Public Recipe

    Flourless Brownie Cookies

    Flourless Brownie Cookies

    American

    American

    Ingredients

    • 350 g powdered sugar (base)
    • 65 g cocoa powder (flavor)
    • 0.5 tsp salt (enhancer)
    • 3 count egg whites — about 1/2 cup liquid (binder)
    • 0.5 cup semi-sweet chocolate chips — optional (inclusion)
    • 1 tsp instant coffee — optional (flavor enhancer)
    • 1 tsp vanilla bean paste — optional (flavor)

    Mise en Place

    0/1

    Process

    1

    preheat oven

    1. 1.Preheat oven to 350°F (175°C).
    2

    prepare baking sheet

    1. 1.Line a baking sheet with parchment paper and lightly butter it to prevent sticking.
    3

    mix batter

    1. 1.In a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
    2. 2.Stir until a thick, glossy batter forms.
    4

    add chocolate chips

    1. 1.Fold in the chocolate chips, if using.
    5

    chill dough

    1. 1.If your dough is super runny, refrigerate for 30-60 minutes before baking.
    6

    scoop and bake

    1. 1.Scoop 2-3 tablespoons of batter per cookie onto the prepared baking sheet.
    2. 2.Leave 4-5 inches between each cookie, as they spread quite a bit.
    3. 3.Four cookies per sheet will prevent spreading into each other, but you can fit six if you don't mind some overlap.
    4. 4.Place the baking sheet on the middle rack of the oven.
    5. 5.Bake for 8-10 minutes, or until the tops begin to crack.
    6. 6.8 minutes = very fudgy centers
    7. 7.closer to 10 minutes = less fudgy
    8. 8.Ovens vary, so bake in 1-minute increments if needed. Do not exceed 10 minutes.
    7

    shape cookies

    1. 1.Immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them.
    2. 2.This helps "fluff" the edges, which can look flat straight from the oven.
    8

    cool cookies

    1. 1.Remove cookies from the baking sheet right after shaping so they don't continue cooking on the hot tray.
    2. 2.Transfer to a cooling rack and let cool completely before eating.

    Plating

    • Serve cooled cookies as is.

    Sensory Checks

    Check

    Look for tops that begin to crack.

    Color

    The edges should look slightly puffed after shaping.

    Common Errors

    • ⚠ Overbaking: Cookies will become dry instead of fudgy.
    • ⚠ Not chilling the dough: If the dough is too runny, it will spread too much.

    Notes

    • The cocoa powder quality significantly impacts the flavor.
    • Using vanilla bean paste adds a richer vanilla flavor than extract.
    • The amount of chocolate chips is flexible based on preference.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 90%

    Flagged:

    • Exact amount of egg whites in liquid form was estimated from count.
    • Scaling unit for cookies is assumed.
    • Cuisine is assumed based on common cookie types.

    Techniques in this recipe