Desserts Recipe
The ingredients for these vegan chocolate cookies are whole wheat flour, coconut oil, and banana. These quick and simple cookies are soft and fudgy.
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Vegan Chocolate Fudge Cookies Recipe
The ingredients for these vegan chocolate cookies are whole wheat flour, coconut oil, and banana. These quick and simple cookies are soft and fudgy. 1/8 teaspoon salt, 1/4 teaspoon baking soda, 5 tablespoons coconut oil, 7 tablespoons unsweetened cocoa powder, 2/3 cup white sugar, 1/3 cup mashed banana, 1/3 cup brown sugar, 1 cup whole wheat flour
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Vegan Chocolate Fudge Cookies
The ingredients for these vegan chocolate cookies are whole wheat flour, coconut oil, and banana. These quick and simple cookies are soft and fudgy.
0 notes
Vegan Chocolate Fudge Cookies
This vegan chocolate cookie recipe is made with whole wheat flour, coconut oil, and banana. These soft, fudgy cookies are quick and easy to make.
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Fudgy Brownie Cookies with Crackly Tops 🍪✨
Ingredients:
140g semisweet or dark chocolate, finely chopped 🍫
113g unsalted butter 🧈
1 large egg, room temperature 🥚
1 large egg yolk, room temperature
150g granulated sugar
55g packed light brown sugar
1 teaspoon vanilla extract
60g all-purpose flour
25g unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: Flaky sea salt for sprinkling
Instructions:
Melt chocolate and butter: In a heatproof bowl set over a saucepan of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
Whisk eggs and sugars: In a separate bowl, whisk together the egg, egg yolk, granulated sugar, and brown sugar until light and fluffy.
Combine wet ingredients: Pour the cooled chocolate mixture into the egg mixture and whisk until combined. Stir in the vanilla extract.
Fold in dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or up to overnight. Chilling the dough is essential for creating the crackly tops.
Preheat oven: Preheat the oven to 175°C (160°C Fan). Line baking sheets with parchment paper.
Shape and bake cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5cm apart. Sprinkle with flaky sea salt, if using.
Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the tops are crackly. The centers will still be soft.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Use high-quality chocolate for the best flavour.
Don't overbake the cookies; they should be slightly underdone in the center so they remain fudgy.
If you don't have flaky sea salt, you can use regular sea salt or kosher salt.
These cookies are best enjoyed the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.
Enjoy! 🍪
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Chocolate - Fudge Frosting
Fantastic fudge frosting for cookies with chocolate frosting on marshmallows.
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Triple Fudge Cookies
Due to the two types of chocolate used in the chocolate chip-filled cookie, these cookies are extremely rich and chocolatey.
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Desserts - Best Mud Pie
This mud pie recipe is a favorite dessert that is easy to throw together and freeze for later. Made by layering ice cream, fudge, and cookies.
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Chocolate Cookies
It takes just ten minutes to prepare chocolate cookies with crunchy chopped walnuts, and they always come out soft and chewy, just like fudge brownies. 1 cup chopped walnuts, 1 teaspoon baking soda, 3/4 cup unsweetened cocoa powder, 1.25 cups margarine softened, 2 large eggs, 1/8 teaspoon salt, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 2 cups white sugar
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