Homemade Bite: Flourless Chocolate-Chocolate Chip Cookies

Soft, rich, and gooey chocolate cookies! What's not to love?

If you're a chocolate lover, these are the cookies for you. They carry a rich chocolate density, but also remain very light and delicate. I think that's my favorite part about these cookies--they don't feel like anchors after you eat them. 

When I first tried this recipe and finished the dough, I thought I had made a mistake. I basically had a bowl of melted chocolate. But, don't fret. As you transfer the dough to a shallow container and let the dough chill (for at least 12 hours), it hardens and becomes delectable cookie dough. Also, just a warning: when you are rolling the cookie dough into balls, it may begin to stick to you hands because it has warmed up. Dont worry, just keep on rolling the dough! 


These cookies must be watched and checked after about 7 minutes in the oven. It is very difficult to take them out at the right time because there is only a small window where the middle of the cookie is gooey and the outside isn't yet crispy. You should take the cookies out right when the edges start cracking and there is a soft spot a little bit larger than a quarter in the center. 

After you take the cookies out of the oven, sprinkle a bit of powdered sugar on top of them and let them cool for 5-7 minutes. This time allows the cookies to harden and gain their structure. 

As for texture, these are feathery-soft, almost airy, and they really do melt in your mouth. It's vital that you find a quality chocolate for this recipe because the cookie is made up mostly of chocolate. I used Guittard 63% cocoa and it worked great. You can order the product here https://www.guittard.com/our-chocolate/detail/extra-dark-chocolate-chips, but any chocolate above 60% cocoa should work. With a good chocolate and good timing with taking the cookies out, these will have a to-die-for center. It will be molten, similar to a lava cake, and will ooze out of the cookie once you bite into it. I recommend eating these while they're still warm because that's when the melted chocolate is at its best. Enjoy!


Timing: 15 minutes the day before, 20 minutes the day of

Yield: 20 cookies


  • 2 cups of dark chocolate chips (60% cocoa or greater)
  • 3 tablespoons + 1/2 teaspoon of unsalted butter 
  • 1 cup + 2 tablespoons + 2 teaspoons of granulated sugar
  • 1/4 cup of cornstarch
  • 3/4 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1/4 cup of pecans, coarsely chopped
  • powdered sugar, for sprinkling

One Day Before

Melt 1 1/2 cups of the chocolate chips in a double boiler: Fill a pot with about 3 inches of water and bring it to a simmer. Place the chocolate chips in a stainless-steel bowl and place the bowl over the water. Stir slowly with a spatula to ensure the chocolate chips are completely melted and smooth before turning off the heat.

Note: No water can get into the melted chocolate. Make sure the bowl fits snugly into the pot so that no steam can escape. Even the smallest amount of water can ruin the texture of your melted chocolate.

Melt the butter in the microwave for about 30 seconds on high. Mix it into the melted chocolate. Keep the mixture warm over the hot water.

In a mixing bowl, combine the granulated sugar, cornstarch, baking powder, and kosher salt. Add the eggs and whisk until fully incorporated and the mixture resembles pancake batter. Use the spatula to make sure you incorporate any dry ingredients that have settled on the bottom or sides of the bowl.

Slowly whisk in the melted chocolate–butter mixture. If it has cooled and begun to solidify, reheat it before incorporating.

Gently fold in the remaining 1/2 cup chocolate chips and the pecans with the spatula. Make sure everything is evenly mixed in, but be careful not to over mix the dough.

Transfer the dough into a shallow dish. Cover it tightly with plastic wrap that touches the surface of the dough. This will prevent a film from forming on the top of the dough. Place in the refrigerator to rest overnight (at least 12 hours).

The Day Of

Preheat the oven to 350° F (175° C) and place a rack in the center of the oven. Line a baking sheet with parchment paper.

Using your hands, break the dough into pieces the size of your palm (approximately 3 1/2 tablespoons). Roll the dough into balls and place them on the baking sheet at least 2 inches apart from each other. Press gently on the top of each ball with the palm of your hand to form a thick disk. This dough doesn’t spread much, so the disk should be relatively close to the size of cookie you’d like.

Bake on the center rack for 3 and 1/2 minutes, then rotate 180°, and bake for another 3 and 1/2 minutes. At this point, you're going to want to keep an eye on the cookies--they may need another minute or so. Take the cookies out when the edges start to crack and there is a soft spot a little bit larger than a quarter in the center. 

Let the cookies cool on the baking sheet for 5-7 minutes so that they harden and gain their structure. Lastly, sprinkle on a bit of powdered sugar and pour a glass of milk. Eat up!

Storage Instructions:

The dough can stay in the fridge for up to 3 days and in the freezer for up to one week. Once baked, the cookies can be kept in an airtight container for up to two days.

Recipe adapted from: Dominique Ansel; the secret recipes.