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Flourless Triple Chocolate Cookies

These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.
Print Recipe
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 49 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 2546.5 kcal

Equipment

  • 2 Baking Sheets
  • 1 Double Boiler Or a heatproof bowl set over a simmering saucepan
  • 1 Electric Mixer
  • 1 Large Mixing Bowl
  • 1 Rubber Spatula For scraping and folding

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Ensure your egg whites are at room temperature for optimal whipping; this creates a more stable meringue. When incorporating the melted bittersweet chocolate, allow it to cool slightly but remain liquid, preventing it from deflating the meringue. Do not overmix the batter once the dry ingredients and chocolates are added; this can toughen the cookies. For an intensified chocolate flavor and a touch of depth, consider adding a pinch of espresso powder to your cocoa mixture. The coarse sea salt is crucial for balancing the sweetness and adding a delightful textural contrast, so don't skip it. Bake just until the tops crack to maintain a fudgy interior.