Why You Must Make These

• They deliver a rich, dense, and chewy experience!
• Packed with both cocoa powder and chocolate chips for an ultra chocolaty treat!
• These cookies are naturally gluten-free, making them ideal for those on a gluten-free diet.

When you think of chocolate meringue cookies, you might envision a pale, crisp texture lacking in chocolate intensity. However, these chocolate meringue cookies, often dubbed flourless chocolate cookies, completely flip that perception! After seeing them on various blogs, I knew I had to whip up a batch immediately.

Unlike typical meringues, these cookies are dark, dense, and chewy. They were a hit at both my family gatherings and my book club’s summer dinner. My chocolate-loving family couldn’t get enough, and one of my book club friends couldn’t resist baking them right after receiving the recipe. That’s the mark of a truly extraordinary cookie!

What Readers Are Saying

From Lisa via Pinterest: These are so easy to make and SOOOOO DELICIOUS! I will definitely be baking these cookies again and again!

From Diana in the comments: So good! My gluten-free son raves about them. He asked me to bake another batch. I wish I had thought to teach him how to make them. My 60+-year-old arms get tired a lot faster than they used to, lol.

Ingredient Notes

1. Kitchen Staples – Essential ingredients include real vanilla extract and table salt.
2. Cocoa Powder – Make sure to use unsweetened cocoa powder instead of cocoa mix.
3. Egg Whites – For best results, use cold eggs, as the yolk is less likely to break. It’s also helpful to crack eggs on a flat surface to minimize any mess.
4. Powdered Sugar – Be sure to sift this to ensure it’s free from lumps for a smooth dough.

How to Make Flourless Chocolate Cookies

1. Preheat your oven to 350ºF (175ºC) and prepare baking sheets by lining them with parchment paper.
2. In a mixing bowl, combine all the ingredients except for the chocolate chips.
3. Stir the mixture together until it’s well combined, taking care not to overwork the dough.
4. Add the chocolate chips and mix until incorporated.
5. Using a tablespoon, drop mounds of dough onto the prepared baking sheets. It’s okay to reshape them slightly if you like.
6. Bake until the cookies have slightly cracked tops and appear glossy, generally for about 15 minutes.
7. Let your cookies cool briefly on the baking sheet before transferring them to a cooling rack. Be careful, as they are fragile and can stick if left too long.

Expert Tips

• A little tip: the egg whites in this recipe are mixed in with the dry ingredients without any beating. This results in a cookie that is both rich and deeply chocolaty. Just be cautious not to overmix; doing so can diminish the glossy finish!
• Pro Tip: For best results, avoid overworking the dough as it can lead to less shiny cookies. Mix until the ingredients just come together.
• If aesthetics matter to you, consider reshaping the mounds of dough immediately when they come out of the oven; a spatula works wonders here!
• It’s essential to give your cookies enough room to spread out on the baking sheet. Don’t overcrowd them!
• Pro Tip: Always line your baking sheets with parchment paper. If it’s not already non-stick, consider giving it a light spray with non-stick cooking spray.

Recipes Made with Egg Whites

Utilizing leftover egg whites can be a game changer in the kitchen. Whether you’re making crème brûlée or a rich ice cream, these cookies come in handy for using those extra whites. You could also explore tempting meringue cookies or a delicious chocolate raspberry pavlova!