Flourless Chocolate Cookies aka brownie cookies have a delicious crispy outer edge with a chewy chocolate center. Made with semisweet and dark chocolate are insanely irresistible.
Flourless Chocolate Cookies are called brownie cookies in our house because these cookies taste just like brownies!
Here is the deal with these cookies, once you make a batch of these Copycat Starbucks Flourless Chocolate Cookies I guarantee you will make another.
My husband literally stashed the cookies away so he could have one every day after work. This is funny because he isn’t the biggest sweet person, incredibly dark chocolate. So the fact that he loved these surprised me. He loves them warmed up in the microwave for a few seconds, I like them just at room temp.
Here is the funny thing about my husband and his love for these cookies, one afternoon after heating one up for a few seconds he topped it with a layer of Nutella. Oh. My. Goodness. So good. Rich, but oh so good. If you love Nutella, you’ve got to try it.
My kids love these chocolate cookies as well. After our first batch, they were devoured and my kids asked me when I was going to make the next batch of brownie cookies these cookies really do taste like a chewy chocolate brownie.
Craving something sweet but don’t want to ruin your diet? These flourless chocolate cookies are for you! Not only are they delicious, but they’re also low in calories and fat. So go ahead and indulge! You deserve it.
Ingredients
Grab all the ingredients, and with a few simple steps, you could have gooey-fudgy goodness in no time! So don’t wait!
- Powdered sugar
- Unsweetened cocoa powder
- Cornstarch
- Salt
- Eggs (one whole egg, plus two whites)
- Vanilla extract
- Semi-sweet chocolate chips
- Dark chocolate chips
How do you make Copycat Starbucks Flourless Chewy Chocolate Cookies?
Preheat oven to 350 degrees. In a large mixing bowl whisk together powdered sugar, unsweetened cocoa powder, cornstarch, and sea salt.
Once well combined, mix in egg whites, egg, and vanilla until thoroughly combined and the batter is smooth. Fold in all the chocolate chips but two tablespoons of dark chocolate chips.
Scoop onto a baking sheet prepared with parchment paper; 6 large or 8 regular cookies. Top with 3-4 chocolate chips.
Place in preheated oven and bake for 12-14 minutes, depending on your cookie size. Remove from oven and cookie on a cooling rack for 3-5 minutes.
Baking & storing tips for Flourless Chocolate Cookies.
Do not store in the refrigerator after baking.
Something I love about this cookie recipe is that there is no need to refrigerate the dough before baking, so just bake straight away.
If you don’t have to use dark chocolate chips, you can use any other chocolate chip to substitute, dark chocolate is highly recommended.
Make sure only to use egg whites, not the whole egg, as this is what makes the meringue-like texture.
Keep them fresh and store them in a Ziplock bag or sealed container. A great tip to help them not to stick together is to place parchment paper in between each cookie.
To get that oven taste, heat in the microwave for a few seconds, yum!
Can’t get enough of Starbucks treats, try these other copycat recipes!
- Double Chocolate Brownies
- Chocolate Chip Cookies
- Michigan Cherry Oat Bars
- Blueberry Muffins
- Lemon Loaf Copycat
More flourless recipes we love!
Gluten-Free Chocolate Chip Cookies
Gluten-Free Peanut Butter Cookies
4-Ingredient Pumpkin Nutella Brownies
Don’t forget to pin this recipe to your favorite Pinterest board.
Copycat Starbucks Flourless Chewy Chocolate Cookies
Ingredients
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 large egg whites
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together powdered sugar, unsweetened cocoa powder, cornstarch, and sea salt. Once well-combined, mix in egg whites, egg and vanilla until completely combined and batter is smooth. Fold in all but 2 tablespoons of the dark chocolate chips.
- Scoop onto baking sheet prepared with parchment paper; 6 large cookies or 8 regular cookies.
- If you are making large cookies, do 1 very generous scoop, then use your finger to make the dough into a perfect circle. If you are making regular cookies, just do 1 cookie dough scooper full and make sure to spread the cookie with your finger in a perfect circle.
- Place 3-4 chocolate chips from the 2 tablespoons set aside on top of each cookie.
- Place in preheated oven and bake for 12-14 minutes, depending on your cookie size.
- Remove from oven and cookie on cooling rack for 3-5 minutes.
Video
Notes
Wow, this is so yummy, I like different variety of chocolate cookies.
Thank you!
Love how moist and chewy these turned out! The perfect treat for my sweet tooth!
Thank you! I’m so glad you like the cookies.
Oh my these look absolutely amazing!
Thank you!
Oooh, the texture of these looks absolutely perfect and chewy indeed!
Thank you!
These look so gooood! Totally making these soon
They are amazing! Enjoy!
These are seriously the best cookie! We can’t get enough of them! So easy to put together too!
Thank you so much! I’m glad you like the recipe!
These cookies look so fun and tasty!
Thank you!
I’ve made these 3 or 4 times, and they are always a hit! I love how they require only a few simple ingredients and how easy they are to make! My best friend is gluten-free, so I will usually make these when she has me over. My other friend, who isn’t gluten-free, devours 2 or 3 in a row…lol. They are definitely like brownies. 🙂
I’m so glad to hear that! I’m also gluten-free and it is hard to resist them for sure. Thank you for the review!
It’s way better than the original.
Thank you!
These are great! BUT.. I tore up so many of the cookies trying to get them off the parchment paper. What’s the trick to get them off nicely. Did you spray with nonstick spray?
I’m sorry to hear you had trouble with that! We use non-stick parchment, maybe see if it was the right side? You can use spray next time to be sure! I also like to use silicone mats myself if you do have them.
It lists 1 whole egg and 2 eggs whites in the beginning, but in the printable recipe, just 2 egg whites. Which is it??
I see now that it has 1 whole egg and 2 egg whites in the printable recipe, but still listed in the comments. Make sure you only use egg whites to get the meringue consistency. I have tried making a similar recipe and they failed, which is why I feel this needs clarification. Thanks!
very very nice
Thank you!
I found these to have a strong powder sugar taste. Has anyone thought that and if so, what could I do? These are my moms favorite cookies!
What kind of cocoa powder did you use? If you want a richer chocolate flavor, I would try using a Dutch process cocoa if you haven’t already. Natural cocoa powder is lighter and may be why the powdered sugar is overpowering it.
very very nice Thank you!
I have always loved these cookies! I cannot wait to make them at home!
I am sure that these cookies will be our new favorite!
Made this twice and both times it was just soup. Disappointing
Well that’s crazy because it’s a cookie recipe, so I am sure it was.