Ghirardelli's Flourless Fudgy Chocolate Chip Cookies

If you're craving a rich, chocolatey treat that's both chewy and fudgy, these cookies are the perfect answer. Made without flour, they offer an intense cocoa flavor that's simply irresistible and easy to whip up anytime.

Cooking Hints

Use high-quality chocolate chips for the best flavor and texture.
Chill the dough for at least 30 minutes to help the cookies hold their shape while baking.
Avoid overbaking; the cookies should look slightly soft in the center when you take them out.

Ingredients 0/7

1 cup finely chopped pecans Cooking spray 3 cups powdered sugar ¼ teaspoon table salt 3 large egg whites, at room temperature 2 teaspoons vanilla extract 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Ingredient Image

Ghirardelli's Flourless Fudgy Chocolate Chip Cookies ingredients

Reasons You'll Love It

These cookies are rich and intensely chocolatey with a perfect fudgy texture. They offer a delightful chewiness without any flour, making them great for those who want a gluten-free treat. The combination of gooey chocolate chips and deep cocoa flavor makes each bite irresistible.

Step 1

Heat your oven to 350°F. Spread the pecans out in a single layer on a baking sheet and toast them in the oven for about 6 to 8 minutes, giving them a stir halfway through so they brown evenly. Once toasted and smelling amazing, let them cool completely, which should take around 20 minutes.

Step 2

While the nuts are cooling, line two large baking sheets with parchment paper and give the paper a light spray with cooking spray to keep the cookies from sticking. In a big bowl, sift together the powdered sugar, cocoa powder, and salt. In another bowl, beat the egg whites until they’re frothy—this usually takes about a minute and a half.

Step 3

Gently fold the egg whites and vanilla into the dry ingredients; the batter will be quite thick. Then stir in the bittersweet chocolate chips and the toasted pecans until everything is nicely combined.

Step 4

Use a cookie scoop or spoon to drop about 2 tablespoons of dough onto your prepared sheets, spacing them roughly 3 inches apart. Bake the cookies for 8 to 10 minutes, until their tops look shiny and cracked. Let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely, which should take about 15 minutes. Enjoy!

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By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Ideas For Every Meal

Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream. They also pair well with a hot cup of coffee or tea for a cozy afternoon snack. For a special touch, drizzle some melted chocolate over the top before serving.

Storage Guide

Store cookies in an airtight container at room temperature to keep them soft and fudgy. They will stay fresh for up to a week. For longer storage, freeze the cookies in a sealed bag and thaw at room temperature before enjoying.