Flourless Fudge Cookies

4.60 from 5 votes

A flourless fudgy cookie that is less than a 100 calories for each cookie!

Prep Time25

Cook Time10

Total Time35

Course: Dessert

Cuisine: Cookies

Servings: -14 cookies

Calories: 214kcal

Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray (or silicon baking mat). Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk in your second cup of sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Melting your chocolate: As far as technique goes. Couple of important things. This cookie calls for melted chocolate. You can melt in the microwave. If you do, just make sure to melt in 30-second intervals so as not to burn the chocolate. Be sure to stir each time. Your chocolate look like it's not melted, but give it a stir before nuking it another time. Chocolate chips will tend to keep their shape, so stirring is key!
Room temperature: Second of all, you are using egg whites in this recipe. Not only does this keep the calories nice and low, it is essential in creating a fluffy meringue to which you will add your other ingredients. Just make sure they are room temperature so they whip up to full volume.
Watch that baking time. Last thing before I let you run to your kitchen to start whipping up a batch. Just keep an eye on these cookies. Every oven is different. Knowing your oven is key in baking. It's best to invest in an oven thermometer so you know if your oven runs hot or colder than what it says it's running at. Mine came out perfectly at 10 minutes. I suggest starting at 8 minutes and go from there. You definitely don't want to over bake them. That would be such a shame!
Checking for doneness: For chocolate cookies, sometimes it's hard to tell when they are done. You can't rely on the color of the cookies to tell you they are done. So for these cookies you want to be looking for cookies that puffed and slightly cracked on top.

Pro Tip: I coat my hands in powdered sugar first so the dough doesn't stick to my hands.