Flourless Hot Cocoa Cookies Recipes

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FLOURLESS COCOA COOKIES

Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 25m

Yield 22 cookies

Number Of Ingredients 8



Flourless Cocoa Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  • In a medium bowl, lightly whisk the eggs.
  • Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
  • Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
  • Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

170 grams (3 large) eggs
340 grams (3 cups) powdered sugar
106 grams (1 1/4) cups unsweetened cocoa powder
1 gram (1/2 teaspoon) ground cinnamon
1 gram (1/4 teaspoon) fine sea salt
7.5 grams (1 1/2 teaspoons) vanilla extract
142 grams (1 cup) bittersweet chocolate chunks
Maldon salt, for sprinkling

FLOURLESS COCOA COOKIES

Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless Baker" by Erin Jeanne McDowell. A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor. Be sure to use bittersweet rather than semisweet chocolate, or they could end up cloying rather than balanced.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 20m

Yield 2 dozen cookies

Number Of Ingredients 8



Flourless Cocoa Cookies image

Steps:

  • Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
  • In a large bowl, whisk the eggs until well blended.
  • In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
  • Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
  • Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 17 grams, TransFat 0 grams

3 eggs
3 cups/340 grams confectioners' sugar
1 1/2 cup/106 grams unsweetened cocoa powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
1 cup/140 grams bittersweet chocolate chunks
Flaky sea salt, for sprinkling

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