Flourless Chocolate Chocolate Brown Butter Cookies

These flourless cookies are the ultimate treat for chocolate lovers. They are rich, fudgy & loaded with chocolate flavor.

These cookies were adapted from the tiny, salty, chocolatey cookie recipe by Alison Roman. I loved the idea of it, but the reviews on the recipe highlighted a few areas suited for improvement.

One of the main points in her recipe is that the dough doesn’t need to be chilled. We tested un-chilled, chilled for a few hours and chilled overnight - overnight was the clear winner. Because these cookies are flourless and without leavening, they benefit hugely from a rest in the fridge, both texturally and flavor-wise. With a few changes these cookies became an instant favorite in our house. They also keep well, maintaining their fudgy texture for a few days because of the flourless element.

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Flourless Chocolate Chocolate Brown Butter Cookies

Yield: 12 cookies

Author: Erika Turk

Prep time: 20 MinCook time: 8 MinInactive time: 8 HourTotal time: 8 H & 28 M

These flourless cookies are the ultimate treat for chocolate lovers. They are rich, fudgy & loaded with chocolate flavor.

Ingredients

• 6 tablespoons salted butter
• 2 ½ cups confectioners sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon kosher salt (use 1 teaspoon if you are using Diamond Crystal. Use 1/2 tsp for other salt)
• 2 large egg whites
• 1 large egg
• 8 ounces 70% cacao chocolate, chopped

Instructions

1. In a small pot over medium heat, melt the butter, swirling occasionally until it begins to foam and turn brown, about 3 to 4 minutes, stirring occasionally. Remove from heat and allow it to cool.
2. In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, and salt, breaking up any lumps.
3. Use a spatula to mix in the egg whites, whole egg, and browned butter, stirring until fully incorporated. Fold in the chopped chocolate.
4. Transfer the dough to a container with an airtight lid and refrigerate at least overnight for best results.
5. After your dough has rested and chilled, preheat the oven to 350º and line two baking sheets with parchment.
6. Using a cookie scoop, portion dough into uniform balls and place onto the baking sheet, spacing them a few inches apart.
7. Bake until the cookies have have flattened and the tops look set and crinkly, about 6 to 8 minutes.
8. Allow to cool on the parchment before attempting to move them as they are very delicate when warm.
9. If not eating immediately, store in an airtight bag or container.

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