Flourless Chewy Double Chocolate Cookies

So here’s the deal. I like chocolate. Actually, I like sugar anything sweet. There, I admitted it. Anyone else have this problem?

This recipe came about after a trip to Starbucks. We thought when we bought this acreage out in country that we would be further from conveniences. Wrong.

We do live out in the country but we live about five minutes from a Starbucks that is in a grocery store. Crazy, huh?

On a recent Monday I was on my way to run errands which included my weekly grocery trip. This meant at least two hours of being out. I’m a homebody. I felt the need to reward myself and stopped at Starbucks for a frappuccino. While placing my order I casually looked over in the section where they keep baked goodies. I happened to be looking for anything that donned the description "flourless" and spotted a flourless chewy chocolate cookie. Flourless = gluten free. Score! It was delicious.

Several days had passed and I thought about that cookie almost every day. I ran into the same grocery store and almost bought a bag of gluten free chocolate chip cookies after making myself say “no” to paying $2 for one cookie. Then I thought, “Surely it’s easy to make my own.” While I stood there I pulled out my phone and looked up a few recipes. Yes, it was easy.

I love to find "easy". And I love even more to share “easy.” Plus, this recipe has ingredients that most of us keep on hand so that we can make them any time!

So today we’re looking at this deliciousness:

Flourless Chewy Double Chocolate Cookies
(a Starbucks copycat recipe)
printable recipe here

3 cups powdered sugar
2/3 cup unsweetened cocoa powder (Dutch-process if you have it!)
¼ teaspoon salt
3 large egg whites, at room temperature
1 tablespoon pure vanilla extract
1 ½ cup bittersweet or semisweet chocolate chips

Get out your eggs and separate them in a bowl to get them to start coming to room temperature.

Preheat your oven to 350 degrees. Line two rimmed baking sheets with parchment paper
or use silicone mats (here's some like I used). If you use parchment, a light spray of olive oil helps to keep them from sticking.

In a large bowl mix together the powdered sugar, cocoa powder, and salt.

Mix in egg whites and vanilla extract just until the batter is moistened. You want that thick, fudgy consistency like brownie batter has. If it seems too thick then you can add in another egg white.

Gently stir in chocolate chips.

Scoop about two teaspoons of batter onto the sheet and make sure they are about two inches apart. My home economics student got them a bit close.

If they do get too close and bake into each other and form one large cookie they will taste just as good! (Don't ask how we know this.)

Bake for about 14 minutes until the cookies are set and you see a crackly topping (much like you see on brownies sometimes). They puff up and then deflate as they cool. Let them cool about 30 minutes or to room temperature. They release from the parchment better when they have cooled. 

This recipe should make about two dozen. Ours weren't too uniform this go-round and we made about 20.

These are so good. Plus they're a one mixing bowl recipe if you can separate your egg whites without problems. If you have a chocolate lover in your house then this may become a favorite recipe.

Try them out on your family and see what they think. Then tell them they are "gluten free" and see if that freaks them out. Usually, people who are not gluten free think food that is must taste bad. ;) Kristy and I hope to disprove that myth in the future.