Flourless Chocolate Chocolate Chip Cookies - Rich Cocoa
Rich, fudgy cookies made entirely without flour, relying on cocoa powder for structure and depth. The combination of butter, brown sugar, and chocolate chips creates intensely chocolatey treats with a tender, almost brownie-like texture. Perfect for gluten-free diets or anyone craving serious chocolate flavor. These bake quickly and stay soft with slightly crispy edges.
Ingredients
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Cream butter and sugars together in electric mixer
- 3
Add egg and mix
- 4
Combine dry ingredients in separate bowl
- 5
Add dry mixture to butter mixture and mix to combine
- 6
Fold in chocolate chips
- 7
Drop cookies on prepared baking sheet
- 8
Bake until set
Tips
Room temperature butter is crucial for proper creaming with sugars to achieve the right texture.
Don't overbake as cookies continue cooking on hot pan after removal from oven.
Let cookies cool on baking sheet for 5 minutes before transferring to prevent breaking.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be prepared and shaped, then frozen for up to 3 months
Best served warm or at room temperature
Common Mistakes
Use room temperature butter to avoid lumpy mixture
Don't overmix after adding dry ingredients to prevent tough cookies
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I substitute regular flour for cocoa powder?
No, this recipe relies on cocoa powder for both flavor and structure. Using flour would completely change the texture and chocolate intensity.
What if my cookies spread too much?
Chill the dough for 30 minutes before baking, or make sure your butter wasn't too warm when mixing.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.