These Flourless Triple Chocolate Cookies feature a crisp exterior and fudgy, chewy center. They're quick and easy to make, no mixer needed!
Out of all the cookies I've ever made (which is a lot in case anyone is keeping track), I think these Flourless Triple Chocolate Cookies are the easiest. Usually when I make cookies, I dirty at least 2 bowls, wait for the butter to soften, use a stand mixer, wait for the cookie dough to chill, and then finally (whew!) bake the cookies.
These cookies are much quicker and easier and can be in your mouth in under half an hour, tops. Plus, with these cookies, the ingredient list is short. It's really all about the chocolate.
I first made a version of these cookies when I was trialing a gluten-free diet, and I loved them so much that I've kept making them. The process to make them is super simple. A little stirring is all that's needed.
The texture of these cookies is a bit unusual - they're chewy and fudgy on the inside, but crisp on the outside, almost like a meringue. Make sure to avoid overcooking them - in that case, they will be crunchy all the way through, which is not nearly as enjoyable.
You can add whatever chocolate you want to these cookies. I use chocolate chips for convenience's sake, but you could coarsely chop your favorite chocolate instead (Trader Joe's Pound Plus Bars would be good for that).
My favorite chocolate combo is half semi-sweet and half milk chocolate, but when I made them for these photos, I used half semi-sweet and half white chocolate (my kids' favorite). Though I've never tried, I think using Skor (Heath) or Andes pieces would work well too.
How to make Flourless Triple Chocolate Cookies:
As I've already mentioned, making these cookies could not be easier. You only need one bowl, and no waiting around for ingredients to soften, or for the dough to chill.
Simply stir together the ingredients in one bowl, and scoop them onto your prepared baking sheets. Note that I prefer to use parchment paper when making cookies, but you can absolutely use silicone baking mats instead.
After your cookies bake (which only takes 10 minutes), I recommend letting them cool on the baking sheet for about 10 more minutes. This gives them a chance to set up a bit, so they don't fall apart when you try to move them.
Now, after a mere 30 minutes after you decided to make cookies, you can be eating a rich, fudgy cookie that is filled with melty chocolate.
Store any leftover cookies in an airtight container or zipper bag at room temperature or in the freezer, after allowing them to cool fully.
Flourless Triple Chocolate Cookies Ingredients:
- Powdered sugar
- Cocoa powder: either natural or Dutch-processed cocoa powder will work for this recipe
- kosher salt
- Large egg
- Vanilla extract
- Semi-sweet chocolate chips: use dairy-free chocolate to make these cookies dairy-free
- White or milk chocolate chips: use dairy-free chocolate to make these cookies dairy-free
The chocolate you use in this recipe can be exchanged for other types of chocolate. Only like dark chocolate? Use all semi-sweet chocolate chips, or cut up your favorite dark chocolate bar and use it instead.
Want your cookies to be a little minty? Try adding Andes bits or mint chips.
Want a little toffee? Try using Skor (or Heath) bits instead of part (or all) of the chocolate.
You could also use candy-coated chocolates like M&M's to add a little color.
Want more Chocolate Cookie recipes?
Flourless Triple Chocolate Cookies Nutrition Notes:
The above nutrition info uses ½ cup bittersweet chocolate chips and ½ cup milk chocolate chips.
This recipe is gluten-free as written. To make these cookies dairy-free, make sure that the chocolate you are adding to the cookies is dairy-free.
Flourless Triple Chocolate Cookies
- Heat oven to 375°F and prepare two baking sheets (or cook in two batches) with parchment paper or a silicone baking mat.
- Whisk together 1 ½ cups powdered sugar, ⅓ cup cocoa powder, and ½ teaspoon kosher salt in a medium bowl until combined. In a small bowl, whisk together 1 large egg and 1 teaspoon vanilla extract until uniform.
- Stir the egg mixture into the powdered sugar mixture. It will become a thick batter that resembles a thick chocolate frosting. Stir in the ½ cup semi-sweet chocolate chips and the ½ cup white or milk chocolate chips (or whatever chocolate you choose) until incorporated.
- Using two spoons, scoop the batter into 1 Tablespoon balls onto the prepared baking sheet at least 2 inches apart. Bake for 8-10 minutes, until the tops appear glossy and cracked. Do not over bake.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before eating or storing. Store in an airtight container at room temperature for up to 3 days if needed.