Description
Rich, fudgy flourless chocolate cookies flavored with cocoa and dark chocolate—perfect for Passover celebrations and gluten-free friendly.
Ingredients
- 8 oz (225 g) dark chocolate (at least 70%), chopped
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ¼ tsp salt
- 3 large eggs, at room temperature
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp pure vanilla extract
- ½ tsp instant espresso powder (optional, enhances chocolate flavor)
Instructions
- Preheat oven to 325 °F (165 °C). Line a baking sheet with parchment paper.
- In a heatproof bowl over simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat.
- Whisk in sugar and salt until combined and slightly cooled.
- Add eggs one at a time, whisking after each until smooth.
- Sift in cocoa powder and add vanilla (and espresso, if using); whisk until smooth and glossy.
- Drop rounded tablespoonfuls of batter onto prepared pan, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers look slightly wet.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling and set.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- Ensure eggs are room temperature for better texture.
- You can roll dough balls in powdered sugar before baking for a crinkled look.
- For extra richness, sprinkle sea salt on top before baking.
- Make ahead and freeze baked cookies; thaw at room temperature before serving.