Imagine sinking your teeth into a rich, intensely chocolatey cookie that's so sinfully delicious, you won't believe it's made without flour or butter. These dark chocolate cookies are a game-changer for chocolate lovers, health-conscious foodies, and anyone looking to satisfy their sweet tooth with a guilt-free treat. With just a handful of simple ingredients and minimal preparation time, you'll create a batch of cookies that are crispy on the outside, gloriously fudgy on the inside, and guaranteed to make your taste buds dance with pure chocolate ecstasy!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 1/2 cups dark chocolate chips
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a medium microwave-safe bowl, combine the dark chocolate chips. Microwave the chocolate in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Allow it to cool slightly.
- In a large mixing bowl, whisk together the granulated sugar and the eggs until the mixture is light and frothy. This should take about 2-3 minutes using a hand whisk or an electric mixer.
- Add the melted chocolate and vanilla extract to the egg and sugar mixture. Gently fold the ingredients together until well combined.
- Sift in the unsweetened cocoa powder and salt into the chocolate mixture. Use a spatula or wooden spoon to fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; the batter should be thick and glossy.
- Using a tablespoon or a cookie scoop, drop rounded portions of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Place the baking sheets in the preheated oven and bake for 8-10 minutes. The cookies should have a slightly cracked surface and look set around the edges but still soft in the center.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your flourless butterless dark chocolate cookies! They can be stored in an airtight container at room temperature for up to a week.
Tips
- Use high-quality dark chocolate chips for the most intense flavor. The better the chocolate, the more delicious your cookies will be.
- When melting chocolate, use low heat and stir frequently to prevent burning. The microwave method works great, but be patient and go slowly.
- Whisk the eggs and sugar thoroughly to create a light, airy base that will help your cookies have a perfect texture.
- Don't overmix the batter after adding dry ingredients. Fold gently to maintain the glossy, smooth consistency.
- Use a cookie scoop for uniform cookies that bake evenly. This ensures each cookie looks professional and tastes consistent.
- Watch the baking time carefully. These cookies can quickly go from perfectly fudgy to overdone. The slightly cracked surface is your key indicator of doneness.
- Let the cookies cool completely on the wire rack to allow them to set and develop their signature crisp-yet-chewy texture.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 40mg
