- Today, we are making fudgy flourless cookies.
These are, oh, my gosh, they are so rich and so chocolaty
and they have no flour in them
so they're completely gluten-free.
You're not going to want to miss it.
(lighthearted music)
Hey everyone, it's Dorothy with crazyforcrust.com
and welcome back to my kitchen.
Today, oh, if you like chocolate and rich fudgy cookies,
this is going to be the recipe for you.
Yes, we are talking again about cookies.
I love cookies.
I have a whole book coming out about them, link down below.
These are rich and chocolaty.
They have no flour in them,
so they're kind of like those flourless chocolate cakes,
how rich and dense, and fudgy they are,
but it's in cookie form.
So I like to call these brownie cookies,
flourless cookies, fudgy cookies,
whatever you call them, they are so good and rich,
and you are going to love them.
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Now let's get in the kitchen.
You're going to start off by whisking together
your dry ingredients in a large bowl.
So you're going to mix together
one and a half cups of powdered sugar.
Now, quick note, if you do want to make sure
that these are gluten-free on purpose,
make sure that the powdered sugar you're using
is gluten-free.
Then you're going to add an eighth of a teaspoon of salt,
two thirds of a cup of cocoa powder
and two teaspoons of cornstarch,
and you're going to whisk that altogether.
The cornstarch is our thickener that we're using
instead of using flour.
And for cocoa, you can use,
since there is no leveler in this cookie,
though we're not using baking soda or baking powder,
you can use Dutch processed cocoa, special dark,
regular, unsweetened, whatever you like.
Then you're going to add two large egg whites
and a teaspoon of vanilla extract,
and you're going to stir that together.
Now it's going to look like it's never going to come together
and there's not enough liquid to all that powdery stuff,
but don't worry, it will come together
in a nice cookie dough.
Now, sometimes when I make this, it's thicker than others,
sometimes it's kind of runny-ish and sometimes it's thick.
It doesn't matter, they'll both bake up the same way.
I think it just kind of depends
on the brand of powdered sugar
and the brand of cornstarch that you're using,
and also if you have accidentally packed your cornstarch
or your powdered sugar.
Now, to the dough, we're adding chocolate chips.
You can add chocolate chunks, you can add chocolate chips,
you can really add whatever you want.
I'm adding one cup of those.
You can also add a half of a cup
of chopped walnuts or pecans,
your choice whether or not to use them.
Once this is all stirred together,
you're going to drop these onto your cookie sheets.
Because there is no butter or anything, they will stick.
I use parchment paper, or you can use a Silpat baking mat.
I prefer the way these bake on parchment paper,
but you're going to want to spray the parchment paper
with non-stick cooking spray.
I know that parchment and Silpats
are supposed to be non-stick, and they are,
but for these cookies, you still want to spray them
as well as using the liner.
Then you're going to scoop one
or two tablespoon-sized cookies onto your cookie sheets,
and you're going to bake them at 350
for about 11 to 15 minutes.
Bake these until they are mostly no longer glossy
on the outside.
They'll look a little bit dry, a little bit dryer,
and somewhat cracked around the edges,
and that's how you know that they're done.
And once you're done baking them,
you have the most rich and fudgy chocolate cookie
that you will ever taste.
These are literally, they're like,
it's almost like eating espresso.
There's no espresso in this, it's just rich, rich chocolate,
but that's the kind of jolt you get from the chocolate.
So these are so, so good.
If you are a chocolate lover, you're going to love these.
You can see from the center of the cookie,
how rich and fudgy they are.
These are fantastic.
Chocolate lovers, you're going to love these cookies.
Leave me a comment
and let me know what your favorite kind of cookie is,
and keep watching for even more recipes.