It's the recipe everyone's been asking for - Flourless Brownie Cookies! It's a FULL BATCH recipe of my popular SMALL BATCH Flourless Fudgy Brownie Cookies! They are so moist and fudgy with a shiny crinkle crust, plus they are SO easy to make. You have all loved this recipe so much that you wanted to make more, so here is the recipe converted to make about 18 cookies! That means more chocolate to love! They're just as fudgy and moist as the small batch version. So INSANELY chocolatey, rich and flourless (which means they are gluten-free by nature!).
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - these cookies are a cinch to make! They use just a handful of simple ingredients and you're just 30 minutes away from heaven!
- Super chocolatey - If you love chocolate then you are in for a treat. There’s melted dark chocolate and cocoa powder in the cookie batter, and then you add more chocolate chips right at the end.
- Perfect fudgy texture - the texture of these cookies is the definition of fudgy! They are by far the FUDGIEST melt-in-your-mouth cookies you will ever come across.
- Flourless brownie cookies - these cookies are brownies in cookie form AND this recipe doesn’t use any type of flour at all which makes them gluten-free.
- Shiny crinkle crust - these cookies bake up with that thin shiny wrinkly crust, just like a batch of your favourite brownies... just like my Perfect Shiny Crust Fudge Brownies. Using the method I have below for this recipe guarantees that you will get the shiny crust.
INGREDIENTS FOR FLOURLESS BROWNIE COOKIES
- Bittersweet chocolate - it's very important to use 70% dark chocolate for this recipe.
- Corn starch - this recipe uses corn starch for an extra silky super fudgy texture and also makes them gluten-free. You can use an equal amount of flour if you prefer, but I urge you to try this recipe as written with corn starch.
- Butter - since it's such a small amount of butter, you can use salted or unsalted in this recipe. There are no substitutions for it here - butter is important.
- Cocoa powder - cocoa serves to not only add more chocolate flavor, but it contributes some structure to the cookies as well.
- Baking powder - just a small amount of baking powder gives a bit of puff to the batter so that the cookies develop the crackly appearance.
- Dark chocolate chips - this is optional, but nothing's wrong with more chocolate!
STEP BY STEP INSTRUCTIONS
- STEP 1). Melt butter with chocolate. Combine butter and chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. You can also do this in the microwave with short bursts and frequent stirring.
- STEP 2). Beat eggs with sugar. Combine eggs and sugar in a large bowl and beat with an electric hand mixer on medium high speed until pale and thick. This will take at least 3 minutes until it reaches what's technically called "the ribbon stage". That means that the eggs have taken on enough air and they become so thick and voluminous that when you lift the mixture up with the beaters, it will fall over itself in folds like a ribbon.
- STEP 3). Combine dry ingredients. Sift the corn starch, cocoa, baking powder and and salt into a bowl and blend well.
- STEP 4). Add the chocolate mixture. Mix the slightly warm chocolate mixture into the egg mixture until evenly combined.
- STEP 5). Mix in the dry ingredients. Mix the corn starch mixture into the chocolate mixture and then fold in chocolate chips.
- STEP 6). Let the batter thicken. Cover and set aside for about 10 minutes, or refrigerate the batter for 5-8 minutes until it is fudgy but not stiff. It should look like very thick brownie batter. Read the tips below to learn what to do if your batter thickens up too much.
- STEP 7). Bake until shiny and cracked on top and let cool completely on the baking tray.
EXPERT BAKING TIPS
- Make sure the eggs are at room temperature. This will ensure the sugar dissolves properly so you get that shiny crust.
- Use bittersweet chocolate with at least 70% cocoa solids. If the chocolate is too sweet, then the cookies will spread too much. I love to use this chocolate to make these cookies.
- Refrigerate the batter until it is thick enough to scoop without running. This will make sure the cookies aren't too flat.
- Let the batter rest. After you fold in the chocolate chips, cover the bowl and let the batter rest for about 10 minutes. It will thicken as the chocolate solidifies. If you live in a hot climate, then you can place it in the fridge, but for only 5-8 minutes. If it gets too cold then the cocoa butter in the chocolate will harden and the batter will become stiff and crumbly. You can still use it, but it will be more difficult to work with. See my FAQ section below for more tips.
- Preheat your oven for at least 15 minutes. It is important that the oven is properly hot and at the right temperature for these to bake with that nice crackly shiny top and the right thickness.
RECIPE FAQ - TROUBLESHOOTING: Flourless Brownie Cookies
Can I use granulated sugar instead of brown sugar?
This recipe calls for brown sugar. However, you can use granulated white sugar in this recipe if you don’t have brown sugar at home, but the brown sugar does add a lovely complex, butterscotch-y richness that makes these extra special. If you choose to use white sugar, make sure you replace it by an equal amount by weight.
Can I use semisweet chocolate instead of bittersweet chocolate?
No. This recipe absolutely requires bittersweet chocolate with minimum 70% cocoa solids. Semisweet chocolate has too much sugar and will make these cookies spread too much.
What happens if my batter is too stiff?
If the batter cools too much (like if you leave it in the fridge too long), the cocoa butter in the chocolate will harden and cause the batter to stiffen up. It will also become crumbly from all the air whipped into the eggs. If this is the case, you can still make these cookies and they will bake up just fine, however the batter will be more difficult to work with. I would recommend scooping it with a lightly wetted spoon and roll it into balls with damp hands. Also, if the batter is stiff, the crust on the cookies will be more dull rather than shiny, but that won't change the taste.
*See my recipe video for how the batter looks when it is firm vs. soft and fudge-like. When it is cooled just the right amount, it will looks like thick chocolate mousse.*
Why did my cookies spread too much and become flat?
If your flourless brownie cookies spread out too thin, then it could be a couple of things:
- The chocolate is too sweet. Make sure to use chocolate with minimum 70% cocoa solids for the best results. If you use semi-sweet chocolate with 50% cocoa solids, then it will have 20% more sugar content and the cookies will spread too much.
- Not enough corn starch or cocoa. Make sure to weigh your ingredients to get accurate quantities. If they are still spreading too much, try adding 1 tablespoon more cocoa in the next batch.
- Too much liquid. Make sure to use standard large eggs. If you use extra large eggs, then it will add almost 2 tablespoon extra water to the batter!
- The oven temperature is too low. If you know that your oven is accurate, then you can bake these at 350 degrees F. If your oven runs a bit cool, follow my instructions to preheat to 375 and then lower to 350 once they get in the oven. This will ensure that your oven is sufficiently hot to set the starch and eggs before the chocolate and butter begins to melt and spread.
HOW TO GET THE SHINY CRUST ON BROWNIE COOKIES
- Bring your eggs to room temperature. You can do this by taking them out of the fridge 1 hour before baking, or submerge them in warm water for 10 minutes.
- Beat egg with sugar for several minutes until pale and thick. This will help the sugar dissolve to create a very moist texture and also provide structure since there is very little starch in this recipe.
If you love cookies, check out my other popular chocolate cookie recipes below:
THE BEST EVER Chocolate Chip Cookies – Bakery Style!Small Batch Flourless Brownie CookiesSmall Batch Double Chocolate Chip CookiesChewy Brown Butter Snickerdoodles CookiesBrown Butter M&M Cookies RecipeChewy Pumpkin Chocolate Chip CookiesCoffee Pecan Chocolate Chip CookiesDouble Peanut Butter Chocolate Chunk CookiesHazelnut Double Chocolate Chunk CookiesTHE BEST Chewy Chocolate Chip Cookies – Bakery Style!Now go on and enjoy these decadent and delicious mouthfuls of CHOCOLATE!
And don't forget to leave a comment and let me know how you like them 🙂
Fudgy Flourless Brownie Cookies
THE MOST incredible fudgy chocolate cookies that are (dare I say...) BETTER than brownies! They are also gluten-free!
Ingredients
- 7 oz 200g bittersweet chocolate chopped
- 3 ½ tablespoon 50g salted butter
- 2 large eggs at room temperature
- ⅔ cup 145g packed light brown sugar
- ¼ teaspoon salt
- 3 tablespoon 24g corn starch
- 3 tablespoon 18g cocoa powder
- ½ teaspoon baking powder
- ½ cup 85g dark chocolate chips
Instructions
- Preheat your oven to 375°F. Line 2 large baking sheets with parchment paper.
- Combine chocolate and butter in a heat-safe bowl and melt in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy. Set aside to cool to just luke warm.
- Place eggs, sugar and salt in a medium bowl and beat for 4-5 minutes until pale and very thick using an electric hand mixer or using the whisk attachment of a stand mixer. Add slightly cooled chocolate mixture and fold it in until evenly blended.
- Sift together corn starch, cocoa and baking powder in a small bowl and blend well. Stir it into the chocolate mixture. Fold in chocolate chips. At this stage, the batter will be quite loose like thick brownie batter and not like a traditional cookie dough. That’s is what you should expect. Cover the bowl and set aside for 10 minutes. If you live in a hot environment, then refrigerate for just 5-8 minutes until the batter is thick and fudge-like but not firm. It will still be fairly loose, but it should roughly hold its shape when you scoop it out (see video for reference).
- Tip: If you chill too long then the chocolate will harden and the batter will be too firm and crumbly to scoop (but it will still work - see my tips in the blog post and watch the full recipe video to see both ways). The short chilling time is enough to prevent the cookies from spreading out too much as they bake.
- Scoop up about 1 ½ tablespoons of the fudgy batter onto prepared baking sheets. Place in the oven and reduce heat immediately to 350°F. Bake for 9-12 minutes until shiny and crackled on top and set around the edges. Transfer baking sheet to a cooling rack and let cookies cool completely on trays before transferring to the rack individually since the cookies are delicate while warm.
Sam
These are rich and so so good. If you love chocolate then you will be in heaven.
Anne
These are actually the best cookies I’ve ever made! So super fudgy and shiny crinkly on top.
Jay Critica
These are out of this world. I made this at work, my coworkers got mad at me. Because it only yield 16 cookies. They wanted more. They call this Brownie x Cookie collaboration.
christina.marsigliese
I'm so glad! Thank you Jay! Your coworkers are a lucky bunch 🙂
Jade
They are just amazing! And so beautiful with this shiny crust! Love them!
christina.marsigliese
Thank you!
Darlene
These cookies just melt in your mouth and are perfect for a chocolate lover like me!
Mari Carmen Pastor
These cookies are great! Chewy, chocolatey and delicious!
I love your recipes because always are easy to bake and the ratios and proportions are real.
Thanks a lot ❤️❤️
christina.marsigliese
Thanks so much Mari! I'm so glad my recipes work for you.
Sidra Shaikh
Extremely simple and quick recipe.
The cookies turned out amazing and delicious.Please keep posting such amazing and easy recipes😁
I would recommend everyone to please try it out.
Amal Baaklini
I have done this recipe multiple times and it never fails to amaze me - and anyone who tries the cookies!.
It just hits the right spot (especially if you are 33 weeks pregnant and wheat intolerant)! In the summer heat, I added a spoonful of vanilla ice cream between two cookies and had the most satisfying dessert ever.
Thank you Christina!
Leslie
Love love love this recipe! I make them all the time because we are a gf household and nobody can even tell they are gf.
Rory
I think these are actually the best cookies I’ve ever had, like ever!
christina.marsigliese
They are SO good! Thanks Rory!
DoritossQueen
These are seriously one of the best cookies I've had!
christina.marsigliese
I'm so glad you think so because I'm in love with them. Thank you!
Heather
Delicious cookies! Always a hit and always get asked for the recipe. Have made so many times, experimenting with mint chocolate chips and other flavors is a fun alternative too! Definitely use parchment as listed, bottoms don't cook at nicely on silicone mats. Thanks for the recipe!
Heather
*as nicely - oops
Emily A.
I made them this weekend and they are beyond chocolatey. 5 stars all the way!
Hollie
I made these after I saw you share them on instagram and I have no regrets.
Sally
Can't wait to make these cookies! When baking the cookies do I use the bottom heat element only or both the top and the bottom heat? With the fan or without it , for more of a chewy texture?
christina.marsigliese
Hi Sally, both top and bottom element and I make them with no fan.
Sally
You weren't joking when you said yiu are 30 minutes away from heaven! Made these today and they literally just melt in your mouth! I must say this is the best cookie recipe i have ever made
christina.marsigliese
I'm so glad you agree! Thanks so much Sally. I love to know you are a chocolate-lover like me!
Jaya
I didn't get the crinkle top. Was it because the sugar wasn't dissolved fully ?
Btw, i used wheat flour instead of corn starch as the later isn't available here where I live.
christina.marsigliese
Did you use real pure chocolate?
Heather
Thanks for the recipe. I made them with my boys and they loved them.
christina.marsigliese
You are so very welcome Heather!
Randi
These are like pure fudgy indulgence. Love them!
christina.marsigliese
They really are so fudgy!
Anonymous
Cant wait to try this! Question, can i use Ricoa Cocoa breakfast powder? should it be unsweetened or sweetened? Thanks! 🙂
christina.marsigliese
Hi! You need unsweetened cocoa for this.
Nate
Best. Brownie. Cookies. Ever.
christina.marsigliese
They really are! WOOP!
Michelle
easy to make, simple ingredients, delicious, and turned out great even at 8400 ft.
christina.marsigliese
I'm SO glad! Thank you Michelle!
Adi
Not for the milk-chocolate, mild-chocolate, "I like cakey brownies" (THEN MAKE CHOCOLATE CAKE, PEOPLE) kind of folks. This is for the people who look for chocolate recipes labeled "intense" and it DELIVERS. I didn't have any dark chocolate bars on hand so I used an bar and semisweet chocolate chips in what I'm hoping was the correct ratio, but anyway turned out perfectly. I also used mini chocolate chips. I weigh all my ingredients, which I highly recommend for the best results, and I definitely got the best results from this recipe. When they're still warm they're AMAZING. I only baked a few to test out and ate one warm and shared the rest after they'd cooled, and probably because it's so damn humid the top was no longer crispy. However, today I'm going to bake some after dinner and have one with a little scoop of ice cream and it will be the brownie sundae of my dreams. Highly recommend.
Seema
Hey recipe tastes amazing but sadly the cookies spread and came out flat. I followed exact same measurements and ingredients. Anything you would suggest to try next time?
christina.marsigliese
Hi Seema, you must use 70% real dark chocolate. Compound chocolate will not work.
Marilyn West
Should I use natural or Dutch processed cocoa powder in this recipe?
christina.marsigliese
Hi Marilyn, you can use either for this recipe!
chris s.
How many cookies will this recipe make?
christina.marsigliese
Hi Chris, it's stated on the recipe card.
Anonymous
I do not see this info on the recipe card.
christina.marsigliese
Hi! The recipe is on this page.
W
This information is not on the recipe card?
christina.marsigliese
Hi! The recipe is on this page.
J
18 cookies, it’s in the first paragraph of this page
Shelly
The texture is incredible! This recipe can’t be beat!
christina.marsigliese
Thanks Shelly! I love the texture of these cookies so much!
Monica
These cookies are crazy good! I’ve passed this recipe on to so many people.
christina.marsigliese
Thanks Monica!
Eugene
These cookies should be illegal.
christina.marsigliese
Haha! I know what you mean.
Carmen
The batter was so good that I almost didn’t bake the cookies haha
christina.marsigliese
Haha I do the same thing Carmen.
francis p.
I've made so many brownie cookies, but this recipe is my fave. They turn out so moist with that shiny crinkle top.
Nina
These are the chocolatiest cookies on the planet. I love them!
Tess
SO FUDGY! Omg these were delicious
Treena
This recipe is hard to beat. Brownie cookie perfection!
christina.marsigliese
YES! Thanks Treena!
Vick
I made it with semi sweet chocolate, although I tried to reduce sugar of spoon, they spread out in a very single batch, chewy and slightly crispy on the edges yet soft in the middle. Therefore I don't recommend any modifications to the recipe as it's not just a matter of sugar content. Be also careful with the size of your eggs, as Christina recommends.
christina.marsigliese
Yes that's correct Vick. It is absolutely essential to use bittersweet chocolate in this recipe.
Luisa
Easy and delicious cookies!😋
christina.marsigliese
Thank you Luisa!
Anwesha
Hello! I'm planning on making these with 55% dark chocolate. If I use 123g of sugar and add an extra tbsp of cocoa powder, can I expect similar results? TIA!
christina.marsigliese
Hi Anwesha! I recommend following the recipe as written for the best results. If you use sweeter chocolate, you can do the math to make up for the cocoa solids and sugar but it will turn out slightly different since the sugar is in the chocolate and not in the eggs.
Anwesha
Thank you for the response. I have some 100% unsweetened chocolate as well. Any way to use 55% dark choc and 100% unsweetened chocolate together so as to make the final percentage 70?
christina.marsigliese
Hi! Try blending half and half.
Find Out More
Well I sincerely liked studying it. This tip offered by you is very helpful for good planning.
margaret
These were delicious! I baked them for 10 minutes and they were perfect!
christina.marsigliese
Great! Thank you Margaret.
Suzanne
I made these for my friends and family and everyone raved. It was my first time making brownie as cookies and it turned out great!
christina.marsigliese
I'm so glad everyone like them Suzanne!
Dina
Fudgy chocolate perfection! These cookies are beyond good.
Jean Mae
I’ve made so many of your recipes and they are all great. This is one of my favorites for sure!
Drew
I followed the recipe exactly as written and used Lindt 70% chocolate bars and they were so incredibly good!
christina.marsigliese
Great choice of chocolate! Thanks Drew.
Jessica
These are insanely good so fudgy and moist just like a brownie. I’ll definitely be making them again!
christina.marsigliese
They are to die for aren't they?! Thanks for your comment Jessica!
Jade
Great recipe regardless of the fact that they came out flat for me. Everyone loved them.
Maryam
Thanks for the recipe
And the tips
christina.marsigliese
You're welcome Maryam!
Jenn Jenn
That should be an hour of preheating the oven.... 😱
No way....
Thanks for the tips, though~ 💕
christina.marsigliese
You'd be surprised that most ovens aren't properly preheated until after at least 30 minutes.
Anonymous
I’m going to try this recipe Fudgy Chocolate Brownie Cookies it’s look so gooy
Vili
I’m going to try this recipe Fudgy Chocolate Brownie Cookies it’s look so good
christina.marsigliese
Hi Vili! Great! They are so good.
Jen H
These are the best and fudgy chocolate cookies ever. So easy to make and delicious! Highly recommend. Thanks Christina for sharing.
christina.marsigliese
Thanks for your review Jen!
Lester Brentley
Way cool! Some very valid points! I appreciate you writing this article plus the rest of the website is very good.
Shawn Regula
Good post. I learn something new and challenging on sites I stumbleupon on a daily basis. It's always interesting to read through articles from other writers and use a little something from other websites.
Duane Nyland
This website was... how do I say it? Relevant!! Finally I've found something that helped me. Thanks a lot!
Natalie
These are so yummy and taste just like brownies in cookie form! Definitely follow the part of the recipe where it says to let the cookies cool completely on the tray - I tried to move my first batch too early and they fell right apart! Second batch I stayed patient and the cookies stayed totally intact. Also shipped some (well-packed) to family and they stayed intact, flavorful, and soft across the journey. Definitely recommend these!
christina.marsigliese
Thanks so much for your feedback Natalie! I'm so glad you enjoy them.
Trish
Hi Christina.
These are AMAZING! Thank you for all you do to educate and provide us with inspiration and the tools to be fabulous bakers ourselves!
Just a note: When I scrolled down to the recipe for the Full Batch version, it prints showing "Small Batch" in the recipe title. Just thought you would want to know.
THANK YOU THANK YOU THANK YOU! Love and appreciate the time you take to create and share!
Trish
christina.marsigliese
Thanks so much Trish!
G
Cookies are great. Big hit in this house. However, can you please move the ‘preheat the oven’ directive to the beginning of step 5? That would be very helpful.
christina.marsigliese
Thanks so much for your rating G! Most home ovens require minimum 20 minutes to preheat accurately (despite the little "ding" or light going off...) so the preheat step is in the right place. Thanks!
Joyce Kaminski
Hi, Can you substitute cornstarch in this recipe?
christina.marsigliese
Yes you can try tapioca or potato starch!
Hannah
I also use arrowroot powder!
christina.marsigliese
Yes that would also work!
Kristin Nelson
Ok so I live at 4000’ and I also live in a tiny town so I couldn’t find anything but 60% chips. So I went for it. I added a extra Tbps of coco powder and It worked perfect!
There amazing!
christina.marsigliese
Hi Kristin, very smart to add the extra cocoa to add back the solids! I'm so glad this worked out for you!
Kristin Nelson
Will this work at high altitude?
christina.marsigliese
Hi Kristin, I don't know as I live at sea level.
Kammy
Hi Christina i made these cookies today they are delicious but they spreaded out too much but i still enjoyed them.I love how they are flourless but i probably used the semi sweet 50% instead of 70%cacao.Yours look amazing and nice and thick mine are thin and big lol.
christina.marsigliese
Hi Kammy, this recipe requires 70% chocolate. I explain it in the blog post 🙂
Chris
Can I use dark brown sugar instead?
christina.marsigliese
Hi Chris! Yes you can.
Hsu
Can I use two different percentage of chocolate each weighing 100g ?
christina.marsigliese
Hi Hsu, as long as the total cocoa percentage evens out to 70% then you can.
Chaima
How many cookies does this recipe make?
christina.marsigliese
Hi Chaima! It says in the recipe. 18-20.
Marie
Very chocolatey!!!
christina.marsigliese
Aren't they!? They're so good.
Maddy
How long can u keep these cookies?
christina.marsigliese
Hi Maddy! About 1 week in an airtight container.
Dee
Can I use flax egg instead?
christina.marsigliese
Hi Dee! This recipe requires whole eggs.