Description
Delight in these rich and fudgy Flourless Triple Chocolate Cookies that blend semi-sweet chocolate chips, dark chocolate chunks, and white chocolate chips into a perfectly glossy, cracked top cookie. Naturally gluten-free and boasting an intense chocolate flavor, these cookies are easy to prepare and ideal for satisfying any chocolate craving.
Ingredients
Scale
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 baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the powdered sugar, unsweetened cocoa powder, salt, and cornstarch to combine and aerate the mixture.
- Add wet ingredients and stir: Add the egg whites and vanilla extract to the dry mixture, stirring continuously until a thick, glossy batter forms, which ensures a fudgy texture.
- Fold in chocolate chips and chunks: Gently fold in the semi-sweet chocolate chips, dark chocolate chunks, and white chocolate chips evenly into the batter for a triple chocolate experience.
- Scoop batter onto sheets: Using a tablespoon, scoop portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies develop a shiny, cracked surface indicating doneness.
- Cool completely: Let the cookies cool fully on the baking sheets before attempting to remove them to prevent breaking, as the cookies are delicate when warm.
Notes
- These cookies are naturally gluten-free, making them suitable for those with gluten sensitivities.
- For a more intense chocolate flavor, opt for Dutch-process cocoa powder.
- Allow cookies to cool fully on the baking pan to avoid breaking since they are fragile when warm.
