Flourless Chocolate Fudge Cookies
Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint of sweetness. For more of a truffle taste, roll the cookie balls in unsweetened cocoa–the darker, the better.
Servings: 18 cookies
1 cup semi-sweet chocolate chips + 1/2 cup
3 egg whites, room temperature
1 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp. espresso or black onyx powder (optional, but soooo good)
1 tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. vanilla extract
- Preheat the oven to 350 degrees. Lightly coat baking pans with cooking spray.
- Melt 1 cup of the semi-sweet chocolate chips in the microwave until smooth; allow to cool. Stir in vanilla extract.
- Beat egg whites in a large bowl until they start to form soft peaks. Add in 1/2 cup powdered sugar and beat until it becomes thick and creamy.
- In a separate bowl whisk together 1 cup powdered sugar, cocoa powder, black onyx powder, cornstarch, and salt.
- Add dry ingredients into the egg white cream at low speed until combined. Stir the melted chocolate into the egg-white mixture.
- Stir in 1/2 cup semi-sweet chocolate chips. Batter will be stiff and thick.
- Roll batter into balls. Next, roll balls in either powdered sugar or cocoa powder.
- Bake cookies for 8-10 minutes. Let the cookies cool on the baking sheets until cool.
Tweaked from a recipe from Culinary Couture.
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