Description
These Flourless Dark Chocolate Brownie Cookies offer an indulgent, fudgy treat combining the rich flavors of dark cocoa and chocolate chips. Easy to prepare and gluten-free, these cookies boast a crackly crust with a moist and chewy center, perfect for chocolate lovers seeking a decadent yet simple dessert.
Ingredients
Wet Ingredients
- 6 tablespoons butter
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup dark cocoa powder
- 1/8 teaspoon salt
Add-Ins
- 1/2 cup dark chocolate chips
- 1/2 cup roughly chopped walnuts (optional)
Instructions
- Combine Butter and Sugars: In a microwavable bowl or a pot on the stove, melt together the white sugar, brown sugar, and butter. Heat until the mixture is bubbly, stirring occasionally to prevent burning. Remove from heat and beat well with a hand mixer to incorporate air.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract. Beat with the hand mixer for two minutes; this step helps develop the signature crackly crust on top of the cookies.
- Incorporate Cocoa and Salt: Stir together the cocoa powder and salt, then add this to the batter. Continue to beat for another 30 seconds until fully combined.
- Fold in Chocolate Chips and Nuts: Gently fold the chocolate chips and optional chopped walnuts into the batter. The batter may be thin at this stage.
- Rest Batter and Preheat Oven: Allow the batter to rest while preheating the oven to 350°F (175°C). Lightly grease a cookie sheet. The batter should thicken as it rests, becoming scoopable but still sticky.
- Scoop Onto Cookie Sheet: Using about 2 tablespoons per cookie, scoop the batter onto the prepared cookie sheet. For more uniform shape, use a cookie scooper and stack two scoops per cookie on top of each other.
- Bake the Cookies: Bake for 12 to 15 minutes until the cookies develop a crackly crust and are set around the edges but still soft in the center.
- Garnish and Cool: Remove cookies from the oven and press a few extra chocolate chips on top for an attractive finish. Allow cookies to cool on the sheet before transferring to a wire rack.
Notes
- If you prefer, substitute walnuts with pecans or omit nuts altogether for a nut-free option.
- Ensure not to overbake the cookies to maintain a fudgy, chewy center.
- The batter resting is crucial as it thickens, making it easier to scoop and shape the cookies.
- The recipe is naturally gluten-free since it contains no flour.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to 3 days.
