The most chocolate chip cookie without flour
4 servings
60 minutes
This cookie is a true celebration for chocolate lovers. Without a single grain of flour, it remains incredibly rich and airy, resembling the texture of brownies. The history of such desserts began in Europe, where chefs experimented with ingredients to create new flavor combinations. Cocoa powder gives a deep, rich chocolate flavor, while nuts and chocolate chips add texture and a refined aroma. Vanilla extract softens the intensity of cocoa, creating a harmonious blend. This dessert is perfect for those seeking a light yet indulgent chocolate treat without traditional flour components. The cookie pairs wonderfully with a cup of coffee or warm milk, and its slightly cracked surface adds charm to homemade baking. It will be an excellent choice for a cozy evening or festive tea time.
1
Whip the egg whites at room temperature into a foam.
- Egg white: 2 pieces
2
Combine powdered sugar, cocoa, and salt, then sift.
- Powdered sugar: 1 glass
- Cocoa powder: 1 glass
- Salt: pinch
3
Carefully, in small portions, add cocoa powder to the egg whites, then vanilla, nuts, or chocolate chips. It should have a thick, gooey consistency (like for brownies).
- Powdered sugar: 1 glass
- Cocoa powder: 1 glass
- Vanilla extract: 1 teaspoon
- Nuts: to taste
- Chocolate drops: to taste
4
Line the baking tray with parchment paper and grease it with vegetable oil.
5
Place the cookies in portions (1 tablespoon) 3 cm apart. They will increase in size. If desired and with creativity, the cookies can be decorated with coconut, chocolate shavings, nuts, etc.
- Nuts: to taste
- Chocolate drops: to taste
6
Bake in a preheated oven at 180 degrees for 13-15 minutes. The cookies should crack slightly on top.
7
Once ready, take out of the oven and let cool on a rack.