Flourless Chocolate Cookies
Difficulty level: Medium
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The texture is very similar to the edges of brownies or brownie cookies even. I would even say the texture resembles chocolate macarons. 

This recipe was developed by pastry chef François Payard. When he opened his first patisserie in Manhattan in 1997, he didn’t want to compete with iconic American cookies like chocolate chip or snickerdoodle. Instead, he based his signature cookie off a French macaron, which gives this flourless cookie a similar featherlight texture with a chewy middle and a thin, crisp outer shell.

I strongly recommend adding white or milk chocolate chips, fudge pieces and or marshmallows to the batter. If left plain, the cookie can be quite bitter. I also advise to be careful not to over-bake them as they burn quite easily since they're thin cookies. Anywhere between 7-10 minutes works best but this also depends on your oven calibration. Check at 7 minutes, and if the cookies haven't firmed up bake them a little more.

These delicate, flaky and fudge-y cookies are a lovely snack and taste even better the next day as the chocolate flavours continue to develop.

Prep Time
10 minutes
Cooking/Baking Time
7-10 minutes

6 oz. icing sugar sugar

1 oz. cocoa powder (preferably a good quality brand)

2 egg whites, lightly beaten

3 oz. milk chocolate chips

  1. Preheat the oven to 180º Celsius and line two large baking trays with baking paper.
  2. Sift the icing sugar and cocoa powder into a medium-sized mixing bowl.
  3. Add a little of the egg whites at a time until you get a slightly thin batter. You may not need to use all the egg whites. The consistency shouldn't be too runny or too thick like brownie batter.
  4. Next, gently stir in the chocolate chips.
  5. Working quickly, scoop a tablespoon full of batter on to the tray spacing them just over 2 inches apart. Don't worry if they don't form a perfect circle or if it starts to spread – it's just the nature of this cookie.
  6. Bake on the top shelves on the oven for 7-10 minutes or until they are crisp round the edges but don't wobble in the middle.
  7. Leave to cool completely on a wired rack.
  8. They can be quite tricky to peel of the baking paper. Cut the paper around the cookies. Then on a flat clean surface, turn the cookie upside down and gently peel off the remaining baking paper. Repeat this process for the rest of the cookies. Enjoy!

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