Chocolate Fudge Cookies
Updated: Nov 1, 2022
Vegan Chocolate Fudge Cookies
These chocolate fudge cookies are just that... super fudgy and melt in your mouth. With the two types of chocolate, its nearly a chocolate overload (if there's such a thing!) with the pools of chocolate from the chocolate chunks and bites of chocolate from the chocolate chips. As they don't spread in the oven, the outside hardens, leaving the centre soft and fudgy.
Once the butter has been melted in pan, all the ingredients are gradually thrown in one bowl and whisked to make the cookie dough, so no fancy equipment is needed... you don't even need a mixer as it can all be whisked by hand. Once the cookie dough is ready and has been placed on a baking tray, all you need to do is flatten them, sprinkle some extra chocolate chunks on top and you're good to go, that's how easy these cookies are.
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Do I need chocolate chips and chunks?
This is entirely up to you, as both have their own effect on the final cookie... if you'd prefer pools of chocolate, go for just chocolate chunks (cut up baking chocolate is best) but if you'd like a bites of chocolate in your cookie, chocolate chips are for you... or go for a combination of both!
What chocolate should I use?
I used a darker chocolate for both the chocolate chips and chunks, as that's my preferred chocolate. But if you prefer sweeter chocolate (even though the cookies are already quite sweet) then you may want to use a 'milkier' chocolate. Whichever type of chocolate you choose, a baking chocolate would be best, as it will melt the best in the oven to create the pools of chocolate.
How do I get pools of chocolate on top of my cookies?
Once your dough has been rolled into balls and flattened, pop a few extra chocolate chunks on the top and slightly press them into the dough. These will melt onto the cookies in the oven and create mini pools of chocolate on the top of your cookies.
What yoghurt should I use?
For these cookies, I used a plain yoghurt from Cocos Organic, as it's nice and thick. But you can use a greek-style yoghurt or natural yoghurt if you'd prefer. As long as it's not flavoured, like vanilla, whichever you go for will work.
Do I need any fancy equipment?
Nope not at all! All you need is a bowl, pan, whisk, baking tray and an ice cream scoop (or a couple of spoons). These can be made easily by hand - there's no need for a mixer as the butter and sugars aren't creamed together - the butter is melted first and then whisked with the sugars. When it comes to portioning the cookie dough into balls, I prefer to use an ice cream scoop so they are all the same size, but you can just use some spoons if you prefer.
How do I store these cookies?
These cookies can be stored in an airtight container for up to week, no problem! Though you can also make the cookie dough ahead of time and store in an airtight container in the fridge for up to a week (if it lasts that long as it can also been eaten as cookie dough straight from the container), then baked and stored in an airtight container for another week... if there's any left!
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What goes into these chocolate fudge cookies?
Vegan Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Dairy-Free Yoghurt - I used a thick plain yoghurt from Cocos Organic, though a greek style or natural yoghurt will be great too.
Vanilla Extract - just gives a little extra flavour.
Caster Sugar - the sugar provides the sweetness and gooey centre to the cookies.
Cacao Powder - this gives the chocolate flavour and the colour the cookies.
Plain Flour - this makes up the base of the cookies and gives them texture.
Baking Powder - gives a little rise in the cookies.
Chocolate Chips & Chocolate Chunks - to add the gooey, melted chocolate to the cookies.
These chocolate fudge cookies are just that... super fudgy and melt in your mouth. With the two types of chocolate, its nearly a chocolate overload (if there's such a thing!) with the pools of chocolate from the chocolate chunks and bites of chocolate from the chocolate chips. As they don't spread in the oven, the outside hardens, leaving the centre soft and fudgy.
Once the butter has been melted in pan, all the ingredients are gradually thrown in one bowl and whisked to make the cookie dough, so no fancy equipment is needed... you don't even need a mixer as it can all be whisked by hand. Once the cookie dough is ready and has been placed on a baking tray, all you need to do is flatten them, sprinkle some extra chocolate chunks on top and you're good to go, that's how easy these cookies are.
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Chocolate Fudge Cookies
Total Time :Â 20 - 22 minutes
Preparation Time :Â 10 minutes
Baking Time :Â 10 - 12 minutes
Makes :Â 20 - 22 cookies
Ingredients
80g Dairy-Free Butter, melted
110g Dairy-Free Yoghurt
1 tsp Vanilla Extract
100g Caster Sugar
35g Cacao Powder
200g Plain Flour
1/2 tsp Baking Powder
140g Chocolate Chips & Chocolate Chunks (with some extra to add on top)
Method
Preheat the oven to 180C fan and line a baking tray with parchment paper.
Melt the butter over a low heat and once melted, pour into a bowl with the yoghurt, vanilla extract and sugar, whisking until it's smooth and combined.
When all the wet ingredients are combined add the flour, cacao powder and baking powder, gently whisking the dry ingredients into the wet until it's all combined into a dough.
Finally fold in the chocolate chips and chocolate chunks until the chocolate is evenly distributed in the cookie dough.
Using a spoon or an ice cream scoop, divide the cookie dough into balls. Place them on your lined baking tray and flatten them with your hands, as they won't spread in the oven. Then add the extra chocolate chunks on top to get that gooey chocolatey top.
Bake for 10 - 12 minutes, then remove the tray from the oven.
Leave them to harden slightly on the baking tray for a couple of minutes before transferring them to a rack to cool.
Once cool, store in an airtight container and enjoy!
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