Flourless Cocoa Cookies

Yes! More cookies and ice cream. In fact, I have several cookie drafts waiting to be shared. All of a sudden, it just feels like it’s finally time. 🙂

These cookies are a fabulous hybrid of a fudgy brownie and a cookie. This recipe was adapted from The Fearless Baker by Erin Jeanne McDowell via The New York Times, contributed by Melissa Clark. I weighed the dry ingredients, included the cinnamon, and used 70% cacao dark chocolate chopped into chunks. Great.

Yield: about 2 dozen cookies

  • 3 eggs
  • 3 cups/340 grams confectioners’ sugar
  • 1 ½ cup/106 grams unsweetened cocoa powder
  • ½ teaspoon ground cinnamon, optional
  • ÂĽ teaspoon fine sea salt
  • 1 ½ teaspoons vanilla extract
  • 1 cup/140 grams bittersweet chocolate chunks (I used 70% cacao dark chocolate)
  • Flaky sea salt, for sprinkling (I used Fleur de Sel)
  1. Heat the oven to 350 degrees, preferably on convection. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk the eggs until well blended.
  3. In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt.
  4. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk.
  5. Stir in vanilla and chocolate chunks.
  6. Use a large 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. (I baked 9 on each baking sheet.) Sprinkle with flaky salt.
  7. 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.
  8. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

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