This bowl of fudgy chocolate goodness started as a pantry experiment on a quiet afternoon when I had a craving for something intensely chocolatey but didn't want to commit to a full batch. These Small Batch Flourless Chocolate Cookies are the happy result: chewy and dense like the best parts of a brownie, with a crisp crinkled top and a soft, almost molten center. I first discovered the technique while riffing on a family brownie recipe, swapping flour for a simple powdered sugar and cocoa combination that concentrates chocolate flavor and delivers dramatic texture with minimal effort.

I usually make these when I want a quick, satisfying dessert for two or when a friend drops by unexpectedly. They come together in about 10 minutes of active prep and bake in roughly 12 minutes, so you can have warm cookies on the table in under half an hour. Because they are naturally gluten-free, they’ve become a favorite when someone brings a dietary restriction to the gathering. My partner always remarks on how the top cracks like a classic crinkle cookie while the inside stays dense and fudgy — the contrast is what makes these truly memorable.

Ingredients

• Powdered sugar (3/4 cup): Finely ground sugar is essential for structure and sweetness. Look for a finely sifted brand or sift yourself to avoid lumps; it forms the dry base that replaces flour and creates that glossy crinkle top.
• Unsweetened cocoa powder, Dutch-process (1/4 cup): Dutch-process cocoa gives a deep, mellow chocolate flavor and darker color. If you only have natural cocoa, the cookies will still work but the color and acidity will be slightly different.
• Salt (1/8 teaspoon): A small amount brightens and balances the chocolate; use fine salt so it dissolves uniformly.
• Large egg white (1): Room temperature for best volume when whipped. The whipped white provides lift and a light, crisp exterior while keeping the center dense.
• Cream of tartar (pinch): Stabilizes the whipped egg white so the structure holds as you fold in dry ingredients.
• Vanilla extract (1/2 teaspoon): Adds warmth and rounding to the chocolate; pure vanilla is worth it here.
• Semi-sweet chocolate chips (4 tablespoons): Stirred into the batter for melty pockets of chocolate; you can use mini chips or chop a bar for more dramatic melting pockets.

Instructions

Preheat and prepare: Preheat your oven to 350°F and position the rack in the middle. Line a baking sheet with a single piece of parchment paper lightly sprayed with cooking spray (this helps the sticky cookies release later). Alternatively, a silicone mat can work, but I prefer greased parchment for the best release. Combine dry ingredients: In a small bowl, whisk together 3/4 cup powdered sugar, 1/4 cup unsweetened Dutch-process cocoa powder, and 1/8 teaspoon salt until uniform. If your powdered sugar has lumps, sift the sugar and cocoa together through a fine-mesh strainer to ensure a smooth, lump-free mixture. Whip the egg white: In a separate small bowl, add 1 large room-temperature egg white, a pinch of cream of tartar, and 1/2 teaspoon vanilla extract. Using a handheld mixer, beat on medium speed until soft peaks form — glossy, billowy, and able to hold a peak that slightly flops at the tip. This will give the cookies their crinkly top and lightness. Fold in dry ingredients: Sift or sprinkle about one-third of the dry mixture over the whipped white and gently fold with a spatula until mostly incorporated. Repeat in two more additions, folding carefully to preserve air. With the last addition, fold until there are no dry streaks; the batter should be thick and sticky like glue. If it seems too loose due to a large egg white, add cocoa powder in 1 tablespoon increments until the desired viscosity is reached. Add chocolate and portion: Stir 4 tablespoons of semi-sweet chocolate chips into the batter. Using a small cookie scoop (about 1.5 tablespoons) or a rounded teaspoon, scoop 6 equal mounds onto the prepared sheet, leaving at least 2 inches between them. The batter may spread slightly on the parchment — that’s normal. Bake and cool: Bake for 10 to 12 minutes. They’re done when the tops are crinkly, the edges feel set, and you can smell chocolate. Cool on the baking sheet for 1 to 2 minutes, then use a sturdy spatula to transfer to a wire rack to finish cooling. Hold the parchment in place with an oven mitt as you slide the spatula beneath each cookie to avoid tearing.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers inside an airtight container at room temperature for up to 3 days to preserve the fudgy center. For longer storage, freeze the baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature and warm briefly in a 300°F oven for 4 to 6 minutes to refresh the exterior crispness. Avoid refrigerating baked cookies as it can dry them out faster.

Ingredient Substitutions

If you don’t have Dutch-process cocoa, use natural cocoa powder but be aware the final color and acidity will change slightly; add a pinch of baking soda only if you use natural cocoa and want a slightly lighter texture. Swap semi-sweet chips for dark or milk chocolate based on preference, but note milk chocolate may make cookies sweeter and softer. For a nutty note, fold in 2 tablespoons of finely chopped toasted hazelnuts or walnuts — they won’t affect structure but add crunch.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar, a scoop of vanilla ice cream, or a spoonful of salted caramel for contrast. These are elegant when plated alongside espresso or a rich hot chocolate. For a casual presentation, stack three cookies on a small plate with a sprig of mint or orange zest to brighten the flavor. They also pair nicely with a glass of cold milk for a classic comfort combination.

Seasonal Adaptations

In winter, add 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground cardamom for festive warmth, or fold in a teaspoon of orange zest and 1/4 teaspoon orange extract for a bright winter-citrus version. In summer, fold in 1 tablespoon finely chopped fresh strawberries and decrease chips slightly, or swirl in a tablespoon of raspberry jam on top before baking for a jammy center — watch closely as fruit adds moisture and can change bake time slightly.

Meal Prep Tips

Make the batter ahead: after whipping the egg white, fold in the dry mixture and mix through the chips, then cover and refrigerate for up to 24 hours. When ready, portion and bake directly from chilled (you may need an extra 1 to 2 minutes of bake time). For portable treats, package cooled cookies in parchment-wrapped bundles for gifting or lunchboxes; include a small desiccant packet for shipping longer distances to maintain texture.

Success Stories

I shared these at a small book club and the cookies vanished within minutes — someone said they reminded them of a brownie crossbred with a crinkle cookie. I’ve received messages from readers who used gluten-free chocolate chips during holiday baking and appreciated the simplicity and reliability of the method. The most common feedback: don’t skip the cream of tartar and spray the parchment — those two small details reduce sticky failures and make clean release predictable.

These cookies are a celebration of concentrated chocolate flavor with minimal fuss. They’re perfect for weeknight indulgence, sharing with friends, or whenever you want a small, impressive batch. Give them a try and make small adjustments to suit your chocolate preferences — they’re forgiving and rewarding.