4-Ingredient Egg-Free Chewy Chocolate Cookies

Instructions

1. In a microwave-safe bowl, combine the semi-sweet chocolate and butter. Microwave in 30-second intervals, stirring until the mixture is fully melted.
2. Add the sweetened condensed milk (at room temperature) and vanilla extract (optional). Mix with a spatula until the mixture is smooth and slightly thickened.
3. Add the flour and mix until smooth. The texture will resemble brownie batter.
4. Let the dough sit at room temperature for 30–40 minutes. This step is essential to firm up the dough, making it easier to handle.
5. Preheat your oven to 350°F (180°C).
6. Line a large baking sheet with parchment paper. Lightly grease the parchment paper with vegetable oil or cooking spray to prevent sticking.
7. Using a spoon, scoop about 1 tablespoon of dough for each cookie. Roll the dough into balls and place them on the prepared baking sheet, leaving space between each. 
8. Flatten them slightly, as the dough does not spread much during baking.
9. If you don’t have large baking sheets or enough space in your oven to bake them all together, you can bake the cookies in batches. 
10. Bake them for 8 - 10 minutes or until the tops begin to crack. The cookies will still be soft when removed from the oven but will firm up as they cool.
11. Let the cookies cool completely on the baking sheet before removing them from the parchment paper.