Ever can't decide if you want brownies or cookies? If the answer is yes, these cookies are absolutely perfect for you! Crispy on the outside and gooey on the inside, these dairy free chocolate chip fudge cookies are the most delicious bite. If you're not dairy free, no worries! These cookies taste wonderful either way.
Description
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yields: 12-15 cookies
Ingredients
1 cup all-purpose flour (spooned and leveled)
1 cup cake flour (spooned and leveled)
3/4 cup granulated sugar
3/4 cup light or dark brown sugar
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs (room temperature)
1 cup vegetable oil
1 1/2 teaspoon pure vanilla extract
3/4 cups dairy free, semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (177°C).
Using a stand or hand held mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the oil and vanilla extract while the dough mixes on medium speed.
Add the eggs into the dough one after the other (make sure the first egg is completely incorporated before adding the second).
Stir in the chocolate chips.
Roll the dough into balls (around 1 tablespoon in size) and place each on a prepared baking sheet. Keep around 1 inch of space in between each ball of dough. Bake for 8-10 minutes.
Once baked, remove the cookies from your pan and place on a wire rack to cool.
Notes
Vegan option: You can replace the 2 eggs with 1/2 cup of unsweetened apple sauce. Applesauce works as a substitute for eggs when baking cookies due to the pectin in the applesauce, which helps to keep your baked goods moist and prevents them from getting dry and dense. If you're doubling your batter, I do not recommend substituting applesauce for eggs because too much applesauce will start to change the texture and flavor of the cookies.
Dairy Free: This recipe is dairy free essentially because it uses oil instead of butter. Doing so will allow your cookies to stay moist for more days and very tender. That being said, you cannot always substitute oil for butter in cookies because some recipes require a solid fat, instead of a liquid fat. Typically, you can use the ratio of 1 parts butter to 3/4 cups oil.
Cake flour: Adding cake flour to your cookies will make them very delicate and fluffy!
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