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Delicious Flourless Dark Chocolate Brownie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 8 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Delicious Flourless Dark Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the convenience and crisp edges of cookies. Made without flour, they rely on cocoa powder, butter, and eggs to create a dense, chewy treat with a crackly top, studded with dark chocolate chips and optional walnuts for added texture and flavor. Perfect for chocolate lovers seeking an indulgent, gluten-free dessert in under 30 minutes.

Ingredients

Wet Ingredients

  • 6 tablespoons butter
  • 2 large eggs
  • 1 teaspoon vanilla extract

Sugars

  • 1/2 cup white sugar
  • 1/2 cup brown sugar

Dry Ingredients

  • 1 cup cocoa powder (preferably dark cocoa)
  • 1/8 teaspoon salt

Add-ins

  • 1/2 cup dark chocolate chips
  • 1/2 cup roughly chopped walnuts (optional)

Instructions

  1. Combine Sugars and Butter: In a microwavable bowl or stove-top pot, melt the 6 tablespoons of butter with 1/2 cup white sugar and 1/2 cup brown sugar, heating until bubbly while stirring occasionally. Remove from heat and beat well with a hand mixer to create a creamy base.
  2. Add Eggs and Vanilla: Add 2 large eggs and 1 teaspoon of vanilla extract to the mixture. Beat with a hand mixer for two full minutes. This step is important to develop the cookie’s crackly top texture by aerating the batter.
  3. Mix Cocoa and Salt: Stir together 1 cup cocoa powder and 1/8 teaspoon salt in a separate bowl. Add this dry mixture to the wet ingredients and beat for an additional 30 seconds until fully incorporated.
  4. Fold in Chips and Nuts: Gently fold 1/2 cup dark chocolate chips and optionally 1/2 cup chopped walnuts into the batter. The batter will be thin initially; allow it to rest as you preheat the oven to 350°F and lightly grease a cookie sheet. The resting time helps thicken the batter to a scoopable consistency.
  5. Scoop Cookies: Once the batter is thick and sticky, scoop approximately 2 tablespoons per cookie onto the prepared cookie sheet. Using a cookie scooper to stack two scoops per cookie will yield nicely sized cookies.
  6. Bake: Bake in the preheated oven for 12-15 minutes. When done, optionally press a few extra chocolate chips on top of the warm cookies for an appealing finish. Allow to cool before serving.

Notes

  • For a crackly top, ensure to beat the eggs and vanilla for the full 2 minutes as specified.
  • The batter will be thin at first but will thicken during resting; do not skip this step for easier scooping.
  • Walnuts are optional but add a pleasant crunch and flavor contrast.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze to extend freshness.
  • This recipe is naturally gluten-free due to the absence of flour, making it suitable for gluten-sensitive diets.

Find it online: https://evelynscooking.com/delicious-flourless-dark-chocolate-brownie-cookies-recipe/