There is this restaurant in our hometown (Columbus, Ohio) called Northstar Cafe that has these chocolate truffle cookies that are seriously divine. By no real intention, this recipe for chewy, fudgy chocolate cookies is a solid replica. I think theirs might have flour and butter, while my recipe just has powdered sugar, cocoa powder, egg whites, vanilla, salt, and chocolate! So, bonus points for those of you who are gluten free.
I’m going to let you in on a secret that will shame any of my baking friends. I NEVER have chocolate chips in my pantry. I should really just buy a jumbo bag from Costco so I have them when I need them. But, I do always have some sort of chocolate on hand. I typically end up just chopping chocolate for my desserts and it works just as well.
These chewy chocolate cookies have minimal ingredients, but do have a bit of technical baking in the recipe. You’ll whip your egg whites into soft peaks, which is the picture on the far right. I wanted to show the progression because it can be confusing as to know when they are ready!
The whipped egg whites help create air pockets in these chocolate cookies so they are nice and chewy and delicious. You can read all about the importance of eggs in baking over here on The Kitchn.
The dry ingredient portion of this recipe is just powdered sugar and cocoa powder! Some of my pictures look a little fuzzy because the cocoa powder was flying all around, whooopsie. We use Rodelle cocoa powder and it’s amazing. It goes on sale for like $6 at Costco in the fall, so I’ve learned to stock up.
When you whisk the powdered sugar and cocoa powder together, make sure there are no lumps or white spots.
I’m not sure what was happening with my camera here and why these pictures look so bad, but they are important to show for this recipe! As you combine the whipped egg whites with the cocoa/powdered sugar, your mixture will start to get wet and sticky, which is good! Keep going until it’s almost combined and then add your chocolate chips or chopped chocolate. Fold them in until there is no powder left!
Then, use a cookie scoop and plop the dough onto a silicone lined cookie sheet. It will flatten out a bit but should be thick enough to stop so it doesn’t run all over your baking sheet into the other chocolate cookies.
You’ll toss in the oven for about 15-18 minutes and ta-daaaa, chewy and fudgy and delicious chocolate cookies! You can also toss some powdered sugar on top too if you’d like some additional yumminess. Be warned, these are seriously addictive.
If you like this gluten free fudgy, chewy, chocolate cookies, you might also like these The Beard and The Baker recipes!
Double Chocolate Chip Scones
Peppermint Mocha Cupcakes
Grocery Store Style Iced Oatmeal Cookies
Gluten Free Fudgy Chewy Chocolate Cookies
Ingredients
- 4 egg whites
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper, set aside.
- Using a stand mixer beat the egg whites and vanilla on high speed until soft peaks form, about 5-6 minutes.
- In a separate bowl, whisk together the powdered sugar, cocoa powder and salt until it’s free of lumps and white streaks.
- Add half of the dry ingredients to the egg white mixture and fold with a rubber spatula until no streaks remain. Then, fold in the remaining dry ingredients until no streaks remain. Lastly stir in the chocolate chips or chopped chocolate.
- Scoop 14-16 equally sized portions of the batter onto the prepared baking sheets about an inch or so apart.
- Bake the cookies for 15-17 minutes. The surface of the cookies will appear dry and they will start to crack around the edges.
- Let cool on the baking sheet for a few minutes before moving to a cooling rack.
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