Cookies teenagers love - who knew?

Flourless sounds so much better than Gluten Free - doesn't it? I mean these are Gluten Free - but flourless sounds more... bougie. I was looking to make a GF dessert that wasn't Rice Krispie Treats. Trust me, I made a pan of those too, but I was looking for something else too. These looked pretty amazing. They looked more like cookies than others I've tried making. A friend and I were making a meal for our church youth group, walking tacos, and needed a sweet ending. I opted to go GF because her daughter, who is part of the youth group, has celiac disease but we wanted to make the full meal so she didn't even have to think about it. These cookies were gobbled up by teenagers. If that isn't a five star rating I’m not sure what is. They didn't even know the secret of the meal... that everything was GF. I'm thankful for a new recipe to add to my GF pocket of baking!

Flourless Brownie Cookies

150 g (5 ¼ oz) dark chocolate (60-70% cocoa solids), chopped
70 g (½ stick + 1 tbsp) unsalted butter
150 g (¾ cup) caster/superfine or granulated sugar
2 large eggs, room temperature
30 g (⅓ cup) Dutch processed cocoa powder
¼ tsp salt

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF and line two large baking sheets with parchment/baking paper.
In a heat-proof bowl (either in the microwave or on the stove over a pot of simmering water), melt the chocolate and butter together until smooth and glossy. Set aside to cool until warm.
Using either a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the sugar and eggs together until pale, very fluffy and about tripled in volume.
Pour the warm chocolate mixture into the whisked egg mixture, and whisk until combined.
Sift in the cocoa powder and salt, and whisk until you get a smooth, glossy batter – it will be quite runny.
Chill the batter in the fridge for 6-8 minutes or until slightly thickened but still fairly loose, like a thick brownie batter.
Use a “2 tablespoon” ice cream or cookie scoop to portion out the cookies. Make sure to leave enough space (at least 1 ½ inches/4cm) between them as they will spread out slightly during baking.
Scoop out all the cookies at once. You should get 16 cookies, which should easily fit onto the two lined baking sheets.
Bake at 350ºF (180ºC) for 8-9 minutes until slightly puffed up. They will have a glossy, cracked crust. Immediately out of the oven, they will be fairly puffed up into rounded mounds, but they will settle and collapse during cooling.
Directly out of the oven, while they’re still very hot, you can use a round cookie cutter to nudge or scoot the cookies into a more regular round shape.
Allow to cool on the baking sheet for at least 10 minutes before transferring them onto a wire rack to cool completely to room temperature.