Flourless Triple Chocolate Chip Cookies
Triple Chocolate Chip cookies are a chocolate lover's dream. I use cocoa powder, bittersweet or semisweet chocolate and cacao nibs. I love adding the cacao nibs because they're loaded with antioxidants and add a nice texture to these cookies. Because there are 3 cups of powdered sugar it's important to use unsweetened cocoa powder and the bitter or semisweet chocolate. Cacao nibs also do not have any sugar. They are unprocessed and are the raw form of chocolate. These are gluten free and flourless, so perfect for anyone with a gluten intolerance or allergy as well as a dessert for Passover. Don't forget the espresso powder. That's what makes these "just right."
Equipment
- 2 sheet pans
- parchment paper or silpats
- large bowl
- medium bowl
- whisk
- wire rack
Ingredients
- 3 cups organic powder or confectionary sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tsp pure vanilla extract
- 2 large organic egg whites room temperature
- 1 large egg room temperature
- 4 oz bittersweet chocolate
- 1/2 cup organic pecans toasted (optional)
- 3 tbs cacao nibs
- flaky finishing salt
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment paper or silpats.
- In a large bowl, whisk powdered sugar, cocoa powder, espresso powder, and salt.
- In a medium bowl, whisk the egg whites, egg, and vanilla extract until cohesive. Add this to the dry ingredients until combined. Fold in the chocolate and cacao nibs (and pecans if using).
- Spoon tablespoon size amount of batter onto the baking sheets. Add a sprinkle of finishing salt on top of each cookie. Leave an inch between each cookie.
- Bake for 14 minutes (rotating the pans 1/2 way through), until the cookies have set around the circumference.
- Let them cool on the sheet pans for 5 minutes and then transfer to a wire rack until they have completely cooled.
Notes
** Amazon Affiliate - I may receive compensation.