Dessert Flourless Chocolate Cookies (University Foodie)

Published on March 3rd, 2013 | by Rachel Budke


Flourless Chocolate Cookies

These little cookies are delicious and rich! They are gooey inside with a crispy outside – and taste pretty similar to a flourless chocolate cake, hence why I chose to change their name to “Flourless Chocolate Cookies”.  The original recipe calls them “Deep Dark Chocolate Cookies”. To make them, my sister and I made a little visit to the kitchen in the dorm next door – something we should do much more frequently. For this recipe, I would recommend using a mixer to beat the egg whites.  However, if you don’t have access to one (or are looking for a good arm workout) you can beat them using a whisk.  I couldn’t quite get the egg white’s to the soft peak stage, but they turned out fine regardless.  If you decide to use a whisk, just be sure the egg whites are white, fluffy, and stay on the end of the whisk when you lift it up out of the bowl.

This is the next-door kitchen that I should take advantage of more often!

Makes about 1 1/2 dozen cookies
Recipe adapted from: Divine Baking


  • 1 1/2 cups bittersweet chocolate chips, divided
  • 3 large egg whites
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt


  1. Preheat oven to 350°F.
  2. Line 2 baking sheets with parchment paper.
  3. Using an electric mixer or whisk, beat the egg whites in a large bowl until they reach the soft peak stage.  Gradually beat in 1/2 cup of powdered sugar.
  4. Melt 1 cup of chocolate chips in a microwave-safe bowl for about 2 minutes, stirring twice.  Cool slightly.
  5. In a separate bowl, stir together 1 cup of powdered sugar, cocoa, cornstarch and salt.
  6. Beat the cocoa mixture into the egg whites.
  7. Stir in the lukewarm melted chocolate and 1/2 cup chocolate chips.
  8. Place 1/2 cup of powdered sugar into a bowl.
  9. Roll 1 rounded tablespoon of dough into a ball.  Roll in the powdered sugar, until it is covered with a fairly thick coating.
  10. Place cookies on prepared cookie sheets, 2 inches apart.
  11. Bake for 10 minutes, and once they are cool enough to handle without falling apart, transfer them to a wire rack to cool.

The cookies getting ready to go into the oven!


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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

2 Responses to Flourless Chocolate Cookies

  1. Jake Asnicar says:

    I just made these and they’re SO good! Obsessed

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