Comments on: Flourless Chocolate Cookies

By: Connor

Connor — Fri, 20 Mar 2026 20:49:58 +0000

Hi there! What is the main difference between these and the brownie cookies other than the obvious flour inclusion/exclusion? They seem like a very similar final product.

By: Sam Merritt

Sam Merritt — Tue, 17 Feb 2026 18:08:08 +0000

In reply to Donna Pitney. I'm sorry to hear this happened, Donna! There are a few things that could happen here. The first one would be the egg mixture didn't increase in volume quite enough. You can see what it should look like in this video. You also want to make sure to not over-mix when stirring in the cocoa powder. :(

By: Donna Pitney

Donna Pitney — Fri, 13 Feb 2026 23:22:10 +0000

I’m an experienced baker… I followed the directions to a tee. They looked good in the oven but as they cooled they became flat. The cookies taste great but disappointed in the flatness.

By: Mickey

Mickey — Tue, 23 Dec 2025 23:26:55 +0000

In reply to Sam Merritt. I never added butter to the sugars (?). I added butter to the chocolate while it was melting, and it was then very cool when adding to the eggs/sugar mixture. It is possible I over beat the eggs. Not sure where the fine line is between not beaten enough and over beaten. Quite a few folks here have commented on flat cookies and answers seemed to indicate the eggs weren't beaten enough.

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 16:39:33 +0000

In reply to Mickey Stock. Hi Mickey! Was your butter still really warm when adding the sugars? Is it possible the batter was over-mixed?

By: Mickey Stock

Mickey Stock — Sun, 21 Dec 2025 23:30:51 +0000

I just made these and they are definitely flatter than your pictures, but they are all crackly looking on top. They ended up being about 3-3.5 inches wide while yours seem smaller and higher. I did end up beating for a much longer time as I went a few minutes with my paddle attachment on the mixer then decided the whip attachment would be better. The batter looked like yours in the video as did the “balls” before they went in the oven. My cookie scoop is also the right size, maybe I should try a 1 TBSP size next time? Or my cookie sheets are much wider than typical so I did three rows of four, could that cause them to spread further? The batter tasted delicious but they are just now cooling so I haven’t actually eaten a cookie yet. I’m hoping they don’t just break into pieces after they cool.

By: Sam

Sam — Tue, 28 Jan 2025 16:49:49 +0000

In reply to Kerry. Hmmm if they were flat and the chocolate wasn't too hot, I would think it was more likely that the eggs weren't beaten quite enough. :(

By: Christie

Christie — Sun, 26 Jan 2025 01:38:56 +0000

These cookies turned out good, but they tasted bitter and didn’t crinkle. They were like little cake balls instead. Next time, maybe I would try them with milk chocolate if there is a next time. The only thing that saved them was me drizzling them with caramel and white chocolate. This is a definite pass for me. Maybe it’s just because I don’t like dark chocolate.

By: Kerry

Kerry — Sun, 26 Jan 2025 00:40:41 +0000

In reply to Sam. The chocolate was room temperature. Is it possible to beat the eggs too long?

By: Sam

Sam — Fri, 24 Jan 2025 18:31:31 +0000

In reply to Kerry. Hi Kerry! I'm sorry to hear this is happening! Is your chocolate mixture really warm when adding it to the egg/sugar? Are you making any substitutions or omissions?

By: Kerry

Kerry — Thu, 23 Jan 2025 17:15:30 +0000

Hi, these are delicious but mine keep coming out flat. The first time I beat the eggs 2 minutes, as suggested. The second time I went about 5 minutes. They were even more flat. Would it help to beat the eggs before I add the sugar? Or add an additional egg (or egg white)? I can’t figure out what’s going wrong.

By: Sam

Sam — Wed, 22 Jan 2025 18:33:22 +0000

In reply to Lori Huhn. Hi Lori! The bar of chocolate is sweeter. It's a bit darker than semi sweet. The higher % you go here the less sweetness there is.

By: Lori Huhn

Lori Huhn — Wed, 22 Jan 2025 01:45:40 +0000

question is the bar of chocolate sweet?

By: Sam

Sam — Tue, 10 Dec 2024 21:22:15 +0000

In reply to Pamela Schenck. Thank you, Pamela! :)

By: Pamela Schenck

Pamela Schenck — Tue, 10 Dec 2024 19:36:59 +0000

All your videos are great , so much imformation on how to bake perfect desserts , cookies, everything.

By: Carl Denton

Carl Denton — Tue, 30 Jul 2024 12:02:07 +0000

In reply to Sam. I am also sorry to that is didn’t work. I tried both of these suggestions and had no luck.

By: Sam

Sam — Tue, 30 Jul 2024 01:46:56 +0000

In reply to Carl Denton. I'm so sorry this is happening, Carl! This batter thickens the longer it sits, so if yours seems too thin, try letting it sit for 5-10 minutes before scooping again. If your batter still isn’t thickening up, you may not have beat your eggs long enough, which unfortunately can’t be fixed. Hopefully that helps. :)

By: Carl Denton

Carl Denton — Fri, 26 Jul 2024 01:45:37 +0000

Ok. I have been searching for a flourless chocolate cookie and this is the third recipe I have tried. I followed the directions exactly. The first time I used the room temp hack of leaving the eggs in warm water for 10-15 min. The cookies turned out flat. The second time I brought them to room temp after watching the video I had a better idea of what the egg mixture should look like. It looked perfect. I put them on the sheet they held there shape but then flat again after 10 min of baking. Round 3: I did everything I did in round two and added an extra tablespoon of corn starch thinking it would thicken them up and help them from going flat. Round three is now flat. Help me. I want to believe in the recipe.

By: Sam

Sam — Thu, 25 Apr 2024 16:34:17 +0000

In reply to Natalya Wollenberg. I'm so glad you enjoyed them so much, Natalya! :)

By: Natalya Wollenberg

Natalya Wollenberg — Thu, 25 Apr 2024 03:28:46 +0000

In reply to Srilu.

these cookies are dangerous! I am on cookie #3 and cannot stop.
I decided to give this recipe a try and it did not disappoint. Followed the recipe to a T and the cookies came out absolutely delicious.

By: Sam

Sam — Sun, 21 Apr 2024 20:09:58 +0000

In reply to Julie S. I'm so glad everyone enjoyed them so much, Julie! :)

By: Julie S

Julie S — Sun, 21 Apr 2024 14:43:31 +0000

Made these as a Passover treat for my friend, and they are beyond delicious! So chocolatey, and just absolutely phenomenal! Thanks for the awesome recipe!

By: Sam

Sam — Mon, 15 Apr 2024 01:07:38 +0000

In reply to shannon bailey. Hi Shannon! I haven't tried it, but a plant based butter could potentially work, but they typically have a different flavor to them.

By: shannon bailey

shannon bailey — Sat, 13 Apr 2024 22:59:05 +0000

I am very interested in trying these cookies for a coworker of mine that can have eggs, but no butter. Do you have a suggestion for a butter substitution? I was looking online and the mentions are: coconut oil, avocado and bananas. I understand they all might add a little flavor to the cookie but do you think any of those will work? Thank You!

By: Sam

Sam — Mon, 18 Dec 2023 16:00:13 +0000

In reply to Elise. Hi Elise I'm sorry but I do not think that will work.