Ingredients
Scale
Here’s what you’ll need for these eggless-flourless chocolate fudge cookies:
- 1 cup (200g) semi-sweet or dark chocolate chips – This is where the magic happens! The chocolate is the star of the show, giving the cookies that rich, fudgy texture and deep flavor.
- 1/2 cup (100g) granulated sugar – Adds sweetness without being overpowering.
- 1/2 cup (100g) brown sugar – Brown sugar brings an extra layer of flavor, making the cookies taste richer and more complex.
- 1/4 cup (60g) unsalted butter – Melted, this adds moisture and richness to the cookies.
- 1/4 cup (60ml) milk (dairy or plant-based) – Helps bring the dough together and adds a creamy texture.
- 1 tsp vanilla extract – A splash of vanilla adds depth and rounds out the chocolate flavor.
- 1/2 cup (50g) unsweetened cocoa powder – For that deep chocolate flavor and fudgy texture.
- 1/4 tsp salt – Balances out the sweetness and enhances the chocolate flavor.
- 1/2 tsp baking powder – This gives the cookies just the right amount of lift.
- 1 cup (100g) powdered sugar – For sweetness and that perfectly fudgy texture.
Instructions
- Preheat your oven to 350°F (175°C): Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure they bake evenly. This is an important step for getting those perfect cookies!
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth. You can also melt the chocolate and butter together in a heatproof bowl over simmering water if you prefer the stovetop method.
- Mix in the sugars: To the melted chocolate mixture, add both the granulated sugar and brown sugar. Stir well until everything is combined. The sugars help give the cookies that gooey texture, so make sure they’re fully dissolved.
- Add the wet ingredients: Pour in the milk and vanilla extract, then stir until smooth. The milk adds creaminess, and the vanilla brings that extra layer of flavor. It’s at this point that your kitchen will start smelling amazing!
- Incorporate the dry ingredients: In a separate bowl, sift together the cocoa powder, salt, and baking powder. This will help to prevent any lumps in the dry ingredients, giving you a smoother dough. Gradually stir this dry mixture into the wet ingredients, mixing until everything is well combined.
- Add powdered sugar: Stir in the powdered sugar, which gives these cookies that signature fudgy consistency. The dough should be thick, glossy, and almost like brownie batter.
- Scoop the dough: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet. Make sure to leave a bit of space between each cookie, as they’ll spread slightly while baking. Don’t worry if they look a bit rustic; that’s part of their charm.
- Bake the cookies: Place the baking sheet in the preheated oven and bake the cookies for about 10-12 minutes. The edges should be set, but the centers will still look slightly soft and gooey—that’s exactly how they should look! Don’t overbake, or you’ll lose that fudgy texture.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This will help them firm up just a bit. Enjoy these warm, gooey cookies with a glass of milk or a scoop of vanilla ice cream for the ultimate treat!
- Prep Time: 12 minutes
Nutrition
- Serving Size: 18
- Calories: 180
- Sugar: 20g
- Fat: 9g
- Carbohydrates: 24g
- Protein: 2g