Flourless Triple Chocolate Cookies Recipe
If you’re a fan of gooey, chocolaty treats but want to keep things simple and gluten-free, get ready for your new favorite: Flourless Triple Chocolate Cookies! These chewy masterpieces pile on semisweet, milk, and white chocolate chips for a decadent burst of flavor in every bite. With a crackly top, soft center, and the richest chocolate profile of any cookie I’ve ever made, they’re an instant crowd-pleaser — and miraculously, there’s not a speck of flour in sight. Whether you’re baking for a special occasion or just craving something sweet, this recipe will earn a permanent spot in your go-to dessert collection.
Ingredients You’ll Need
What’s amazing about Flourless Triple Chocolate Cookies is how they rely on just a handful of ingredients, each one key for achieving that deeply chocolatey, fudge-like result with a perfectly gooey middle. The trio of chocolate chips brings complexity, while the absence of flour lets pure chocolate flavor shine.
- Powdered Sugar (2¾ cups): This sweetens the cookies and helps provide the signature crackly top and chewy texture.
- Unsweetened Cocoa Powder (½ cup): Enhances the intensity of the chocolate flavor and deepens the cookie’s color.
- Salt (¼ teaspoon): Just a pinch to balance out all the sweetness and heighten the rich chocolate taste.
- Egg Whites (2 large): Binds the dough while keeping the cookies light and creating a delicate crust.
- Vanilla Extract (1 teaspoon): Rounds out and mellows all that chocolate with a little warmth and sweetness.
- Semisweet Chocolate Chips (½ cup): Provide melty puddles and bursts of classic chocolate flavor.
- Milk Chocolate Chips (½ cup): Add creamy, smooth sweetness for extra depth.
- White Chocolate Chips (½ cup): Bring a pop of color and rich, vanilla-infused contrast to each bite.
How to Make Flourless Triple Chocolate Cookies
Step 1: Prep Your Baking Sheets
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This helps prevent the cookies from sticking and makes cleanup a dream. Give yourself plenty of room for the cookies to spread and develop those beautiful cracks on top.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the powdered sugar, unsweetened cocoa powder, and salt. Breaking up any cocoa lumps at this stage ensures your batter turns out smooth and even — it’s the secret to a glossy finish!
Step 3: Add Wet Ingredients
Pour in the egg whites and vanilla extract. Stir everything together until you have a thick, sticky, and almost brownie-like batter. The mixture will seem unusual without flour, but trust the magic happening here — it’s exactly what brings the cookies their irresistible chew.
Step 4: Fold in the Chocolate Chips
Now comes the fun part: gently fold in the semisweet, milk, and white chocolate chips. Make sure they’re evenly distributed so that every cookie boasts a triple hit of goodness. The batter will be chunky, thick, and slightly glossy.
Step 5: Portion and Bake
Using a tablespoon or a small cookie scoop, drop scoops of dough onto your prepared baking sheets, spacing them about 2 inches apart so they won’t meld together in the oven. Slide them into the oven and bake for 10–12 minutes, until the tops are glossy and cracked, yet the centers are still soft. This ensures that classic Flourless Triple Chocolate Cookies texture: fudgy inside with a lightly crisped shell.
Step 6: Cool and Transfer
Once baked, let the cookies cool on the tray for 5 minutes, allowing them to set up while remaining soft. After that, gently move them to a wire rack to finish cooling completely — if you can wait that long before tasting one!
How to Serve Flourless Triple Chocolate Cookies
Garnishes
These cookies already look stunning with their shiny, craggy surfaces and pools of melted chocolate, but if you want to level up, sprinkle a tiny bit of flaky sea salt right after baking. For a festive finish, dust with powdered sugar or drizzle with melted white or milk chocolate before serving.
Side Dishes
Pair Flourless Triple Chocolate Cookies with a cold glass of milk, a scoop of vanilla bean ice cream, or a shot of hot espresso for an unbeatable dessert moment. They also shine on a holiday cookie platter next to lighter treats like lemon bars or almond biscotti.
Creative Ways to Present
Try stacking them up and tying with a ribbon for a gorgeous edible gift, or arrange around a bowl of chocolate fondue for dipping. For parties, tuck two cookies around a scoop of ice cream to make the ultimate gluten-free sandwich cookies.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Flourless Triple Chocolate Cookies fresh by placing them in an airtight container at room temperature. They’ll stay chewy and fudgy for up to 5 days, though they never last that long in my house!
Freezing
For longer storage, freeze the fully cooled cookies in a zippered freezer bag or airtight container, separating layers with parchment to prevent sticking. They’ll keep well for up to two months — perfect for emergency chocolate cravings.
Reheating
To bring back that fresh-from-the-oven magic, pop a cookie in the microwave for 8–10 seconds. The chocolate chips will melt just a bit, and the centers go irresistibly gooey again.
FAQs
Can I use whole eggs instead of just egg whites?
For this recipe, stick with just the egg whites. The yolks add extra fat and richness, which can make the cookies too soft and prevent the signature shiny tops and chewy texture.
How do I know when the cookies are perfectly baked?
Look for cookies that are glossy and cracked on top, but still slightly soft in the center. They’ll continue to set as they cool, so be careful not to overbake — you want that fudgy bite!
Can I substitute other types of chocolate chips?
Absolutely! Swap in dark chocolate, butterscotch, or peanut butter chips for fun variations. Just make sure to keep the total amount the same for best texture.
Are Flourless Triple Chocolate Cookies suitable for gluten-free diets?
Yes! Since there’s no flour involved, these cookies are naturally gluten-free. Just double-check your chocolate chips and cocoa powder to ensure they’re certified gluten-free.
Why did my cookies spread too much?
If your cookies spread more than expected, it may be due to extra-large egg whites or overly warm batter. For best results, let your dough rest for a few minutes before scooping, and bake right after mixing.
Final Thoughts
Nothing says homemade comfort like a batch of warm, gooey Flourless Triple Chocolate Cookies. Give these a try and share them with those you love — or keep a secret stash for yourself! They’re pure chocolate bliss in every bite.
Print
Flourless Triple Chocolate Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Flourless Triple Chocolate Cookies that are rich, fudgy, and irresistibly chocolatey. Perfect for those who love a triple dose of chocolate in every bite!
Ingredients
Dry Ingredients:
- 2¾ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
Wet Ingredients:
- 2 large egg whites
- 1 teaspoon vanilla extract
Chocolate Chips:
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together powdered sugar, cocoa powder, and salt.
- Add Wet Ingredients: Add egg whites and vanilla extract, stirring until a thick, fudgy batter forms.
- Fold in Chocolate Chips: Gently fold in all three types of chocolate chips.
- Bake: Drop batter onto baking sheets and bake for 10–12 minutes until glossy and cracked on top.
- Cool: Let cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For a more intense chocolate flavor, add ½ teaspoon of instant espresso powder to the batter.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
