Flourless Chocolate Cookies

Ingredients

• 45 g unsweetened dutch process cocoa powder
• 180 g icing sugar
• 2 large egg whites

Makes about 8-9 cookies

Method

1. Line a baking sheet with parchment paper.
2. Crack the eggs into a bowl, keeping the yolks and whites together. Take an empty plastic bottle, gently squeeze it, place the opening over a yolk, then slowly release the bottle. The yolk will be sucked into the bottle, leaving the egg white behind. Transfer the yolk to another bowl and repeat for the second egg. You can use the yolks to make a delicious two-ingredient chocolate mousse! See here, so don’t chuck them away 🙂
3. In a separate bowl, whisk together the cocoa powder and icing sugar until well combined.
4. Slowly pour the egg whites into the dry ingredients and stir with a spatula or whisk until a thick, glossy batter forms. The consistency should be similar to brownie batter—thick but slightly runny. (Optional: Add a pinch of salt or a splash of vanilla extract for extra richness.)
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps thicken the batter and makes it easier to scoop.
6. Preheat the oven to 180°C (356°F) about 10 minutes before removing the batter from the fridge.
7. Use a teaspoon to drop small mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes until the cookies are set on the edges and have a shiny, cracked surface. Want perfectly round cookies? Watch the video below for an easy trick!
9. Cool completely on the baking sheet before removing. The cookies will be soft at first but will firm up as they cool.