Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!
Line two baking sheets with parchment paper and SPRAY with nonstick spray.
In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick, similar to brownie batter. Stir in the chocolate chips.
Spoon the batter on the sprayed parchment lined sheets, about 1 tablespoon per scoop (Using a small cookie scoop makes this very easy!) You will end up with about 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350ºF. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.
Let the cookies cool for 10 minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling.
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*If you skip letting them sit out for 30 minutes, they will still turn out fine. They will have a slightly different appearance and spread a bit more while baking. (See image posted above)UPDATE (4/18) Some readers have commented the cookies were very sweet. Adding chopped nuts gives the cookies a great salty crunch and really balances the flavors. When adding nuts the cookies will be rounder and might have to bake 1-2 minutes longer.UPDATE (9/20) A lot of people have asked what happens if you use whole eggs instead of the egg whites. You can substitute 2 whole eggs for the 3 egg whites, but the texture will be different. It will be chewier and denser, almost the consistency of brownie edges. (Which necessarily isn't a bad thing!)