Flourless Dark Chocolate Brownie Cookies

Here I am, sitting in Wyoming, (mostly) all moved in.

Actually, I could be folding the millions of garbage bags full of clothes sitting in my room or organizing my new cupboards, but since I currently have a sick baby snoring on my chest, I have no choice but to tell you all about these outrageous, big, fat, gooey, dark chocolate brownie cookies that I made to break in my new kitchen.

(Because it's not my kitchen until there's a fine dusting of cocoa powder on everything in sight.)

Oh hey, look! It's our new backyard. This was from a little outing we went on the other day. Wyoming's alright.

Anyway, cookies.

I wasn't even going to make these gluten free because I thought I could just pack them in Samuel's lunches, but then two thoughts went through my head:

1. Brownies seriously don't even need flour. Cocoa powder is basically just chocolate flour, right?

2. I'm pregnant. I need chocolate. How could I even consider poisoning these with gluten so I can't eat them?

So, flourless they were. Samuel went wild for them (at least for the ones that were left when he got home). And how could he not? I mean, look at them.

Don't miss a recipe! Follow Yammie's Noshery on Facebook, Twitter, Instagram, and Pinterest or join the email list by entering your email address in the top right hand corner!

• 
  
• Flourless Dark Chocolate Brownie Cookies 
• Makes about a dozen cookies 
• 
  
• 1/2 cup white sugar 
• 1/2 cup brown sugar 
• 6 T butter 
• 2 large eggs 
• 1 teaspoon vanilla 
• 1 cup cocoa powder (I used this dark cocoa, but regular cocoa would work too) 
• 1/8 teaspoon salt 
• 1/2 cup chocolate chips (I used these dark chips, but a mixture of dark and white or whatever combo you like would be great!) 
• 1/2 cup roughly chopped walnuts (optional) 
• 
  
• 
  
• Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until bubbly, stirring occasionally. Remove from heat and beat well with a hand mixer. 
• 
  
• Add in the eggs and vanilla and beat with hand mixer for two minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies). 
• 
  
• Stir together the cocoa and salt and add them to the batter. Beat for another 30 seconds. 
• 
  
• Fold in the chips and nuts. The batter maybe be thin. Allow the batter to rest while you preheat the oven to 350°F and lightly grease a cookie sheet. The batter should thicken as it rests. 
• 
  
• When the batter is scoopable (but still very sticky), scoop by about 3 tablespoons full onto pan (I used this cookie scooper and made each cookie two scoops on top of each other). 
• 
  
• Bake cookies for about 12-15 minutes. When they come out of the oven, you can press a few more chocolate chips into the tops of the cookies (just so they look pretty). 
• 
  
•