Flourless Hot Chocolate Cookies

Course: cookies

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: cookies

Calories: 226kcal

Author: Becky Hardin - The Cookie Rookie

Flourless Hot Chocolate Cookies are a rich, fudgy treat fancy enough to serve at a holiday party, but easy enough to whip up anytime chocolate cravings hit.

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Equipment

Ingredients

1 pound powdered sugar 454 grams
¾ cup unsweetened cocoa powder 63 grams
1 tablespoon cornstarch 7 grams
½ teaspoon kosher salt
4 large egg whites 56 grams
1 cup milk chocolate chips 170 grams, Ghirardelli recommended
¾ cup mini marshmallow bites 32 grams, in the shaker (if you can't find these mini mini ones, cut small marshmallows in quarters), plus more for garnish

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk the sugar, cocoa, cornstarch, and salt together.
1 pound powdered sugar, ¾ cup unsweetened cocoa powder, 1 tablespoon cornstarch, ½ teaspoon kosher salt
Add the egg whites and, using a hand mixer, beat until smooth. Add the chocolate chips and mini marshmallow bits. Place the bowl in the refrigerator and allow it to chill for 10 minutes.
4 large egg whites, 1 cup milk chocolate chips, ¾ cup mini marshmallow bites
Using a spoon, drop 1-inch balls of dough, 2 inches apart, onto the prepared baking sheet. The dough is pretty thin, so don't be worried if they flatten quite a bit. Sprinkle the cookies with extra marshmallows, if desired.
Bake for 15 minutes, or until set and crackly. Let cool on cookie sheets 3 minutes; then transfer to a cooling rack until cool. Repeat with remaining dough.

Notes

Mix the ingredients together really well so that they have an even texture throughout.
Because the hot chocolate cookies contain no flour, they do spread quite a lot, so allow them space on the baking sheet.
Let them cool completely before storing.

Storage: Store flourless hot chocolate cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition