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.
- Total:
- Serves: 2 persons
Ingredients
- 3eggs
- 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
Instructions
Step 1
Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.Step 2
In a large bowl, whisk the eggs until well blended.Step 3
In 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 4
Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.Step 5
Bake, 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.