This week I’m really excited to share with y’all these super easy ONE BOWL flourless chocolate cookies. Anything I can make in one bowl is a win in my book, since everyone knows that the worst part of cooking is doing the dishes! You may have seen these chocolate beauties at Starbucks, but you can make them for way cheaper at home with ingredients that you already have in your pantry! These flourless chocolate cookies are also great for any of y’all who are gluten-intolerant!
Did I mention that you don’t even need a stand mixer to make these? I love stand mixers, don’t get me wrong, but sometimes it’s nice to leave the stand mixer in the pantry and mix the batter by hand (free arm workout, hello!).
I was a little skeptical about the whole “no flour” part because isn’t flour the glue that holds any cookie together? I was pleasantly surprised to find these cookies moist and chewy, just like their flour counterparts! An added bonus is that these cookies develop sort of a “merengue” texture on top which provides an extra crispiness when you bite into them.
One bowl and lots of chocolate. Need I say more? I copied the recipe from A Dash of Sanity below, with my comments in bold.
Copycat Starbucks Flourless Chocolate Cookies
Prep time: 10 minutes // Cook time: 15 minutes // Makes: ~18 cookies
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder (I use TollHouse brand)
- 1 tablespoon cornstarch
- 1/4 tsp salt
- 2 large egg whites
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup Ghirardelli Semi-Sweet chocolate chips
- ½ cup Ghirardelli 60% Cocoa chocolate chips (I used a full cup of 60% cocoa chips and sprinkled a few extra on top of the cookies before I baked them. And then I ate the rest 🙂 )
Preheat oven to 350 degrees.
In a large mixing bowl whisk together powder sugar, unsweetened cocoa powder, cornstarch and sea salt. Once well combined mix in egg whites, egg and vanilla until completely combined and batter is smooth. Fold in allof the chocolate chips but 2 tablespoon of the 60% cocoa chocolate chips. (Just fold in 1 full cup of chocolate chips and sprinkle some on top when the dough is on the pan!)
Scoop onto baking sheet prepared with parchment paper; 6 large cookies or 8 regular cookies. (I do six per sheet)
If you are making large cookies, do 1 very generous scoop, then use your finger to make the dough into a perfect circle. If you are making regular cookies, just do 1 cookie dough scooper full and make sure to spread the cookie with your finger in a perfect circle.
Top 3-4 chocolate chip from the 2 tablespoons of chocolate chips set aside on top of each cookie.
Place in pre-heated oven and bake for 12-16 minutes, depending on your cookie size.
12-14 minutes for normal sized cookies, makes 16 cookies (Mine usually took around 14 minutes)
16 minutes for generous sized cookies, makes 9 cookies
Remove from oven and cookie on cooling rack for 3-5 minutes. (**I found these cookies a little bit difficult to get off of the pan, even with a Silpat mat. They usually take a little bit of wiggling to get them off the pan, so be patient! Sometimes a few crumbs from the bottom of the cookie will remain on the pan.)
I hope y’all like these cookies as much as I do! Make sure to follow us on Twitter, Pinterest, and Instagram (@theswirlblog) for all of our daily updates!