flourless fudge cookies
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we’ve made it to Wednesday, that deserves a still warm from the oven flourless fudge cookie I think
I feel like I am baking
all. the. time.
but my kids have been complaining that we never have anything to eat for dessert.
I decided to surprise them cookies,
and not just any cookies,
flourless fudge cookies.
It’s almost like a brownie and a cookie got mixed together, only without any flour at all.
They are soft and fudgy, and loaded with chocolate flavor. These flourless cookies could possibly be the best cookie I have ever made or eaten. One bite and I knew I was in trouble. If I didn’t hide the others, they would not have survived ’til the kids got home.
A few cookies with a tall glass of milk, and I see homework getting done with out a so much as a groan or grumble. Makes baking when it’s almost 90 degrees outside totally worth it #it’stooearlytobesohot
- 1 cup butter, softened
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 2 eggs
- 1 Tbsp vanilla
- 2 tsp baking powder
- 2 cups unsweetened cocoa powder
- 1 cup chocolate chunks (or chips)
- sugar for rolling dough
- using a stand or hand mixer on high speed, cream together the butter, sugars, and salt until light and fluffy
- add the eggs one at a time, and then add the vanilla
- reduce the speed to low and add the baking powder and cocoa powder
- stir in the chocolate chunks or chips
- chill the cookie dough for at least one hour
- pre-heat the oven to 375 F.
- using a tablespoon, scoop dough, roll into a ball, and then roll in sugar
- place cookie on a parchment lined baking sheet
- bake 10 minutes, until the edges are set
- cool on baking sheets 5 minutes, then move to rack
recipe adapted from King Arthur Flour
In my warm kitchen, chilling the dough for an hour was not quite enough, it was still very soft when rolles, so I left it in the refrigerator for 2 hours. The dough can be chilled up to over night, but once rolled, make sure to flatten them slightly before baking.
cookies from friends –
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