These flourless chocolate cookies are a decadent treat that’s rich, fudgy, and irresistibly chewy. Made without flour, they’re naturally gluten-free yet packed with intense cocoa flavor and a hint of sweetness. Each bite delivers a perfect balance of crisp edges and a soft, melt-in-your-mouth center, making them a dream for chocolate lovers. Ready in just 34 minutes, they’re a quick and impressive dessert for any occasion.
With only a handful of ingredients, these cookies are surprisingly simple to whip up but feel indulgent and luxurious. The deep chocolate aroma fills your kitchen as they bake, promising a treat that’s both satisfying and guilt-free. At just 130 calories per cookie, they’re a delightful way to enjoy dessert without overdoing it. Perfect for sharing or savoring solo, these cookies are sure to become a new favorite.
Ingredients for Flourless Chocolate Cookies
- 6 oz (170 g) 60% cacao chocolate bars, chopped (use semi-sweet if preferred)
- ½ cup (113 g) unsalted butter, cut into pieces (room temperature works best)
- 2 large eggs, room temperature preferred
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (25 g) natural cocoa powder (unsweetened)
- 3 Tablespoons cornstarch
- ¼ teaspoon baking powder
- ½ cup (85 g) mini chocolate chips (dark or milk chocolate work too)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a microwave-safe bowl, combine the chopped chocolate and butter pieces. Microwave in 25-second increments, stirring between each, until fully melted and smooth. Set aside to cool slightly.
- In a separate bowl, combine the eggs, granulated sugar, brown sugar, vanilla extract, and salt. Use an electric mixer to beat on high speed until thickened, increased in volume, and lightened in color (about 2 minutes).
- Gently fold the melted chocolate mixture into the egg mixture using a spatula until fully combined.
- Sift the cocoa powder, cornstarch, and baking powder over the chocolate mixture. Stir gently with a spatula until about 50% combined.
- Add the mini chocolate chips and continue stirring until all ingredients are fully incorporated.
- Use a measuring spoon to scoop level 1 ½ Tablespoons of dough onto the prepared baking sheet, spacing cookies at least 2 inches apart. The dough will thicken as it sits, which is normal.
- Bake for 9-10 minutes. The cookies will be soft but will firm up as they cool. Allow them to cool completely on the baking sheet before serving.
Perfect Pairings: Serving Suggestions
These flourless chocolate cookies are rich and decadent on their own, but they pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. For a coffee lover’s twist, serve them alongside a freshly brewed espresso or cappuccino. They also make a delightful addition to a dessert platter with fresh berries or whipped cream for a touch of contrast.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To enjoy them warm, pop a frozen cookie in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap the mini chocolate chips for chopped nuts like almonds or pecans for added crunch. For a hint of spice, add ½ teaspoon of cinnamon or a pinch of cayenne pepper to the batter. If you’re a fan of citrus, try adding 1 teaspoon of orange zest for a bright, zesty twist.
Time-Saving Tricks for Busy Bakers
To streamline the process, chop the chocolate and butter ahead of time and store them in the fridge until ready to use. If you’re short on time, skip the electric mixer and whisk the eggs and sugars by hand—just be sure to whisk vigorously until the mixture is light and frothy. Pre-scoop the dough onto a baking sheet and freeze for quick baking later!
Essential Equipment for Success
For this recipe, a microwave-safe bowl is key for melting the chocolate and butter smoothly. A sturdy spatula will help you fold the ingredients gently without overmixing. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking for easy cleanup. If you don’t have an electric mixer, a hand whisk works just fine!
Flourless Chocolate Cookies
Ingredients
- 6 oz 60% cacao chocolate bars chopped
- ½ cup unsalted butter cut into pieces
- 2 large eggs room temperature preferred
- ½ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup natural cocoa powder
- 3 Tablespoons cornstarch
- ¼ teaspoon baking powder
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Combine chopped chocolate and butter pieces in a medium-sized microwave safe bowl. Heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.
- In a separate bowl, combine eggs, sugars, vanilla extract and salt. Use an electric mixer to stir together, gradually increasing mixer speed to high and beating until thickened, increased in volume and batter is lightened in color and opaque (about 2 minutes on high speed).
- Gently (using a spatula) fold chocolate mixture into the egg mixture until combined.
- Sift cocoa powder, cornstarch and baking powder over the chocolate/egg mixture. Use a spatula to gently stir ingredients together until about 50% combined.
- Once approximately 50% combined, add mini chocolate chips and continue to gently stir until ingredients are completely combined.
- Scoop dough by level 1 ½ Tablespoons onto prepared baking sheet, spacing cookies at least 2” apart. Note that the raw cookie dough will thicken as it sits, this is fine.
- Bake for 9-10 minutes. Allow cookies to cool completely on baking sheet before removing and enjoying.