Pesach is coming up and everyone needs some goodies to stock the freezer with. Especially something as delicious as these flourless chocolate cookies! You won't need much to make these cookies, it heavily relies on those baking pantry staples. It really is my pet peeve when you buy 75 ingredients for cake and then end up with a whole bag of randomness that you only bought for a specific recipe! I do have to warn you though, these cookies are made with a lot more sugar then I would normally tolerate, but it's Pesach and so we indulge! The crackly outside and chewy inside combo texture is just so divine!
Here's what you need to make these flourless chocolate cookies:
- Powdered sugar
- Dutch processed cocoa powder
- Salt
- Egg whites- room temperature
- Vanilla extract
- Instant coffee granules
- mini chocolate chips
How to make them:
- Preheat oven to 350F. Line to large rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the eggs whites, starting with two. Mix the vanilla extract and instant coffee granules in a small dish. Add the mixture to the batter.
- The batter consistency should be thick and brownie-like. If it looks to thick, add another egg white- then a 4th one if it seems too thick.
- Gently mix in the chocolate chips.
- Spoon 1 tablespoon of batter onto the prepared baking sheet, evenly spaced apart.
- Bake for 14 minutes until the tops are glossy and cracked.
- Let the cookies cool completely before removing them from the sheet pan.
Storing:
Store cooled cookies in an airtight container for up to 3 days.
Store in a Ziplock bag in the freezer for up to 3 months.
Tips and tricks for these flourless chocolate cookies:
- It's important that the egg whites be room temperature since this is a meringue style cookie. The room temperature egg whites will produce a better texture with that crinkly, slightly puffy look.
- The 2-4 egg whites is unique to this recipe because the exact amount depends on the humidity and moisture in the ingredients. Your aiming for a thick glossy and brownie like batter. Start with the 2 egg whites and if they mixture looks to dry or crumbly, add another egg white. When you scoop it, it should hold it's mound shape and not run and flatten immediately.
more Pesach recipes
Gluten free sweet potato and butternut squash casserole
Flourless chocolate cookies
Ingredients
Method
- Preheat oven to 350F. Line to large rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the eggs whites, starting with two. Mix the vanilla extract and instant coffee granules in a small dish. Add the mixture to the batter.
- The batter consistency should be thick and brownie-like. If it looks to thick, add another egg white- then a 4th one if it seems too thick.
- Gently mix in the chocolate chips.
- Spoon 1 tablespoon of batter onto the prepared baking sheet, evenly spaced apart. The scoop should hold and not spread.
- Bake for 14 minutes until the tops are glossy and cracked.
- Let the cookies cool completely before removing them from the sheet pan.
