.
  21. 21Place the cookie tray directly in the middle of your oven.
  22. 22Bake for 8 to 10 minutes.
  23. 23Bake for 8 to 10 minutes.
  24. 24Bake for 8 to 10 minutes.
  25. 25Immediately after baking, use a round bowl to gently scoot and round out the cookies.
  26. 26Immediately after baking, use a round bowl to gently scoot and round out the cookies.
  27. 27Immediately after baking, use a round bowl to gently scoot and round out the cookies.
  28. 28Remove the cookies from the baking sheet right after shaping.
  29. 29Remove the cookies from the baking sheet right after shaping.
  30. 30Remove the cookies from the baking sheet right after shaping.
  31. 31Transfer to a cooling rack and let them cool completely before eating.
  32. 32Transfer to a cooling rack and let them cool completely before eating.
  33. 33Transfer to a cooling rack and let them cool completely before eating.

Ingredients

  • 350 g powdered sugar
  • 350 g powdered sugar
  • 350 g powdered sugar
  • 60 g cocoa powder
  • 60 g cocoa powder
  • 60 g cocoa powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 3 large eggs egg whites
  • 3 large eggs egg whites
  • 3 large eggs egg whites
  • 0.5 cup semi sweet chocolate chips
  • 0.5 cup semi sweet chocolate chips
  • 0.5 cup semi sweet chocolate chips
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste

Equipment

baking sheetparchment paperlarge bowlround bowlcooling rack

Tips

  • For the fudgiest texture, stick closer to 8 minutes of baking time.
  • Bake in the middle of the oven to prevent burning.
  • Use good quality cocoa powder for a richer chocolate flavor.
  • If you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste.
  • Make sure to leave plenty of space between cookies because they spread a lot. Four to a cookie sheet will keep them from touching, six if you are fine with them touching a little.
  • Transfer the cookies off the baking sheet right away so they stay soft in the middle.
  • Immediately after baking, use a round bowl to gently scoot and round out the cookies. This helps “fluff” up the edges, which can be a bit flat straight from the oven.
  • If you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 minutes to an hour before baking.