I’ve always loved chocolate in all its forms, but there’s something incredibly satisfying about a cookie that is intensely chocolatey yet delightfully chewy. These flourless chocolate cookies are one of my favorite creations because they capture that rich, fudgy texture that melts in your mouth while being surprisingly simple to make. I remember the first time I baked them—I didn’t have any flour on hand, so I experimented with just cocoa powder, sugar, and eggs. The result was beyond delicious, and from that moment, these cookies became a staple in my kitchen whenever I needed a chocolate fix.

You will love this recipe because it combines the deep flavor of chocolate with a soft, chewy texture that is hard to resist. Unlike traditional cookies that rely on flour for structure, these rely on eggs and cocoa powder to create a fudgy consistency that’s almost brownie-like. The intense chocolate flavor will satisfy any sweet tooth, while the chewy center makes each bite indulgent without feeling heavy. They’re perfect for those moments when you want a homemade treat in less than an hour, without sacrificing taste or texture.

One of the best things about this recipe is its versatility. You can add a handful of chocolate chips for extra gooeyness, sprinkle a pinch of sea salt on top for contrast, or even fold in chopped nuts for a subtle crunch. They’re also ideal for dietary adaptations—being flourless, they are naturally gluten-free, making them suitable for friends or family members with sensitivities.

These cookies are also incredibly affordable. The ingredients are simple, pantry-friendly, and easy to source: quality cocoa powder, sugar, eggs, a touch of butter, and chocolate chips if you like. No fancy additions, no complicated techniques, just pure, fudgy chocolate goodness.

Ingredients:

1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder
2 large eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup (90g) chocolate chips or chunks (optional)

How to Prepare Chewy, Fudgy Flourless Chocolate Cookies

Making these flourless chocolate cookies is easier than you might think. With a few simple ingredients and straightforward steps, you can create a batch of cookies that are rich, fudgy, and irresistibly chewy. The key is to mix the ingredients gently, ensuring the eggs and sugar are well combined while keeping the cocoa powder fully incorporated. This balance guarantees a smooth, glossy dough that bakes into perfect, soft-centered cookies.

Step-by-Step Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures the cookies bake evenly.
Combine dry ingredients. In a medium bowl, sift together the cocoa powder and salt. Sifting avoids clumps and ensures your cookies have a smooth texture.
Beat the eggs and sugar. In a separate large bowl, whisk the eggs and granulated sugar together until the mixture is pale, thick, and slightly frothy. This aeration helps the cookies achieve a light, chewy interior.
Add vanilla extract. Mix in the vanilla gently, folding it in with a spatula to maintain the frothy texture.
Incorporate the dry ingredients. Gradually fold the sifted cocoa powder and salt into the egg mixture. Use slow, steady strokes to combine until smooth and uniform.
Fold in chocolate chips (optional). If you like extra gooey pockets of chocolate, gently fold in chocolate chips or chunks. Be careful not to overmix, as this could affect the chewy texture.
Scoop the dough. Using a tablespoon or small cookie scoop, drop rounded mounds of dough onto the prepared baking sheet. Leave about 2 inches (5 cm) between each cookie to allow for spreading.
Bake the cookies. Place the baking sheet in the preheated oven and bake for 10–12 minutes. The edges should look set, but the centers may still appear slightly soft. This ensures a fudgy interior.
Cool slightly before serving. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up as they cool, maintaining their chewy texture.

Quick and Easy Tips:

Ensure your eggs are at room temperature for better incorporation.
Do not overbake; slightly undercooked centers yield the fudgiest results.
For extra flavor, sprinkle a pinch of sea salt on top before baking.

Customizable Options:

Add chopped nuts, such as walnuts or pecans, for crunch.
Substitute chocolate chips with caramel or peanut butter chips for variety.
Adjust sugar levels for a slightly less sweet or more intense chocolate flavor.

These cookies are incredibly popular with both kids and adults. Their fudgy texture, rich chocolate flavor, and easy preparation make them a crowd-pleaser for parties, afternoon snacks, or even last-minute dessert cravings.

Chewy, Fudgy Flourless Chocolate Cookies

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These chewy, fudgy flourless chocolate cookies are rich, soft, and irresistibly chocolatey. Made without flour, they have a dense, melt-in-your-mouth texture that satisfies any chocolate craving. Perfect for a quick treat, a party dessert, or a cozy snack, they are simple to prepare, versatile, and naturally gluten-free.

Author: Lura Skye
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: 14 1x

Ingredients

Scale

1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder
2 large eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup (90g) chocolate chips or chunks (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Sift together cocoa powder and salt in a medium bowl to remove clumps.
In a separate large bowl, whisk eggs and sugar until pale and frothy.
Gently fold in vanilla extract to the egg mixture.
Gradually fold the dry ingredients into the wet mixture until smooth.
Fold in chocolate chips or chunks if desired.
Scoop rounded mounds of dough onto the prepared baking sheet, leaving 2 inches (5 cm) between each cookie.
Bake for 10–12 minutes until edges are set and centers appear slightly soft.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a pinch of sea salt on top before baking.

Slightly underbaking ensures a fudgy interior.

Dough can be refrigerated for up to 24 hours before baking.

FAQs

Q: Are these cookies gluten-free?
Yes! Since this recipe uses no flour, it is naturally gluten-free, making it perfect for anyone avoiding gluten.

Q: Can I make the dough ahead of time?
Absolutely. You can prepare the dough and refrigerate it for up to 24 hours. Just scoop and bake when ready.

Q: Can I freeze these cookies?
Yes, both the dough and baked cookies freeze well. Freeze the dough in individual portions for easy baking later, or freeze baked cookies in an airtight container for up to 2 months.

Q: How do I make the cookies extra fudgy?
Slightly underbake them. Remove from the oven when the centers still look soft—they will firm up as they cool while keeping the fudgy texture intact.

Q: Can I use dark chocolate instead of chocolate chips?
Yes, chopped dark chocolate works perfectly and intensifies the chocolate flavor. Adjust sweetness if using very dark chocolate.

Q: Why are my cookies cracking on top?
A few cracks are normal and add a rustic look. Cracking happens when the surface dries slightly while the interior remains moist, contributing to the chewy texture.

Q: Can I add nuts or other mix-ins?
Yes, you can fold in nuts, caramel bits, or even a sprinkle of sea salt for added texture and flavor.