Sunday, December 5, 2010

Double Chocolate Cookies

It's been unusually cold here in Vegas, and I've been craving something chocolaty that's warm from the oven.  I  had a scant 1/4 cup of flour remaining in the house and didn't feel like braving the chill to get more.  So, I turned to the always-handy Internet and found a flourless cookie recipe that would make use of the cocoa and unsweetened chocolate I had on hand.

This super simple recipe uses only 5 ingredients and whips up in minutes.  As a bonus, these cookies are gluten- and dairy-free.

These are quirky treats, crispy on the outside and fudgy on the inside.  Despite being made with a full box of confectioners sugar, they are not overly sweet.  In fact, they would be delicious with a small scoop of premium vanilla ice cream.


  • 1 pound confectioners (powdered) sugar (approximately 3 3/4 cups)
  • 3/4 cup Dutch-process cocoa powder
  • 1/2 teaspoon sea salt
  • 4 ounces unsweetened chocolate, chopped
  • 5 large egg whites


  • Preheat oven to 325 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • In a large bowl, whisk together sugar, cocoa and salt.
  • Stir in chopped chocolate.
  • Stir in egg whites until just blended.  Be sure not to overmix.
  • Drop by tablespoon-fulls on parchment-lined baking sheet, leaving room between cookies.
  • Bake for 15 minutes or until the cookie tops are dry and crackled.
Makes about 16 large cookies.

This recipe is adapted from the Bitten Word's Flourless Double-Chocolate Cookies recipe.  

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