Flourless Cocoa Cookies
Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless Baker" by Erin Jeanne McDowell. A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor. Be sure to use bittersweet rather than semisweet chocolate, or they could end up cloying rather than balanced.
- Serves: 2 persons
- 3cups/340 grams confectioners’ sugar
- 1 ½cup/106 grams unsweetened cocoa powder
- ½teaspoon ground cinnamon (optional)
- ¼teaspoon fine sea salt
- 1 ½teaspoons vanilla extract
- 1cup/140 grams bittersweet chocolate chunks
- Flaky sea salt, for sprinkling
Step 1Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
Step 2In a large bowl, whisk the eggs until well blended.
Step 3In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
Step 4Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
Step 5Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.