Flourless Fudge Cookies are a rich, chocolatey fudge cookie. I like the richness from the cookie batter and the chocolate chips as well as the crunch from the chopped pecans.
I saw this cookie recipe on Facebook. It linked to the King Arthur Flour site. The King Arthur Flour site shows flat cookies. My cookies are always thicker. When I make the batter, it is thick and sticky. The original recipe calls for the batter to be like a thick syrup. If it is not, it directs you to add more egg whites. I haven't tried adding more egg whites because I like a thick cookie. If you want a flatter cookie, add more egg whites as the original recipe instructs.
The original recipe has optional ingredients of espresso powder, chocolate chips and/or nuts. When I make these cookies, I use espresso powder as well as chocolate chips and nuts. Nestle Toll House Semi-Sweet Chocolate Chip Morsels are good in these cookies because they are smaller chips than other brands. Smaller chips share the spotlight with the chopped pecans and cookie batter.
I use a teaspoon to drop the cookie batter onto the prepared baking sheets. The batter is thick and sticky, so it doesn't work well for me when using a cookie scoop. I dropped rounded teaspoons a couple inches apart onto the baking sheets. You could make a larger cookie, if you prefer. If you make a larger cookie, adjust your baking time as needed.
The original recipe calls for preheating the oven after the cookie batter is on the baking sheets. If your cookie batter is more like a syrup, it would spread out a little while the oven is preheating.
The cookies are sticky, so make sure that you use lightly greased baking sheets or use silicone mats. If you bake cookies on parchment paper, make sure you lightly grease the parchment paper, too. I use ungreased silicone mats and the cookies do not stick.
Another rich cookie that you might like is Magic Cookie Bars. They are layered graham crackers, condensed milk, nuts, coconut and chocolate chips
I hope you enjoy the Flourless Fudge Cookies!
Flourless Fudge Cookies
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional
- 1 cup cocoa powder
- 3 jumbo egg whites
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, optional
- 1 cup chopped pecans, optional
- Lightly grease three or four baking sheets or line the baking sheets with silicone mats.
- In a large bowl, whisk together the sugar, salt, espresso powder and cocoa. Set aside.
- In a separate bowl, whisk together the egg whites and vanilla extract.
- Add the egg mixture to the sugar mixture then stir to combine. Be sure to scrape the sides of the bowl.
- Add the nuts and chocolate chips then stir to combine. The batter will be sticky and thick.
- Drop the batter by rounded teaspoons onto the prepared baking sheets.
- Preheat the oven to 350F. Allow the cookie batter to rest on the baking sheets while the oven preheats.
- Once the oven is preheated, bake the cookies for 5-7 minutes. The cookies will slightly spread and be a little shiny when they are done.
- Remove the cookies from the oven and allow them to cool on the baking sheets.
- When the cookies are completely cool, use a spatula to carefully loosen them from the pan.