By Jordan Reilly
If you thought the healthy chocolate brownies were too good to be true then you’re in for a real treat…These cookies are amazing-super intense and fudgy, and the best part is that there’s no butter or flour in these puppies! If there was ever a “healthy” double chocolate cookie, this just may be it!
Flour-less Dark Chocolate Cookies-recipe adapted from the Divine baker
Makes about24 cookies
Each cookie is approx. 72 calories
Ingredients:
- Nonstick vegetable oil spray
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces)
- 3 large egg whites, room temperature
- 2 cups powdered sugar, divided (plus 1/2 cupfor cookie coating)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Set aside.
- Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
- Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream
- Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture
- Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture (dough will become very stiff).
- Add chocolate mixture to cream mixture and blend well.
- Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
- Bake until puffed and tops crack, about 10 minutes. Cool on sheets, then on rack for 10 minutes.
If you liked this flourless cookie recipe, you’ll love these skinny cookies!
Looking for more recipes? Find them here!
193 responses to “Deep Dark Chocolate Cookies-No butter & Flourless”
Where is the rest of the recipe?
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Complete recipe is up now! Sorry about that, it was cut off somehow! Enjoy 🙂
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I MADE THESE LAST NIGHT. OH MY GOODNESS! THEY ARE AWESOME!!! THANKS FOR SHARING. my 12 yr old wasn’t crazy about them but boy my husband and i had to hold ourselve back from woofing all 24 down last night. i must say you HAVE to have a glass of milk handy. love the crisp, chewiness of this cookie.
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Attempted to make flourless chocolate cookies, substituting many ingredients for things I had in my cupboard. Failed deliciously.
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What did you try for ingredients? Have you tried this recipe yet? It’s pretty awesome for flour-less cookies, they are super moist and fudgy-yum!
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What is the calorie count per cookie?
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Each cookie is approx. 72 calories. I just uploaded the information =)
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I made these last night and served them to some of my extended family, everyone loved them. Thanks for the great recipe! I loved chocolate and the fact that they are only 72 calories. And my sister is gluten free so the fact that they are flourless is great also.
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I was trying to give a thumbs up & accidentally hit thumbs down. Sorry.
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Hi. Don’t have an oven. Do you have an alternative microwave recipe.
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Nicky,
I’ve never tried microwaving these. I suppose you could try to zap them in the microwave. I’d start out slow though and be careful. I’m not sure how they’ll turn out in there without the flour?
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I tried the recipe in the microwave and they turned out fine! I just cooked them for 2 minutes per batch.
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Try making them in a waffle iron..
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Just wondering if anyone has tried these with semi-sweet or milk chocolate chips? I don’t think I’ve ever seen bittersweet chocolate chips. They look amazing! Going to try them soon 🙂
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Ghirardeli (sp?) Makes them 🙂
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Just made these with milk chocolate chips and they were delicious! I’m not a huge fan of dark chocolate, so the milk chocolate was more to my liking!
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use regular ol toll house.
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I tried these cookies with Velata premium Belgian DARK chocolate, and they are AWESOME. The Velata Dark chocolate is gluten and dairy free!! <3 it!
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Where do you find Velata chocolate? I’d love to know! Thanks!
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You can order it from me or go to Velata’s website and look for a consultant near you!
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Just wondering, could I substitute potato starch in for the corn starch? My mom is allergic to flour, dairy and corn so this could be a really awesome thing if I can do that!
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Good question! My guess would be yes, but I’m not 100% sure.
Does anyone else know if this would work?
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yes, potato starch can be added one for one with corn starch. i like potato starch better anyways!
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Cornstarch is made from corn kernels and is gluten free. How does this have anything to do with flour?
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Duh…I’m sorry I didn’t read the corn part. I’m so sorry!
I cook gluten-free. Other subs for corn starch are SWEET rice flour, sorgum flour and tapioca flour. I often use one part tapioca flour with two parts gluten-free flour blends.
SWEET RICE FLOUR is available in Asuan stores or some health food stores. Regular white rice flour is okay, too.
Sweet rice flour and brown rice flour mixed half and half make great angel Food cake, too.
King Arthur flour has a nutritious gluten-free baking mix that would also work in this recipe.
Bob’s Red Mill Pizza Crust Mix is great, too.
Krusteaz Gluten-free Pancake mix is good, but has levening.
Some gluten-free blends are nutritionally void. Mostly white rice flour and potato starch. Betty Crocker gluten-free mixes are a good example of empty calories.Reply
Use Arrowroot powder instead!
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Do you have a carb count for these? Diabetics have to look for ALL sugars!
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30 carbs each (27 sugars)
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This recipe was AMAZING! Thanks for sharing it
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I made these today with semi-sweet chocolate chips they seemed to stay quite “doughy” and the bottoms stuck to the pan and the cookies stayed to moist? Not sure if that’s because I used the semi-sweet or not? I did cook the second set longer and they seemed to be better. Either way the are tasty and very chocolatey!
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these are the most amazing cookies i’ve ever baked/had in my life. I never want to make another cookie again.
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These look so yummy! Can’t wait to try!
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Very delicious. The mixture was a but soupy so I had to add more powder cocoa. I also shook the powder sugar on the cookie. There was no way I could roll the dough into the sugar because it was too gooey. The also baked for about 15 minutes. It was amazing!!! Thank you for the recipe
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Not sure what was different between your making it and me, but mine were SUPER thick and doughy before I cooked them… they’re currently in the oven, so fingers crossed!
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Okay I take it back, if I were to bake these cookies again which I will I will bake for 10 minutes as suggested. The next day they were a bit crunchy baked at 15 minutes. So to keep the moisture, bake as suggested. Oh and I also used semi sweet chocolate chip and it worked great.
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Would you consider these to be gluten free?
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Check the labels on your ingredients carefully – especially the chocolate. But if your ingredients are safe, they should be!
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I had the biggest chocolate craving this evening! So I decided it was time to put this recipe to the test. I just finished baking these cookies and boy did they do the trick! But, I found that instead of rolling out 1TB balls I had to roll 1/2TB balls to really have 72 calorie cookies. The greatest thing is I have the whole batch to myself (to eat in moderation, that is *wink wink*)
PS. Oh BTW, I cooked these in the microwave (2 minutes for each batch of 9) and they turned out awesome!
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Great recipe. If you feel like the batter is too runny, put it in the refrigerator!
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I’m confused by the sugar amount. It says to use 2 cups of sugar but in the instructions aren’t 2.5 cups used?
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It says 2 cups PLUS 1/2 cup for coating.
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I just made these after seeing these on Pinterest. For those who said they found the batter too runny make sure you get the egg whites to soft peaks and I found refrigerating the batter for a little bit helped. I had to make a few substitutes since I didn’t have everything in my pantry and don’t want to venture out after the hurricane. Instead of cornstarch I used 2 tbsp of flour and I used up all my powdered sugar and then supplemented with granulated sugar. Oh and I toasted 1/2 cup of coconut and added it to the batter – delicious!! Thanks for this recipe!
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These look really good- before I try them, though, I’m a bit confused by the halving of the powdered sugar. Does the other cup of powdered sugar ever make it into the recipe, or do you just beat in one cup and then use 1/2 cup to roll them in?
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1 cup goes into the egg mix, 1 cup goes into the dry mix, and the 1/2 cup is for coating.
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That would make 2 and a half cups total of powdered sugar in the list of ingredients. Not 1 and a half. I was confused, but this makes sense. Can’t wait to make it!
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I bought unsweetened chocolate instead of bittersweet chocolate. So should I add more sugar to sweeten it? Also, since I am on Weight Watchers I was wondering if anyone has tried substituting Splenda for sugar in this recipe? I am not sure if that would even work. Please let me know because these look divine!!! 🙂
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I just put this recipe into WW, it says 3 pointsplus per cookie. I was just thinking about trying it with half splenda.
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These sounds delish!
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These are the best cookies! I used dark chocolate bars (cut up), dark chocolate cocoa powder and walnuts. Cannot have too much dark chocolate!
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Where did you get your calorie count?! these are 169 calories each, not 72!!!!
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Jenn,
It depends on the cookie size, also I halved the sugar (as noted) so that’s where my count came from.
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Just got done making these. They turned out great, followed the recipe. I’ve made flourless cookies before, and they are sticky! If you keep stirring these or just let them sit a few moments the dough does thicken up quite nicely. The only trouble I had was containing the dry mixture when I was adding it to the egg/sugar mix. My biggest bowl isn’t super big, so I ended up with a fine layer of cocoa/powdered sugar coating all over my kitchen. Got about 2.5 doz. at about 1T size. They are a little doughy in the middle, but they are suppose to be like that!! Hoping my chocolate addicted friend likes them! I used semi-sweet chocolate, worked fine. I might try adding coconut if I make them again.
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Also, I use the Lose It! app to get calorie count. I’m getting each cookies at 112, making 30 with this recipe. It depends on how big each cookie is!
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These turned out amazing! I had to cook for about two minutes longer, because the bottoms were still too sticky and not solid enough to get off the sheet. This recipe would be PERFECT for molten chocolate cake. The only change I would make is add a little bit of flour, and maybe another egg white so it’s more of a batter instead of a dough, but the cookies reminded me of the cake because the centers were gooey! Also, I did half dark chocolate chips, half carob chips.
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Made these over the weekend and they turned out great! I had the same problem with the dough being a little too gooey to roll in the powdered sugar but after ten mins in the fridge, it hardened up enough! Will definitely make again. Way too good to be low calorie!
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Just made these today! It was my first experience beating egg whites, but it all went successfully. My dough was a little more like brownie batter at first, so I refrigerated it for about 5 minutes and it firmed up beautifully. I used semi-sweet morsels as well and it was good. I could see how walnuts or coconut would taste good in them, but the chocolate is just perfect. 🙂 Thank you for this awesome recipe it’s definitely going in my recipe box!
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My god these are sweet -_- but they’re so delicious. Is there anyway I can use 1 cup sugar total instead of 2 cups?
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Yes! I only used one cup and they were great! Just let the batter sit and harden for a bit, it’s thinner with less sugar.
Happy baking!
Jordan
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Tried these this weekend and the chocolate seized when it came into contact with the egg white mixture. Possibly because it had cooled too much. Next time I will make sure the chocolate is still warm enough. I was able to rescue the batter by re-warming the whole thing in the microwave for a few seconds before rolling and baking. They are really delicious! Hope to make for holiday gifts this year. Thank you!
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Urh…just tried making them, but the dough was way to soft, wouldn’t say in a cookie shape. Just put it all in a pan, hopefully something good will come out…i can’t figure out my mistake. It became all soft after having added the dry ingredients
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I used semisweet chips. Easy and delicious!
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Absolutely delicious. Super dark, super chocolatey. Really pretty on a tray of cookies, too. Will definitely make again!
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LOVE these cookies! i have had a flourless cake once years ago and cant find it.. once i found these cookies i freaked! I LOVE them! they are soo moist and delish! like they came out of the oven every bite! :0) Thank You for this recipe!!!
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These are the chocolatiest cookies I’ve ever had. The first time I made them, they were perfect. Each time after that, they flattened while baking. While still yummy, I enjoyed the hermit-like ones better. Anyone have the same experience? Any suggestions as to what I should do so that they maintain their hermit-like shape?
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This recipe definitely does NOT turn out like the photo. I followed the recipe exactly and my cookies came out flat like regular chocolate chip cookies. Kinda lame. Does anyone know how to fix this?
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Instead of using powdered sugar, can I use Stevia?
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This are soooo yummy. For those having trouble with the recipe, do note that the base for these cookies is the meringue which can be very difficult to make if you’ve never tried before. The littlest things such as humidity and plastic mixing bowls could easily ruin them. Make sure to also pay attention to the details in the recipe, like making sure the egg whites are room temp, and also to allow them to cool on the sheet before transferring to a cooling rack (this allows a cookie to continue cooking on the inside without cooking it too much on the outside and drying it out).
Thank you for the recipe! It has curbed my chocolatey craving while i’m too sick to go out to the store 🙂
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Delicious! Thanks. The batter was really sticky when I tried to roll the dough. I put sugar on my hands and it was better. Did I do anything wrong or is it meant to be a mess? (A delicious mess)
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Hi. I’ve been trying to do this cookies over and over again and so far I had no luck. I tried several times, looking up on internet for things I might be doing wrong but nothing seems to help. I always make sure the eggs are room temperature, and I put the bowl in the freezer for couple minutes before I start using it. I make sure the melted chocolate is lukewarm. I measure all ingredients perfectly. My dough always turns too soft so I put in the refrigerator until is hard enough to roll in the balls. But every time I bake them they “melt” and turn out like flat cookies. Some times is even very dry. Can someone help me?
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Did you whip your egg whites into “soft peaks”? You have to make sure you whip them until they turn into a thick white cream. It’s easy with a mixer, but I did mine by hand.
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Hi. Thanks for your reply, and yes I do make sure the egg whites are whipped until they have a marshmallow-ish consistency.
Even if my batter is runny I usually put in the freezer/refrigerator for some time before rolling, and most of the time I’m able to roll them. The problem really is when I’m baking.
I usually bake them in a baking non-stick pan, most of the time I spray with non-stick baking spray. Maybe I should try parchment paper..?!Reply
I use parchment paper, it works great! I haven’t had problems with sticking
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Tried again tonight. Did everything how supposed to do. Was looking pretty good until right before I add the melted chocolate and the chocolate chips. Before I add them the batter was harder and looking the way it supposed, right after I add the melted chocolate and the chocolate chips the batter lost its consistency, I had to put in the freezer for 10-15 minutes so I could roll. I did roll and put in parchment paper. NO LUCK! Baked for 8 minutes, the top was cracked but the cookie was completely flat.
Won’t try again. I’m so sad because I love them… =(
Did you ever change the temperature of the oven to see if that was the issue? Some people microwaved them, did you try that?
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These cookies are DEELICIOUS !! I have been looking for a recipe similar to this and this flourless cookie is close!! I added pecans and would add vanilla next time just because I like a vanilla flavor with chocolate. I prefer a milk chocolate flavor and would use milk chocolate chips next time – depends on preference – if folks like dark chocolate these are to die for !! I cooked for 15 min in my oven – need to make sure the top of cookie is cracked and the bottom of cookie is not gooey. This great recipe is a KEEPER !!
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Im trying to make these but to me and the people with me these directions are terribly confusing… im really lost on how all of you are making them so easy? Some more detailed instructions would be nice.
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I constantly emailed this web site post page to all my associates, as
if like to read it next my links will too.Reply
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I just made these and they are absolutely amazing!! I followed the recipe exactly and they came out perfect – just like the picture. Awesome gooey chocolatey cookie recipe!
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I used non-stick cookie sheets, and never use spray on these – but it seems like every time I try to make these types of cookies, they stick t the pan, no matter what I do… any suggestions? They still taste delicious, they are just all crumbles…
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I made these last night and they were delicious! My boyfriend loved them too. I see some people had trouble and said their batter came out really runny. Mine was really thick and easy to roll into balls. I think the key is to make sure you whip your egg whites enough so they become white and thick. I do not have a mixer so I did it by hand with a glass bowl and metal whisk, my arm was soar afterwards but it was worth it. Also, I baked mine on parchment paper for 10 minutes and had no problem with them sticking. Just make sure you let them cool for a while because they are very gooey on the inside.
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Great tips! I agree whipping the white is key..
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When i tried to do these, they just flatten out and looked like chocolate chip cookies. What did I do wrong? 🙁
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My little brother is allergic to eggs is there a replacement for the egg whites?
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Is it required to use egg whites or can you use the whole egg? I’m not watching my weight, and I’m too lazy to separate them. But, if its nessessary, I will! Please let me know!
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you cannot use egg yolks. you have to whip the whites into a meringue.
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What’s up to every one, the contents existing at this site are actually awesome for people knowledge, well, keep up the good work fellows.
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These are delicious! Very very rich and chocolatey. Fairly easy to make but toward the end the dough became crumbly and hard to roll into balls to put on tray.
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I made these over the weekend, boy were they awesome!! I used Enjoy Life diary, soy, nut, and gluten free chips and they were fantastic! Probably my favorite cookies ever! Being allergic to wheat and diary make it hard to find really awesome baked goods, so thank you for the recipe!!
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Love these!! They are delicious. I rolled them in sugar and coconut…..mmmmmm!!!!
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Just made these and they are delish! My first time making cookies (besides the premade ones that you just throw in the oven) and they were quick and easy!
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Hi I was wondering how long these keep ? Presuming you can resist the tempatation
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Has anyone ever replaced the eggs with ground flax seed as a sub? I don’t eat eggs and use ground flax seed in all my baking, just wondering if it would work with this recipe too.
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Can they be beaten like eggs?
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Hi! I’m at work browsing your blog from my new iphone 4! Just wanted to say I love reading your blog and look forward to all your posts! Keep up the superb work!
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Thanks Mittie, glad you are enjoying browsing around =)
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Where are you getting the calorie count? my calculations are coming out at closer to 100 calories per
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These are great! I got a little worried that the batter would be too runny after I added the dry ingredients to the egg whites. Once I added the melted chocolate, however, it started to thicken up the longer it sat. They are ooey, gooey, yummy. I burnt my tongue on one because I couldn’t wait to try them! Totally worth it. I used my small cookie scoop from PC and got 32 cookies from the batch. I will definitely make these again!
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Yay! Happy to hear you enjoyed them. They are definitely a different consistancy than regular cookies so you have to keep an open mind =)
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Hi im from australia, just wondering what powdered sugar is? Thanks
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Same as icing sugar
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This tasted yummy, but mine didn’t look at all like the photo. Spread out and flat as a pancake! A yummy pancake though. Rechecked, didn’t leave our any ingredients and got measurements right. Any ideas. Will definitely try again, just would wanted some advice first. Thanks.
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I’m very confused. Where do you mix the melted chips into the rest of the dough? You only mention mixing the rest of the chips into the melted part. Then do you add it to the dough?
Also, you say you halved the sugar, but you have 1 c in the meringue and 1 c in the dry ingredients. If you actually half it and only use 1 cup, would you recommend adding it to the meringue or the dry ingredients?
Thank you!
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I’m wondering the same thing. I know that I made these a little over a year ago, and they turned out amazing and perfect. However, I don’t remember exactly what I did!
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After many a Pinterest fail on other recipes (not from your site!) I decided only to make a third of a batch and how I wish I hadn’t! These are the BEST cookies ever, crispy on the outside, chewy and fudgy on the inside and sooo chocolate-y! I actually can’t believe how good they are! I was lazy and didn’t roll them into balls, just spooned out blobs, although the dough was thick enough to roll. I’m off to make some more, this time with milk chocolate instead of dark. Thanks!
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So glad you enjoyed them! They’re an amazing little treat =)
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Can Splenda be substituted for the sugar?
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Hi Vanessa, you can cetainly give it a shot! Try using this substitution chart https://www.picklee.com/2012/08/01/recipe-substitutions/, just follow the “sugar for Stevia” instructions =)
Best of luck!
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Did it work Vanessa? I’m very curious to try this
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These were AMAZING! I made them for my husband’s birthday since he loves flourless chocolate cake, they were a huge hit! Thanks!! Elisa
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Can you use regular sugar instead of powdered sugar? I’m out 🙁
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I’m trying this with tapioca starch instead of cornstarch. I am sensitive to corn since GMO’ing has begun with corn as of late. Thanks for sharing the recipe!
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These were SO tasty! Just got them out of the oven. My first batch turned out perfect, and my second turned into pancakes….still delish though. I am not much of a baker so I was nervous they wouldn’t turn out at all (especially because I had no idea what whipping the eggs into “soft peaks” meant) but al in all a pretty easy recipe to follow. Will make again! Thanks for the recipe!
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Do you think you could make these, using also the egg yolk? Or will it be too much?
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With the egg yoke in it, the margarine will not turn out, and if you add them to the dough after your dry ingredients I would think your dough wouldn’t be stiff. I wouldn’t try doing it…
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I use two egg whites and 1 egg yolk – I just add the yolk as i’m adding in the cocoa power mixture. Turns out great! Different but Great! Instead of it being gooey on the inside they turn out crunchy with air pockets on the inside. Everyone who has tried my version loves them!
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Great tip! Thanks so much!
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I made these and they are my new favorite cookie! Check out my post on my blog:
http://sophiasbaking.blogspot.com/2013/06/flourless-chocolate-fudge-cookies.html
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I made these today and the dough was very crumbly. Is that normal or did I do something wrong? I was able to make it into balls but they never flattened out any during baking.
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Made these tonight, I love them! So chocolatey and delicous!
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My dough didnt stiffen and I dont know why 🙁 they still taste good though!
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What do I do with the melted chocolate chips? I don’t see the directions in the recipe. Thanks!
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So the instructions should be revised. I’m a little confused. Do you add the melted chocolate to the meringue or vice versa. It’s jus says make the merigune mix and then it’s like you magically jus let it sit. So could I get a little clarification please ?
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Instructions have been revised, should be clearer now =) Let me know if you have any questions!
Happy baking!
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i made these using callebaut semi-sweet and halved the sugar and they are so very good. i intended to make only half a batch but got carried away and so i wonder are these ok to freeze?
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Hiya! I just wish to give a huge thumbs up for the great information you
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me too, i came out with 151 using bittersweet chocolate and 172 with milk chocolate
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I calculated 115 calories per cookie using MyFitnessPal’s Recipe maker.
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Saved as a favorite, I like your web site.
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These look like the chocolate crumbles that we used to make as a kid. How do you think they’d work with agave instead of the powdered sugar?
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These are delightful, light fluffy, fudgy in the middle. All I had was mint and semi sweet chips. Delicious, reminds me of a chocolate treat I had in the west coast of France. Thanks for the recipe.
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These are one of the most delicious cookies I have ever had. No flour and no butter. They are amazing.
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OMG I have to try these. It looks a lot like a cookie my mom used to make. I will add mint to mine!
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Awesome cookie thanks for sharing, ? Why do they get hard after a few days? Any suggestions on how to store them, do you know if they can be frozen?
ThanksReply
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I was a little skeptical to try these as I have had some Pinterest fails but this recipe turned out, turned out well, and they are very yummy!! While they aren’t totally “healthy” I think they are probably better for you than regular chocolate cookies, and these taste like you’re being very, very bad!
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These were good, and came out just as pictured, but way too sweet. I used a mix of bittersweet chips and unsweetened chocolate, and all of the sugar. Next time I will definitely reduce the sugar!!
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Oh man, I just made these and they are heavenly. I may have cooked them a fraction too long as I was waiting for them to crack and they didn’t but oh so good still!
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I am definitely going to try these. I have 2 family members who can’t eat glutton.
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This is an awesome recipe, thank you so much for posting it! I’ve tried it before and loved it, and I’m planning to make it again for a party tomorrow. Do you think I can make the dough in advance and keep it in the fridge until I’m ready to bake it? Have you tried that before? Thanks!
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Glad you enjoyed! I haven’t tried that, but I’d say they would be better off if left in an airtight container at room temp.
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Just wondering the best way to store the baked cookies. I’m nervous that putting the in the fridge would cause them to lose their gooey goodness, but not sure if they would hold up in a warm kitchen for a couple days.
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Can I sub agave for the sugar? If so, how much?
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My daughter and I just made these for my husband. He has Celiac disease and doesn’t get many baked treats. I was nervous about how they would turn out, but they are perfect. Absolutely delicious! I hope that we don’t eat them all before he gets home! Thank you for this recipe – it is definitely going to become a regular in our house.
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OMG! These are amazing! Yes a tad time consuming, but so worth it. Mine did spread a bit, but I’m going to try refrigerating the balls to firm them up a bit more before baking. My kids scarfed the first batch. 🙂
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i didn’t have powered sugar, could I use regular sugar as a replacement
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how long do these stay fresh? thx.
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If you add milk to the mix. Would it be gross and hold the same shape
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The calorie count is off on these. It doesn’t matter how big the cookie is, if you get 24 cookies out of the batch it comes to 151 calories a cookie. If you want to say it’s 72 a cookie, you need to adjust the servings to 48.
Nutrition Facts
Servings 24.0
Amount Per Serving
calories 151
% Daily Value *
Total Fat 7 g11 %
Saturated Fat 4 g22 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 32 mg1 %
Potassium 34 mg1 %
Total Carbohydrate 23 g8 %
Dietary Fiber 2 g7 %
Sugars 19 g
Protein 2 g4 %Reply
Por favor ,pose passar a receita em vidio,eu não entendo,obrigada!
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Usually don’t take the time to comment, but these cookies are the BOMB!! Made them today, decadent chocolate, rich and gooey! They may not be the simplest to make, but boy are they worth it.
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Omg I just made these with the mint/chocolate morsels mix, and added Andes chips in place of the regular at the end. They are to die for!!!! I’m giving them as Christmas gifts – thank you so much! I’ve made this recipe many times, and have never had a failure!
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These look so so good! Ok so I have these in the oven as I type. I realized I added 1 cup of melted chips…so then I just added about a half of cup of chips to the batter before I rolled them…nervous about the out come!
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Just out out of the oven….Super chocolaty fudgy goodness….hella good!
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Awesome! -D
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Any substitute for eggs?? Please reply as soon as possible. Want to try
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Try Aquafaba and see if that works as an egg replacement for this recipe.
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These cookies are absolutely amazing! My whole family loved them and I’m making them again.
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It amazes me that gluten free folks shun grains but never give sugar a second thought. Sugar is a thousand times worse for you than any grain can be, except for those with allergies to grains. Cancer loves sugar and sugar can cause cancer.
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I have tried this recipe at least 5 times now and am making it again for a Christmas cookie exchange. This is so easy to make and it has turned out for me perfect every time. Thank you!
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Way too much sugar, but otherwise very good cookies (though passing them off as “healthy” is a bit of a stretch. I cut out a third of the included sugar and didn’t roll them in sugar; I also used 85% chocolate to melt rather than chips; had a nice (for my tastes) bittersweet balance. I also added some vanilla. The cookies were pretty oven stable- the balls really needed to be flattened a bit.
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5 pickles, for sure! I made these, but didn’t realise how little cornflour I had left. So I scratched my head and decided to add finely ground almonds (about 70g), and they worked beautifully. Very moreish, crispy crackled crusts, and chewy moist crumb inside. I’ve been told I’d make a mint if I sold them. Thanks for sharing.
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What a wonderful substitution idea! Glad you’re enjoying them!
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These look amazing! Do you think I could add mint extract to these? How much would you suggest?
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Made these for my husbands cookie exchange at work, had some concerned people that they were gluten free (but if I’m making cookies and going to have extra, I wanted to make sure my daughter who has an allergy could eat them!). They ended up being the FAVORITE cookies of the exchange! Thanks for the awesome recipe!
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Wow Megan! I’m so happy they were such a success. This Dark Chocolate recipe is definitely one of our favorite sweets we’ve posted on Picklee.
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