If your chocolate cravings know no limits, Flourless Triple Chocolate Cookies just might become your new go-to indulgence. These decadent treats have the soul of a brownie—fudgy, intensely chocolaty, yet miraculously made without a trace of flour. They’re naturally gluten-free, loaded with three types of chocolate, and each bite delivers a rich, chewy texture that’s practically blissful. Whether you’re baking for a crowd or treating yourself, these cookies are a guaranteed crowd-pleaser, with that irresistible homemade touch that turns any day into something special.
Ingredients You’ll Need
The beauty of these Flourless Triple Chocolate Cookies is that they come together with just a handful of classic staples—yet each one plays an important part, whether it’s for structure, deep chocolate flavor, or that signature shiny, crinkly top. Here’s what makes every ingredient matter:
- Powdered sugar: Creates the cookie’s delicate crust and fudgy middle while dissolving gently into the egg whites for a smooth batter.
- Unsweetened cocoa powder: This is your ticket to an ultra-rich, dark chocolate flavor—opt for Dutch-process for even more intensity.
- Salt: A tiny but mighty addition that sharpens every chocolatey note and balances the sweetness.
- Cornstarch: Just a touch helps the cookies hold their chewy, brownie-like structure.
- Egg whites: These bind everything together, replace the function of flour, and help create that glossy finish.
- Vanilla extract: Rounds out all the flavors with warm, aromatic depth—don’t skip it!
- Semi-sweet chocolate chips: Melt into puddles for pockets of melty chocolate in every bite.
- Dark chocolate chunks: Offers intense, bittersweet pools that balance the sweetness beautifully.
- White chocolate chips: Add a creamy, sweet contrast to all the deep chocolate flavors.
How to Make Flourless Triple Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheets
Begin by setting your oven to 350°F (175°C) so it reaches the perfect temperature just as your cookies are ready to bake. Line two baking sheets with parchment paper; this not only prevents sticking but also helps the cookies slide right off without cracking. Since these cookies are delicate out of the oven, don’t skip this step—it’s a simple way to guarantee bakery-worthy results.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the powdered sugar, cocoa powder, salt, and cornstarch. This isn’t just about distributing everything evenly; the act of whisking adds a bit of air and ensures your cookies turn out with that iconic shiny, crackled surface, not to mention even chocolate flavor in every bite.
Step 3: Add Wet Ingredients
Pour the egg whites and vanilla extract into the bowl with the dry ingredients. Stir slowly at first, as the batter will seem thick and stubborn—but persevere! Soon it will come together into a glossy, thick chocolate batter that’s almost mousse-like in appearance and texture.
Step 4: Fold in the Triple Chocolates
Gently fold in the semi-sweet chocolate chips, dark chocolate chunks, and white chocolate chips. This is where the magic happens! Each type Dessert.
Step 5: Portion and Bake
Using a tablespoon or a small cookie scoop, dollop mounds of batter onto your prepared baking sheets—leave at least two inches between each, as they’ll spread. Slide the trays into your preheated oven and bake for 10 to 12 minutes. Keep an eye out: you’re seeking cookies that are shiny and crackled on top, but still soft at the center.
Step 6: Cool Completely
This is the part where patience pays off! The cookies are very delicate while warm, so allow them to cool fully on the baking sheets. Once cooled, they’ll firm up enough to lift off easily, revealing gorgeously glossy tops and chewy, brownie-like middles.
How to Serve Flourless Triple Chocolate Cookies
Garnishes
For a bakery-ready finish, sprinkle a little flaky sea salt on top of the cookies just before baking; it’s a small touch that makes those triple chocolate flavors sing. When serving, a dusting of powdered sugar or a drizzle of melted chocolate can add extra flair—especially on a dessert platter.
Side Dishes
Pair your cookies with a scoop of vanilla ice cream for a classic match, or serve alongside fresh strawberries for a slightly tart and fruity contrast. These cookies also go beautifully with a hot cup of coffee or a glass of cold milk for an afternoon treat or after-dinner delight.
Creative Ways to Present
Stack the cookies in clear cellophane bags and tie with a ribbon for a charming homemade gift. Arrange them in a circle on a cake stand, or build a cookie sandwich by slathering whipped cream or chocolate ganache between two cookies. For parties, plate them with other miniature desserts to create a show stopping mixed platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover Flourless Triple Chocolate Cookies in an airtight container at room temperature for up to 4 days. They’ll stay moist and chewy, but do try to keep them out of direct sunlight and away from heat to maintain their luscious texture.
Freezing
These cookies freeze wonderfully! Arrange them in a single layer in a freezer-safe container (separating layers with parchment paper). They’ll keep for up to three months—perfect for satisfying chocolate cravings on a whim.
Reheating
To refresh a cookie (or two), microwave on low power for about 10–15 seconds. This brings back that fresh-from-the-oven gooeyness and melts the embedded chocolate bits just enough to make the experience feel brand new.
FAQs
Can I use regular chocolate chips instead of all three types of chocolate?
Absolutely! Feel free to customize your cookies with whatever chocolate you have on hand. The “triple chocolate” mix does give the best depth of flavor, but using just one kind will still yield fantastic results.
Why are my Flourless Triple Chocolate Cookies cracking on top?
The cracking is totally normal and even desirable! It’s a hallmark of these cookies, thanks to the airy, meringue-like batter and the hot oven—think of it as your guarantee that the centers will be perfectly chewy and fudgy.
Is it okay to use Dutch-process cocoa instead of natural cocoa?
Yes, and many bakers prefer Dutch-process for its richer color and smoother, deeper chocolate flavor. Either type works, so use your favorite for a personalized touch.
Can I substitute liquid egg whites from a carton?
You can! Just measure out the equivalent amount (about 1/2 cup for four large egg whites), and be sure they’re plain with no additives or seasoning for the best results.
How can I make Flourless Triple Chocolate Cookies extra gooey?
Slightly underbake the cookies by removing them at the 10-minute mark rather than 12. Letting them cool fully on the tray ensures they “set” but keep the centers ultra-fudgy and decadent.
Final Thoughts
If you adore chocolate in any form, you owe it to yourself to bake a batch of Flourless Triple Chocolate Cookies. They’re simple, irresistibly chocolaty, and sure to disappear quickly. I can’t wait for you to experience the joy of sharing these homemade gems—so grab your mixing bowl and treat yourself!
Print
Flourless Triple Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
Indulge in these decadent Flourless Triple Chocolate Cookies that are rich, fudgy, and gluten-free. Packed with three types of chocolate, these cookies are a chocolate lover’s dream!
Ingredients
Dry Ingredients:
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients:
- 4 large egg whites
- 1 tablespoon vanilla extract
Chocolate Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- 1/2 cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat the 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, salt, and cornstarch.
- Add Wet Ingredients: Stir in egg whites and vanilla extract until a thick batter forms.
- Fold in Chocolate: Gently fold in semi-sweet chocolate chips, dark chocolate chunks, and white chocolate chips.
- Bake: Scoop batter onto baking sheets and bake for 10–12 minutes until cookies are shiny and cracked.
- Cool: Allow cookies to cool completely on the baking sheets before serving.
Notes
- These cookies are naturally gluten-free.
- For a richer flavor, use Dutch-process cocoa.
- Cool cookies completely on the pan to avoid breakage when warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 18g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
