If there’s one thing you should know about me, it’s this:
I. Love. Chocolate.
I would definitely classify myself as a chocoholic.
Which is why this recipe is perfect for me. I mean, the title says double chocolate, so I figured I just had to try it out.
And for a flourless cookie, it’s not too bad! They’re very easy to make – not many ingredients necessary and it can all be done in one bowl without a mixer!
The one thing I would say about these cookies is that they should definitely be eaten warm and pretty much right out of the oven. When they’re fresh, they’re warm and gooey and soft and beautiful. Cooled down I found that they weren’t that great.
But that’s 100% okay with me, as I tend to be so impatient I eat things right out of the oven anyway.
I should probably re-name this post something to the effect of ‘flourless chocolate explosion in your mouth’ but that really just doesn’t have the same ring to it as ‘flourless double chocolate cookies’.
Sidenote: These are great dipped in milk.
Here’s what they look like:
And here the super simple steps to follow to recreate them:
*The original recipe lists the amounts in ounces, so I’m going to keep it that way so there’s no mix ups when trying to convert it to cups*
13 oz of icing sugar
3 1/2 oz of cocoa powder
1 tbsp of cornstarch
2 large eggs
1 tsp of vanilla
6 oz of dark chocolate chips (I used a little bit more, because as I mentioned above, I just really love chocolate)
Optional: sea salt for sprinkling on top
Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.
In a large bowl, mix together all the ingredients. I didn’t have to use my mixer for this because there’s not too many ingredients, and they were all easy to combine together.
Using either a dough scoop or a tablespoon, drop dough onto your lined baking sheet. My ‘dough’ was fairly thin and almost had the consistency of brownie batter, so I put 6 cookies on the pan at a time.
If you want, you can add some sea salt sprinkled on top before you place them in the oven. I didn’t, just because most of the people who eat my baking aren’t huge fans of sea salt.
Bake for 12-15 minutes, until the tops of the cookies are cracked and shiny, and look something like this:
I took them off of the pan while they were still warm, and even with the parchment paper it was a bit of a struggle.
Eat while still warm! (trust me on this one)
Recipe adapted from Butter Baking