How to Make Flourless Triple Chocolate Cookies - A Step-by-Step Guide

Are you a chocolate lover? Do you have a sweet tooth that just can’t be satisfied by anything other than a rich, decadent chocolate treat? If so, then you’ll want to pay close attention to this recipe for Flourless Triple Chocolate Cookies. Not only are they unbelievably delicious, but they’re also gluten-free, making them perfect for those with dietary restrictions or anyone who simply wants a healthier alternative to traditional cookies.

These cookies are a true indulgence, packed w...

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Ingredients

  • cooking spray
  • 1 cup finely chopped bittersweet chocolate
  • 3 egg whites, at room temperature
  • 2 cups confectioners' sugar, divided
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • ½ cup chopped dark chocolate
  • ¼ teaspoon coarse sea salt

Information

  • Prep Time: 30 mins
  • Cook Time: 9 mins
  • Additional Time: 10 mins
  • Total Time: 49 mins
  • Servings: 24
  • Yield: 2 dozen cookies

  • Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
  • Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
  • Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
  • Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
  • Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
  • Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  • Nutrition

    119 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 0mg
    • Sodium: 51mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 16g
    • Protein: 2g
    • Calcium: 4mg
    • Iron: 1mg
    • Potassium: 73mg