Try this Flourless Fudge Cookies recipe, or contribute your own.
- Carbohydrate 162.291151804678 g
- Cholesterol 0 mg
- Fat 29.9331933390777 g
- Fiber 15.6674170064661 g
- Protein 24.2388250080542 g
- Saturated Fat 17.5307383366724 g
- Serving Size 1 1 recipe (338g)
- Sodium 236.03983334311 mg
- Sugar 146.623734798212 g
- Trans Fat 1.52969333358581 g
- Calories 889 calories
Step-by-step
- Preheat the oven to 350°F.
- Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
- In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
- Stir in the vanilla and egg whites.
- Whisk just until the batter is moistened.
- Stir in the chocolate chips.
- Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ †of space between each cookie).
- Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
- Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.
Glossy, lightly cracked surfaces shatter gently against teeth to reveal a dense, fudgy interior that mimics traditional flour-based confections without containing a single grain of wheat. Bakers often attempt to swap granulated sugar for the specified three cups of powdered sugar, yet doing so destroys the structural integrity of the batter. Granulated sugar lacks the cornstarch binder present in powdered varieties, resulting in thin, spreading puddles rather than cohesive rounds. Liquid egg whites must support a massive volume of dry cocoa and sugar. Overwhisking the batter incorporates excess air that causes the cookies to deflate unevenly in the oven. Temperature control remains critical. Operating at 350 degrees Fahrenheit ensures the exterior sets before the interior liquefies entirely.
- Line baking sheets with silicone mats or parchment paper because the high sugar concentration guarantees severe sticking on bare metal.
- Allow two and a half inches of spacing between portions to accommodate the natural spread during baking.
- Bake strictly between eight and ten minutes to maintain the signature soft center.
- Cool the cookies completely on the baking sheet before attempting transfer, as warm proteins lack the firmness required for movement.
Properly stored treats maintain acceptable texture for up to three days inside an airtight container. Humidity control prevents the high sugar content from drawing moisture out of the ambient air and turning the surfaces sticky.
