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
- 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.