Learn how to make these soft and chewy chocolate cookies. An egg-free recipe that is super easy to make, no mixer needed.
Active time: 10mins | Cook time: 15mins | Yield: 25
Ingredients:
- 7oz (200g) Semi-Sweet Chocolate, chopped
- 1/4 cup (55g) Butter
- 1 can (14oz – 397g) Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 4oz (110g) White Chocolate Chips or Chunks
- 2 cups (260g) All-Purpose Flour
- 1/4 tsp Salt
video:
Directions:
- In a large microwave-safe bowl, place the chopped chocolate and butter. Microwave (high power) in 30-seconds intervals, stirring after each until completely melted. If you use salted butter, skip the 1/4 tsp of salt.
- Add the condensed milk and vanilla extract. Stir with a spatula until smooth.
- Add the white chocolate chunks, flour, and salt. Stir until it forms a dough that looks like a very thick cake batter.
- Refrigerate for 30-40 minutes or until the dough is firm enough to roll into balls.
- Line a large baking sheet with parchment paper. Size: 12x16in (30x40cm).
- Preheat the oven to 350°F (180°C).
- Using the palm of your hands, roll the dough into 1 1/2 inches (3,8cm) balls. Place them on the prepared baking sheet.
- Bake for about 10-15 minutes. Let the cookies cool and set completely before removing them from the parchment paper.
You may also like:
Creamy and Moist Vegan Chocolate Cake
Fluffy and Moist Nutella Cake (Egg-Free)
Lockdown Mug Cake in 5 Minutes
