I know, I know. Another cookie recipe. I can’t help it! I’m a sucker for a good cookie.
I posted these on my Instagram page the other day, and had a lot of feedback asking for the recipe. So, here we are! These cookies have a fudge-y center and since they’re thin, are nice and crispy on the outside.
The batter is thin, and does spread a lot while in the oven. Make sure you give enough space between the batter on the baking sheet so it can expand.
- 3 cups powdered sugar, sifted
- 3/4 cup unsweetened cocoa powder
- 1/2 – 1 tsp. sea salt (I use 1 tsp. but feel free to use less if you don’t want to taste the salt as much)
- 4 egg whites, chilled
- 1 tbsp. vanilla extract
- 1/2 bag milk chocolate chips (about 1 cup)
- Preheat the oven to 350°
- Line baking sheets with parchment paper, or spray with cooking spray and set aside.
- In a large bowl, combine the powdered sugar, cocoa powder, and sea salt.
- Stir in the vanilla extract and egg whites. Mix until thoroughly combined.
- Fold in the chocolate chips.
- Scoop batter onto the baking sheets. Remember to leave enough space between the batter so the cookies can expand while they bake.
- Bake for 8-10 minutes, or until the tops of the cookies are cracked and shiny.
- Let the cookies cool on the baking sheet completely before moving. (They break if you attempt to move them while still hot…learned that the hard way…oops!)
These cookies are rich and full of chocolate! Nothing better!
If you make this, please let me know! If you post it to Instagram, tag me at @thecookingcactus or use #thecookingcactus so I can see!
Thanks for stopping by The Cooking Cactus!
One thought on “Flour-less Double Chocolate Chip Cookies”
These look amazing! 😋