Flourless Dark Chocolate Brownie Cookies

Flourless Dark Chocolate Brownie Cookies: A Fudgy, Indulgent Treat

If you’re a fan of rich, chocolatey desserts but want to skip the flour, these Flourless Dark Chocolate Brownie Cookies are the perfect choice. These cookies boast an irresistibly fudgy texture with a crackly top, much like a brownie, but with the ease of a cookie. Loaded with dark chocolate chips and optional walnuts for crunch, these cookies are a must-try for any chocolate lover.

Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 6 tablespoons butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup cocoa powder (preferably dark cocoa)
• 1/8 teaspoon salt
• 1/2 cup dark chocolate chips
• 1/2 cup roughly chopped walnuts (optional)

Directions

1. Prepare the Batter

1. In a microwavable bowl (or on the stovetop), combine the white sugar, brown sugar, and butter. Heat until bubbly, stirring occasionally to ensure everything melts together smoothly.
2. Remove from heat and beat the mixture with a hand mixer until fully combined. The mixture should be glossy and smooth.
3. Add the eggs and vanilla extract to the warm sugar-butter mixture. Beat for two minutes with a hand mixer. This step is crucial to achieving the signature crackly top on the cookies.

2. Incorporate Dry Ingredients

1. In a separate bowl, whisk together the cocoa powder and salt.
2. Add the cocoa mixture to the sugar-butter batter and beat for another 30 seconds until everything is well combined. The batter should start to thicken slightly.

3. Add Mix-ins

1. Fold in the dark chocolate chips and chopped walnuts, if using. While the batter may seem a bit thin at first, it will thicken as it rests for a few minutes.
2. Allow the batter to sit while you preheat the oven.

4. Scoop and Bake

1. Preheat the oven to 350°F (175°C). Lightly grease a cookie sheet or line it with parchment paper.
2. Once the batter is scoopable but still sticky, use about 2 tablespoons of batter per cookie. For a thicker, fudgier cookie, stack the scoops of batter on top of each other to create a “double scoop” effect.
3. Bake the cookies for 12-15 minutes, or until the tops are crackly and the edges are set.

5. Finishing Touch

1. Remove the cookies from the oven and, while still warm, press a few extra chocolate chips on top for a professional, appealing finish.
2. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 12-15 minutes
• Total Time: 25 minutes
• Servings: 12 cookies
• Calories: 170 kcal per cookie

Why You’ll Love This Recipe

• Flourless & Gluten-Free: These cookies are naturally flourless, making them a fantastic gluten-free option for chocolate lovers.
• Rich & Fudgy: The combination of dark cocoa and melted butter creates a deep, fudgy flavor that is sure to satisfy any chocolate craving.
• Quick & Easy: With only 25 minutes from start to finish, these cookies are simple to make and perfect for when you want an indulgent treat in a hurry.

Tips for Success

• Resting the Batter: Allow the batter to rest for a few minutes after mixing. This will help it thicken, making it easier to scoop and shape into cookies.
• Creating Crackly Tops: Beating the sugar, butter, and eggs well helps create the iconic crackly top that gives these cookies their brownie-like texture.
• Customizing the Cookies: Feel free to swap out the dark chocolate chips or walnuts for your favorite mix-ins, such as white chocolate chips, pecans, or even dried fruit.

Final Thoughts

These Flourless Dark Chocolate Brownie Cookies combine the best of both worlds: the chewy, fudgy texture of a brownie with the convenience of a cookie. Whether you’re gluten-free or just love a dense, chocolatey treat, these cookies are bound to become a household favorite. With minimal ingredients and a quick prep time, this recipe is perfect for satisfying your sweet tooth any day of the week!

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