Flourless Triple Chocolate Cookies
These Flourless Triple Chocolate Cookies feature a crisp exterior and fudgy, chewy center. They're quick and easy to make, no mixer needed!
Servings: 18
Calories: 100kcal
Equipment
- Parchment paper or silicone baking mats
Ingredients
- 1 1/2 cups powdered sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (see note)
- 1/2 cup white or milk chocolate chips (see note)
Instructions
- 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 1/2 cups powdered sugar, 1/3 cup cocoa powder, and 1/2 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 1/2 cup semi-sweet chocolate chips and the 1/2 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.
Notes
You can use any combination of chocolate chips you want, using a total of 1 cup of chocolate chips. I like using half dark and half milk chocolate chips the best. You could even use Andes bits for a mint chocolate flavor, or Skor (or Heath) bits for a little toffee.
Make sure to use dairy-free chocolate if you need these cookies to be dairy-free.
Nutrition
Serving: 1Cookie | Calories: 100kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 40mg | Fiber: 1g | Sugar: 15g
