There’s nothing I love more than some still-warm-from-the-oven chewy fudge cookies! As you bake them, your house will smell like you have the most delicious brownies baking. When you dig in, you’ll love the crispy exterior and chewy, chocolate-y centers. These are the perfect cookies to pack in your kids’ lunches and they make an equally pleasurable accompaniment to your afternoon coffee. Any way you slice it, you have to bake these cookies because they are exactly the little drop of chocolate that each and every one of us needs in our lives!
Chewy Fudge Cookies
Ingredients:
1/2 c. dairy-free, soy-free “butter” (such as Earth Balance Vegan Buttery Sticks)
3 1/2 c. dairy-free, soy-free semi-sweet chocolate chips (such as Enjoy Life Semi Sweet Chocolate Mini Chips)
1 1/2 c. all-purpose flour (to make gluten-free, I like using King Arthur Gluten-Free Flour)
1/2 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 1/2 c. granulated sugar
2 tsp. vanilla extract
2 c. chopped pecans, toasted (optional)
Directions:
Mix the “butter” and 2 cups of the chocolate chips in a large saucepan. Cook over low heat, continuously stirring, until the “butter” and chocolate melt. Allow to cool.
In a separate bowl, combine the flour, baking powder, and salt.
Beat the eggs, sugar, and vanilla at medium speed with an electric mixer. Then, gradually add the flour mixture to egg mixture, mixing well. Add the chocolate mixture and mix until well-blended. Then, stir in the remaining 1 1/2 cups of chocolate chips and the pecans (if using).
Drop the dough by 2-tablespoonful dollops one-inch apart onto parchment paper-lined baking sheets.
Bake at 350° F for 10 minutes (check on your cookies as cooking times vary by oven!). Then, cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
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