2 Ingredient Flourless Brownie Cookies
Very quick and easy brownie cookies that need just 2 ingredients. These flourless brownie cookies are so chewy and fudgy and have shiny tops.
Ingredients
- 1 cup (178 g) semisweet chocolate chips
- 1 large (32 g) egg white, brought to room temperature
Instructions
- Preheat oven to 325°F (163°C). Line a large cookie sheet with parchment paper.
- In a large microwaveable bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in the egg white. Vigorously whisk in the egg white until it is completely incorporated with the chocolate and you have a smooth batter with no traces of egg white. Your batter should be quite thick.
- Using a 2 tsp cookie scoop, scoop cookie mixture and release onto prepared cookie sheet, spaced 2 inches apart. (I like to scoop slightly more than the scoop can hold because some of it will stick to the spoon.) The batter should be thick enough that it won't spread out on its own. Use the back of a metal spoon or your fingers to slightly flatten and smooth the surface of the cookies. If you are finding the mixture is too sticky to smooth the surface, you can use slightly dampen the spoon or your finger, which should prevent the mixture from sticking (you don't want your finger/spoon to be fully wet, just a slight bit of moisture).
- Bake cookies for about 10-12 minutes or until done. When cookies are done, they will have a shiny crinkle surface. Let cookies cool and set on cookie sheet before removing them with a cookie spatula. Store uneaten cookies in an airtight container at room temperature.
Notes
- I used a fresh egg white from a US standard large egg. I have not tried making these with carton egg whites.
- It is important that your egg white is at room temperature because if it is too cold, it will cause the chocolate to seize.
- Make sure your egg white is completely whisked into the batter.
- When smoothing the surface of the cookies, you can use your finger or the back of a spoon. Just smoothing the surface should also cause the cookies to flatten slightly. You don't need to flatten them beyond that. Slightly dampening the finger/spoon can help prevent the batter from sticking to it. Be careful not to have the finger/spoon be fully wet because that will leave too much water on the cookies and will prevent them from getting their shiny crackly surface.
- You can double the recipe to make more cookies.
- I use this 2 tsp cookie scoop.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 77kcal, Carbohydrates: 11g, Protein: 0.3g, Fat: 4g, Saturated Fat: 3g, Sodium: 5mg, Fiber: 1g, Sugar: 8g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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