For an even richer flavor, consider using high-quality dark chocolate with a cocoa content of 70% or higher. Ensure your egg whites are at room temperature for maximum volume when whipping. Don't overbake the cookies; they should be slightly soft in the center when removed from the oven. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Flourless Triple Chocolate Cookies
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PREP TIME30 mins
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COOK TIME9 mins
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TOTAL TIME49 mins
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SERVING24 People
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VIEWS8
Indulge in the decadence of these flourless wonders! These triple chocolate cookies offer a rich, fudgy experience without the need for flour, making them a perfect gluten-free treat for any chocolate aficionado. Get ready for an explosion of chocolate in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol0 mg
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Fiber2 g
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Protein2 g
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Saturated Fat3 g
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Sodium51 mg
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Sugar16 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400°F (200°C). Lightly coat two baking sheets with cooking spray. (Prep time: 5 minutes)
02
StepIn a double boiler, gently melt the bittersweet chocolate over simmering water. Stir frequently until smooth, ensuring to scrape down the sides to prevent burning. Remove from heat and let cool slightly. (Cook time: 8-10 minutes)
03
StepIn a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1 cup of confectioners' sugar, continuing to beat until the mixture is glossy and resembles a soft marshmallow creme. (Mix time: 5-7 minutes)
04
StepIn a separate bowl, whisk together the remaining 1/2 cup of confectioners' sugar, cocoa powder, cornstarch, and salt. Gradually beat this dry mixture into the egg white mixture on low speed until a soft meringue forms. Gently fold in the cooled, melted bittersweet chocolate and chopped dark chocolate until the dough is stiff and well combined. (Combine time: 5 minutes)
05
StepPlace the remaining 1/2 cup of confectioners' sugar in a bowl. Roll rounded tablespoons of dough into balls, and then roll each ball in the confectioners' sugar, ensuring they are generously coated on all sides. Place the cookies 2 inches apart on the prepared baking sheets, and sprinkle a pinch of coarse sea salt over each cookie. (Assembly time: 15-20 minutes)
06
StepBake in the preheated oven until the tops of the cookies start to crack, approximately 9 to 10 minutes. (Bake time: 9-10 minutes)
07
StepLet the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. (Cool time: 20-30 minutes)
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Ashlee Pacocha
Jul 1, 2025I added a teaspoon of espresso powder to the dry ingredients, and it gave them a wonderful mocha flavor.
Clarabelle Tillman
Jul 1, 2025These cookies are amazing! So easy to make and everyone loved them.
Alisa Boehm
Jul 1, 2025This recipe is a keeper! I've already made it three times.
Armando Smith
Jul 1, 2025My kids are gluten-free, and they were so happy to have such a decadent treat.
Tyrique Bednar
Jun 30, 2025I accidentally overbaked them a bit, but they were still delicious!
Adelia Kautzer
Jun 30, 2025Doubled the recipe for a party and they were gone in minutes!
Eliane Hirthe
Jun 29, 2025The sea salt is a game changer! It really brings out the chocolate flavor.
Fannie Donnelly
Jun 28, 2025I was skeptical about flourless cookies, but these are incredibly delicious and fudgy!