Flourless Dark Chocolate Cookies with Sea Salt

The night is dark and full of chocolate.

Sorry for the Game of Thrones puns, but I am super excited for the last season premiere tonight. Matt and I are having a two-person viewing party, where we’ll be eating lots of finger food and dessert all day (and night).

Today’s dessert of choice are these Flourless Dark Chocolate Cookies with Sea Salt. These are incredibly fudgy cookies, studded with dark chocolate chips, and finished with flaky sea salt. They’re flourlesss (and if you make sure to use gluten-free confectioner’s sugar, they’re GF!) and easy to whip up. No need for a mixer, no need to chill the dough.

I’ve actually been making these cookies for months, and included them in the cookie boxes I put together for the holidays. I adapted the recipe from an old Bon Appetit recipe for Chocolate Brownie Cookies. Every single person who has tried these cookies have loved the chewiness and deep chocolate flavor.

I’m contemplating making these cookies for my youngest sister’s wedding in a couple of weeks. I made the wedding favors for our wedding as well (I made these Salted Dulce de Leche Macaroons!) For Patty’s wedding, I think I might make a different variation, too, and add some dried fruit and/or nuts.

But for today, as we count down the hours for the Game of Thrones premiere, these dark chocolate cookies are as perfect as Cercei’s outfits and wine-pouring skills. (PS – these go great with red wine, too).

Yield: 2 dozen

Flourless Dark Chocolate Cookies with Sea Salt

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


3 cups gluten-free confectioners sugar
3/4 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 large egg whites
1 large egg
1 cup dark chocolate chips
1 tablespoon Maldon sea salt (or any other flaky sea salt)


  1. Preheat oven to 350 F.
  2. In a large bowl, whisk together sugar, cocoa powder, and salt.
  3. Add egg white and egg, and mix until well combined. Batter will be thick. Fold in chocolate chips. 
  4. Using a standard cookie scoop (or a generous 1 tablespoon of dough), portion our the dough on a baking sheet lined with parchment paper. Make sure the cookies are 2 inches apart. Bake for 14-16 minutes., until the cookies are puffed, cracked, and set around the edges.
  5.  Sprinkle sea salt on top, and let cookies cook in pan (they will firm up and deflate a little). 


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