*These cookies are like a shortcut to brownie heaven — glossy, chewy, and intensely chocolatey without even a hint of flour.*

These cookies look like they belong in a bakery case, but they’re secretly one of the easiest things you can make at home. No flour, no butter, no mixer — just powdered sugar, cocoa, egg white, and a few pantry extras. They spread a lot in the oven (don’t panic, that’s how they get their shiny, crackly tops) and the texture is somewhere between a brownie and a cookie. I like folding in a handful of chocolate chips for extra pools of melted chocolate, but they’re just as good plain. Small batch, big payoff.

Ingredients (makes about 6–8 cookies)

115 g (scant 1 cup) powdered sugar
20 g (about 3 Tbsp) unsweetened cocoa powder
Pinch of salt
1 egg white (from a large egg, about 2–3 Tbsp liquid egg white)
1/4 cup semisweet chocolate chips (optional)
Pinch of instant coffee (or less if you want it subtle)
1/2 tsp vanilla extract (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment and lightly grease it to prevent sticking.
In a medium bowl, whisk together the powdered sugar, cocoa powder, and salt. Stir in the egg white, coffee, and vanilla until a shiny, thick batter forms.
Fold in the chocolate chips if using.
Scoop about 1–1½ tablespoons of batter per cookie onto the baking sheet, leaving plenty of room (they spread quite a bit). You’ll likely get 6–8 cookies in total.
Bake in the center of the oven for 8–10 minutes. At 8 minutes, they’ll be extra gooey; at 10, more set.
Right after baking, use the rim of a bowl or glass to gently nudge the edges into a round shape — this helps “fluff” them up.
Transfer immediately to a wire rack so they don’t overcook on the hot tray. Let cool fully before enjoying.